Italian Meatballs with Roasted Red Pepper Marinara

I like to make these in big batches so I can either freeze them or make meatball sandwiches with the leftovers.  Recently, for Eric's birthday, my brother's girlfriend Cori and I, molded about 56 of them by hand for his party. It was a lot of work but needless to say with a glass of wine (which we needed to drink with straws...classy?-no, sanitary?-yes) it was a lot of fun!




Italian Meatballs with Roasted Red Pepper Marinara
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
1 1/4 lb meatloaf mix (ground beef, pork, and veal)
1 tablespoon adobo seasonings
1 1/2 tablespoons all purpose seasonings
1 egg
2 tablespoons ketchup
1 tablespoon minced garlic
1/2 of a large onion
1/2 cup Italian bread crumbs
1/3 cup grated parmesan cheese
pepper
olive oil


Preheat oven to 375 degrees.


In a large mixing bowl, add the ground meat mixture and add seasonings, cheese, ketchup, egg, bread crumbs, and garlic.  Grate onion right into to bowl. Mix everything together. Heat drizzle of olive oil in frying pan on med-hi heat. Form small meatballs out of mix.  Brown meatballs on each side, about 2 minutes each.  Transfer meatballs to a baking sheet lined with foil and nonstick cooking spray. Bake 20 to 25 minutes or until cooked through. enjoy!


click here for a printable version of this recipe