I would love to tell you that this is an old family recipe but it isn’t! This recipe makes 28 meatballs plus sauce, enough food for a friends and family dinner. Ricotta cheese and grated onion make the meatballs soft and moist. Don’t forget the garlic bread! 

Mimi’s Meatballs with Marinara 

Garlic Basil Olive Oil 
1/3 cup olive oil
5-6 fresh basil leaves
2 garlic cloves, smashed then peeled

In an extra-large skillet, make garlic basil olive oil. Add olive oil, basil leaves and garlic to skillet. Sauté over the lowest heat setting 10- 15 minutes until oil is is aromatic and garlic turns golden brown (If you burn the garlic, start over.) Remove from heat. Remove basil and garlic cloves. Set aside (you will cook the meatballs in this oil).


Marinara
3 (28 ounce) cans Cento Crushed Tomatoes
1/2 (6 ounce) can tomato paste
1 cup water
1/2 tablespoon kosher salt
Pinch granulated sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground pepper
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon fennel
1/3 cup grated onion (grate onion with a box grater)
1 tablespoon Basil stir in paste (it comes in a tube, found in herb section of produce department)

While garlic basil olive oil is cooking, make marinara. In a large Dutch oven, add all ingredients. Bring to a boil. Remove 1/2 cup marinara and set aside (you will add this 1/2 cup marinara as a meatball ingredient). Reduce heat to simmer, cover and cook marinara while assembling meatballs. 

Mimi’s Meatballs
1/2 cup grated onion (grate onion with a box grater)
1 tablespoon Basil stir in paste (it comes in a tube, found in herb section of produce department)
1/2 tablespoon kosher salt
1 teaspoon freshly ground pepper
1 tablespoon Italian seasoning
2 large eggs, beaten
1/2 cup whole milk ricotta cheese
1 cup grated Pecorino Romano cheese
1/2 cup reserved marinara 
1 cup Italian seasoned breadcrumbs
1 pound mild Italian sausage
1/2 pound ground beef (85% lean)


Mix meatball ingredients together in the order listed, stirring as you go until combined. Portion meatballs with an ice cream scoop. The recipe makes about 28 meatballs. In an extra large skillet, fry meatballs until golden brown on all sides in reserved basil garlic olive oil. (You may have to fry in two batches.) After frying, add meatballs and a couple of tablespoons of remaining olive oil to Marinara. Simmer, covered, 45 minutes. Serve with hot spaghetti. Makes about 28 meatballs with Marinara. Enjoy!

Published in The News and Neighbor on September 8, 2021.