Smothered Meatballs Marinara

 

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Smothered Meatballs

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Prepare the meatballs: Combine the meatball ingredients in a large bowl. Using your hands, gently mix until the ingredients are evenly distributed. Shape the meat into 1 1/2-inch balls, without over working the meat. (Wet your hands with cold water from time to time to prevent sticking.) Place the meatballs on a platter and cover with plastic wrap. Smothered Italian Meatballs in Marinara Sauce The key ingredient in this recipe is a generous amount of grated Pecorino Romano cheese, which melts into the meat and adds rich, salty flavor. A kick of crushed red chile pepper doesn’t hurt either. (You can reduce the red pepper if you prefer a milder version.).

Place meatballs onto the baking sheet and place in the oven. Bake for about 35 to 40 minutes or until meatballs are cooked through. Pour half a cup of marinara sauce onto the bottom of a skillet.

Arrange the meatballs in the skillet, they and top each meatball with some of the remaining marinara. In a 9x13 inch baking dish, mix the soup, mushrooms, sour cream, milk, browning sauce, salt and pepper to taste. Blend well.

When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs. After all the meatballs have been turned at least once, remove from heat and pour the Marinara sauce over the meatballs.

Place the skillet in the preheated oven. Bake for 15 minutes, or until the meatballs are cooked through. Sprinkle the meatballs with.

In a bowl, soak bread in 1/4 cup of milk for 2 minutes. Add eggs, seasonings and onion; mix well. Stir in beef; shape into 1-in. balls. In a skillet, brown meatballs in oil; drain, Combine soup and the remaining milk; pour over meatballs. Stir until the sauce is heated.

Pour into a 1-1/2-qt. baking dish. Spread the marinara sauce in the bottom of a baking pan, top with the meatballs, sprinkle on the cheese and bake in a preheated 350F/180C oven until the sides are bubbling, the cheese has melted and turns a light golden brown, about 15-20 minutes. Meanwhile cook the pasta. 1 24-oz. jar marinara sauce.

8 ounces of mozzarella, shredded. Italian Meatballs. 1 onion, grated. 2 eggs, beaten. 1 teaspoon worcestershire sauce.

1/2 cup grated parmesan cheese. 1 tablespoon Italian Seasoning. 1 1/2 teaspoons salt. Bake meatballs for 20 minutes or until golden brown and cooked through to the center (cut into a meatball to check for doneness).

Remove to a paper towel-lined plate to drain any grease. While meatballs are baking, pour remaining marinara in a large, deep skillet (12to 14-inch diameter). Easy Crockpot Italian Meatballs smothered in a homemade marinara sauce made with Italian herbs and balsamic vinegar.

This recipe comes together in minutes and will have everybody begging for seconds! Crockpot Meatballs are always a good idea!

List of related literature:

The pesto replaces the need for garlic, cheese, and even egg called for in standard meatball recipes, making these meatballs nearly prep-free—all they need is a sprinkling of salt, pepper, and bread crumbs (we like panko).

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: Turkey meatballs make a great alternative to the traditional beef and pork meatballs—if you can find a way to infuse them with flavor and keep them moist.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Browning the meatballs adds meaty depth and also helps them hold together, while simmering them in the sauce boosts the flavor of both the meatballs and the sauce.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

For the meatballs: In a large bowl, combine the beef, breadcrumbs, grated onion (if desired), egg, grated cheese (if desired), parsley, salt, and pepper and mix well.

“Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food” by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
University of California Press, 2006

The pesto replaces the need for garlic, cheese, and even the egg yolk in a standard meatball recipe, making these meatballs nearly prep­free—all they need is a sprinkling of salt, pepper, and bread crumbs (we like super­crisp panko).

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Make the meatballs: In a large mixing bowl, combine the turkey, sausage, Parmesan, garlic, egg, parsley, Worcestershire sauce, salt, black pepper, and red pepper flakes.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Add the meatballs, half cover with a lid, and simmer, stirring occasionally, for about 10 minutes until cooked through.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

WHY THIS RECIPE WORKS: When time is at a premium, these flavorful but nearly no-prep meatballs will fit the bill.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Meanwhile, prepare meatballs: In large bowl, combine ground meat, bread crumbs, egg, Pecorino, parsley, garlic, salt, and pepper just until blended but not overmixed.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

In this recipe, the mushrooms not only help keep the meatballs moist but also add umami flavor, which makes for very tasty meatballs.

“The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans” by Maria Emmerich
from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans
by Maria Emmerich
Victory Belt Publishing, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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19 comments

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  • This along with your jambalaya is on the menu for the next 2 weeks. Every time I make one of your recipes my kids are always saying, “mom dinner smells so good!”

  • CAMERABOY SHOULDA LET THE POOR LADY TASTE HER OWN FOOD AT THE END INSTEAD OF WAITING FOR THE MUKBANG! SWEET MAMAS MOUTH WAS WATERING. DON’T BE MEAN TO YOUR OWN MOTHER, BOI!! LET HER TRY IT SILLY GOOF! LOL��������

  • Good �� morning Ms Natasha awesome spaghetti and meatballs and an awesome throwing arm. B sides awesome cooking so you play any sports ma’am have a great day

  • I got this cooking now and man it got my kitchen smelling so good I had the windows up and my neighbors came over to ask. I been cooking canjun nigga food all week ����

  • In the early nineties, we had the bbq meatballs. I remember the first time I had it with the first FRH…. it changed my perception of MRE’s.

  • No bullshit, i was just sitting down with a bowl of spaghetti and sausage with sauce, when this video popped up in my sub feed. Kinda disgusting that they don’t give you sugar anymore….Splenda is baaaaaaaad shit..

    Also, Lemon-Lime my ass, that shit looks like Ecto Cooler, lol

  • Very cool  G.!!!!      Good solid ration.    The  Hotlogic Mini, looks very interesting sir.  The components, and, entire meal, look good.   Peace,  John.

  • Me encanta,lo haces tan fácil para nosotros y todo sale delicioso me gusta mucho tu personalidad el
    Primer platillo q hice fue el chicken Parmesan y no olvidare nunca esa receta a mi familia le encanta saludos Natasha

  • Omg I make these meatballs & my family loves em I’m making 4 pans for our family reunion next week.. THEY’RE DELICIOUS OMG..& THE SAUCE IS TO DIE FOR..

  • Great video! Looks great! I use your recipes all the time! I mentioned you in my video and shared your link. I hope you don’t mind.

  • Watching this just makes me think of my future me making a big pot of spaghetti and meat balls telling each other how our days been

    Watching stuff like this just makes you think so much about the future ��

  • That looks so good and I will be trying that really really soon. Soulful T you are teaching me how to cook stuff that I’ve never cooked a day in my life. And I just want to say as always thank you again.❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

  • Your wife got lucky, wish my husband could cook. Thank goodness though I can learn some new recipes from you, have made many of your recipes. You really need a cookbook, really do

  • Fun fact: I got into argument with someone from MRE nation about shipping to Alaska, they believed Alaska wasn’t apart of the United States and wouldn’t ship to me.

  • This was great, I been tryin to find out about “why is wheat pasta better for you?” for a while now, and I think this has helped. Have you ever come across Dansaac Unflappable Dominance (search on google )? It is a smashing one off guide for discovering how to find the best food to balance your hormones and blast away your fat spots without the headache. Ive heard some awesome things about it and my m8 got cool results with it.

  • Hey! Ms. Tonya. Those meatballs are beautiful. I can’t wait to cook them. Please add adult plus size sweatshirts. I am interested in buying one. The kind with the picture of you. Thank you.
    !

  • Natasha… OMG������ you did several technical mistakes.. if you want to do this Italian recipe at the highest level.. try to translate with Google the name of the dishe in Italian e seek in YouTube… For helping you, the original recipe (hundred years) is ” spaghetti alla teramana”… P.S…. the meatballs size are 1/3 of yours… Greetings from Italy ♥️♥️♥️������������

  • Man this looks off the hinges! There ain’t much sets off some rice like some cajun simmered gravy balls. Imma have to try this recipe. Enjoy your videos. Keep up the great work.

  • Heyyyyyy Soulful T it’s me!! Once again another SLAM DUNK on the cooking video!! These are the only meatballs I make when I make spaghetti and meatballs but mine is smaller and I do double mozzarella!! Looks soooooo delicious!! Love ya girl! Hey can u get that Apron on Teesprings please…..��