Presto Meatballs and Marinara

Presto Meatballs and Marinara

Ingredients

Meatballs:

. 1 slice bread

. Milk, for soaking the bread

. 1 pound ground meat (beef, pork and veal) 

. 1/3 cup grated Romano cheese 

. Handful fresh Italian parsley, chopped 

. Big pinch of kosher salt 

. Big pinch of freshly ground black pepper 

. 1 large egg, beaten 

. Olive oil, for frying 

. Marinara Sauce:

. 2 tablespoons olive oil

. 1 teaspoon dried Italian seasoning 

. 1 medium onion, chopped 

. 2 cloves garlic, chopped 

. Two 28-ounce cans crushed tomatoes 

. Kosher salt and freshly ground black pepper

. Fresh basil, for garnish 

. Cooked pasta, for serving

Directions

- For the meatballs: Put the bread in a little bowl and add simply enough drain to cover. Let drench for 5 minutes. 

- Include the meat, cheddar, parsley, salt, pepper, egg and drenched bread to an expansive bowl and blend delicately with your hands; don't exhaust. Frame the blend into balls and place on a heating sheet. 

- Warmth an extensive skillet over medium warmth and include a sound shower of olive oil. Working in bunches, sear the meatballs in the skillet until the point that all sides are brilliant darker, 2 to 3 minutes for every side. Put aside. 

- For the marinara sauce: Heat the olive oil in an extensive pan over medium warmth. Include the Italian flavoring and onions and sweat the onions until translucent, 5 to 10 minutes. Include the garlic and cook for 30 seconds, at that point include the tomatoes and meatballs, convey to a stew and stew for 30 minutes. Season with salt and pepper and embellishment with crisp basil. 

- Serve the meatballs and marinara over your most loved pasta.

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