National Meatball Day

Today, in the United States, it’s National Meatball Day.

We will be celebrating tonight at our dinner table.

Homemade Marinara

A few weeks back, I ‘put up’ some marinara made with San Marzano tomatoes, along with the usual partners in a jar… sautéed sweet white onions, loads of minced garlic, tomato paste, dried oregano, basil, marjoram, grated Parmesan cheese, fresh chopped flat leaf parsley and lastly S&P. That huge pot simmers for a couple of hours, so why not make a lot of it, right? And then simply divvy it up into sterilized canning jars and process for 20 minutes, cool for 12 hours and then stash for later consumption or sharing with others.


Now for the meat of the meal, HA HA!

When I make these cuties, I use one pound each of ground Chuck, Veal and bulk hot Italian Sausage. Add in about a cup of homemade bread crumbs (make your own from leftover, stale bread and keep in a zip-top bag hidden away in the freezer-that way you know what’s in your food) soaked in just enough milk as to be not too soupy; a beaten egg, a palmful of grated Parmesan cheese, about a tablespoon each of dried oregano and basil, some fresh chopped flat leaf parsley (we like a lot of it), as much garlic as you want, again, we like a lot and then lastly S&P to taste (easy on the salt, you put in cheese, `member?). Give it a good mix up and then create your master piece.

I like to portion the meatballs out using a cookie scoop or disher to ensure even sizing. Then place the uncooked meatballs on to a sheet pan and into the chest freezer overnight. This is my version of IQF. In the morning, I put all of those now frozen nuggets into a zip-top bag and then back into the deep freezer for later, or as the case maybe tonight’s supper.

Final step for a lovely meal, bring the marinara to a simmer and toss in your desired amount of meatballs and continue to simmer until the meat reaches 165⁰, or about 20-30 minutes if they’re frozen (no need to defrost). Serve with the pasta shape that your family enjoys or what about as a sandwich?


Auntie Doni’s Marinara

28oz. can whole-peeled San Marzano Tomatoes

1 Tbsp. Tomato Paste

Small white Onion, minced

3-4 Garlic cloves, minced

¼ C. fresh Flat Leaf or Italian Parsley, chopped

¼ C. Parmesan Cheese, grated

2 Tbsp. dried Oregano

1 Tbsp. each dried Basil and Marjoram

Salt & Pepper to taste

Sauté the onions in a large pot, over medium heat until translucent. Add the minced garlic, stirring until fragrant; add the tomato paste and cook until it also is fragrant. Add in the dried herbs, stir them in for just a minute, next goes in the remaining ingredients. Using a stick blender, crush the tomatoes to your desired smoothness (you can always crush them by hand in a bowl before putting into the pot too). Simmer partially covered for about 2 hours, stirring occasionally.

Meatballs Our Way

1 lb. each Ground Beef and Veal

1 lb. bulk Hot (or mild) Italian Sausage

1 C. Breadcrumbs

2-4 Tbsp. Milk, just enough to moisten the breadcrumbs

2-4 cloves of Garlic, minced

¼ C. Parmesan Cheese, grated

2-4 Tbsp. fresh Flat Leaf or Italian Parsley, chopped

1 Egg, beaten

1 Tbsp. each, dried Oregano and Basil

Salt & Pepper to taste

In a large bowl, soak the breadcrumbs in the milk for a few minutes. Add remaining ingredients, mix well and portion out your meatballs, evenly. Cook as desired, freeze or even refrigerate for later use.

*Remember, a recipe is just someone else’s idea. Run with it and make it your own.

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3 thoughts on “National Meatball Day

  1. Chicken Lady March 9, 2014 at 1:29 pm Reply

    I will be requesting a jar of that marinara as payment for next haircuts….LOLOL xoxox

  2. […] minutes, depending on their size. Drain well; toss in your favorite sauce (I already talked about my Marinara that I canned and have at the ready at all times) and heat. Serve over your choice of pasta, maybe […]

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