Ingredients
SERVINGS: 4-6 Serving(s)
Meatballs
- 8 ounces ground beef
- 8 ounces ground turkey
- 4 ounces cremini mushrooms, finely chopped
- ½ tablespoon dried minced onion
- 1 egg, beaten
- ¼ cup breadcrumbs
- 1 tablespoon tomato paste
- ¼ cup shredded parmesan cheese
- ¼ teaspoon dried red pepper flakes
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Marinara sauce
- 1 tablespoon olive oil
- ½ cup diced sweet onions
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/3 cup red wine
- 1 (28-ounce) can San Marzano tomatoes, crushed by hand
- 1 tablespoon chopped flat-leaf parsley
- 3 tablespoons chopped basil
- ¼ teaspoon dried red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
Preparation
Meatballs:
Preheat oven to 375°F.
Finely chop mushrooms by hand or with food processor. In a large mixing bowl, add all ingredients and gently mix until fully combined.
Form into 8 meatballs using a large cookie scoop or a ¼-cup measure. Place onto baking sheet and bake for 30 minutes.
Remove from oven, add meatballs to marinara sauce and simmer for 15 minutes.
Marinara sauce:
In a medium pot, add olive oil and onions. Sauté until onions become translucent. Add garlic and tomato paste; cook for 1 minute. Add wine and continue to cook for 3 minutes.
Next, add the can of tomatoes. Simmer for 30 minutes, stirring occasionally. Add fresh herbs and cook for 15 minutes.
