These hearty three-bite meatballs are browned in a skillet and then simmer in homemade sauce. Party Meatballs with Marinara will be a party hit.
Isn’t it funny how different adult life is then you imagined it to be? As a girl, I was thrilled at the prospect of receiving mail (please, no more!), the ability to pay my bills (I mean, it does feel good to have your shit together), how I would decorate my very own house (on second thought, maybe someone else could?) and all the dinner parties I would throw.
The last one? I don’t even know where it came from. Was it too many soap operas growing up? Somewhere between watching the ambitious Erica Kane, the media mogul Victoria Lord and all the Quartermaines, I got it in my head that adult life would be a series of dinner parties and plans. I am sure my eager consumption of Sex and the City didn’t do anything to dispel the idea either.
In any case, that’s not reality. Or, at least, it’s not the reality that is everyday life.
That said, I do love having people over to eat and especially to feed people. And some of my favorite memories include people gathered around my table. I love the din of conversation and the roar of laughter that happens when you bring the right people together.
There’s so much that can be gleaned from conversations at the dinner table.
And these party meatballs? They are perfect for nights when people gather in your kitchen and at your table. Browned in a skillet and then simmer in homemade sauce, these Party Meatballs with Marinara are the dish you need in your party rotation.
But don’t take my word for it. Try them.
Party Meatballs with Marinara
Seasoned with a hearty dose of Worcestershire sauce, these three-bite meatballs are browned in a skillet before being simmered in an easy homemade marinara sauce, which produces a tender, juicy meatball.
Ingredients
- 1 lb ground beef
- ¾ cup seasoned breadcrumbs
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced and divided
- ½ teaspoon kosher salt, plus additional to taste
- ½ teaspoon ground black pepper, plus additional to taste
- 1 tablespoon olive oil
- 1 28-oz can crushed tomatoes
- 2 tablespoon chopped fresh basil
Instructions
- In a large mixing bowl, stir together the ground beef, breadcrumbs, egg, Worcestershire sauce, 1 clove minced garlic, ½ teaspoon salt and ½ teaspoon black pepper. Form into 1-inch meatballs (about 20).
- In a mixing bowl, stir together the remaining minced garlic clove, crushed tomatoes and basil. Season gently with salt and pepper (it's better to under-season than over, as the seasoning will intensify while cooking). Set aside.
- Heat the olive oil in a large saute pan set over medium heat. Add the meatballs and brown on all sides -- about 30 seconds to 1 minute per side.
- Add the tomato mixture to the saute pan with the meatballs and shake gently to combine. Cover, reduce heat to medium-low and simmer for 20 minutes, stirring once or twice.
- Taste the sauce, and adjust seasonings as desired. If the marinara is too acidic, add ¼ tsp baking soda, stir well, cover and simmer for an additional 5 minutes.