Spicy Meatballs & Marinara

This quick and easy spicy meatballs and marinara is a great recipe for pasta, subs, or eaten on its own!

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I am loving these cooler temps that have hit Florida recently, and I’m really hoping they stick around! I love this time of year…The weather, the clothing, the boots, the smells, the food…Everything is just so cozy and warm.

I’m having a Halloween party this weekend, and spent most of the day running around getting some last minute items for it and totally lost track of time. So it was a good thing I had made these spicy meatballs and marinara a couple days ago, because by the time I got home and realized I hadn’t eaten anything, I was starving!

It was great just to be able to warm these up quick!

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I’m half italian so I grew up with having a big pot of sauce going on the stove almost every Sunday. It was kind of the thing I expected to come home to after church when I was younger.

I don’t make my own sauce every week now, but on a occasion I will and always have to make it with a kick! I love a little heat in my meatballs, and sometimes will add spicy italian sausage in there too. It’s a great recipe to whip up quick for an easy meal. 🙂

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Now that’s a spicy meatball! 

I hope you read that in a heavy italian accent because I typed it in one 😉

I always use half beef and half pork in my meatballs, but you can definitely substitute for just beef or even turkey to keep it more lean. My favorite way to eat these is just on its own with an italian salad. It’s one of my favorite meals!

Here’s how to make it…

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Spicy Meatballs & Marinara

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• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 15 meatballs 1x

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Description

Spicy meatballs and marinara is the perfect italian recipe to go with pasta or to make meatball subs. It’s even great to eat on it’s own with a salad!

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Ingredients

Scale 1x2x3x

For the meatballs…

• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 teaspoon each dried basil, dried oregano, garlic powder, cayenne pepper, and red pepper flakes
• salt and pepper to taste

For the marinara…

• 2 28 oz. cans tomato sauce
• 1 16 oz. can diced tomatoes
• 2 tablespoons tomato paste
• 1 yellow onion (diced)
• 3–4 cloves garlic (minced)
• 3 tablespoons sugar
• 1 tablespoon crushed red pepper flakes
• salt and pepper to taste
• 1/2 cup fresh basil leaves (*I just tear them and let them wilt into sauce but you can chop it if you prefer)

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Instructions

1. Add all of you ingredients for the meatballs into a large bowl and mix everything together (by hand preferably) Don’t over mix. Just enough until everything is evenly combined.
2. Use and ice cream scoop to portion out meatballs and roll them in your hands.
3. Heat up some oil in a skillet and brown your meatballs. Don’t worry about cooking them through. They’ll finish in the sauce.
4. In a large pot, add in some olive oil and cook your onions until soft. Add in your garlic and cook for a few minutes.
5. Add in sauce, paste, diced tomatoes and seasonings and stir together. Add in the meatballs. Cook on medium-low for 30 minutes. (Simmer)
6. At the very end of cooking, add in your fresh basil and stir so it wilts.
7. Serve immediately or let cool completely and store in a sealed container in the fridge or freezer.

• Category: Main Dish
• Cuisine: Italian, Pasta

I hope you love this recipe as much as I do!

Talk to you soon friends, take care!

XO

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