These meatballs are awesome for a Sunday meal, or any time in between. Delicious flavor, and they hold a special place in my heart!
We all deal with loss
Sometimes people come into your life, even briefly, and affect you in ways that you couldn't possibly imagine. They brighten up your day without trying and you find that you truly cherish them as a friend and confidant. And, sometimes, you don't truly realize that impact until they are gone. You hurt in a way that you hadn't been ready for, and your world is suddenly darker simply because they're no longer here. People tend to cope with that in different ways. I cope by cooking and writing or even talking with my friends.
Meeting Marcus
I met my friend Marcus over 6 years ago when we were sat next to each other at work. He was a very quiet guy, but I'm so extroverted that I took it as a challenge. He was going to be my "nut to crack," per se. Our office was set up very much like what you picture every office building in America. We sat in modified cubes and worked very much collaboratively on our various projects, and Marcus and I were in an area by ourselves. This left us with a lot of time to talk. Marcus and I became quick friends. We talked about our past, schooling, sports, and most pertinent to this blog, we talked about food.
Marcus shared a passion for cooking just as I did. Admittedly, I don't think that he would have ever started a food blog or even put recipes online, but he loved to cook. He loved to get fresh ingredients from the local butcher or farmers market and create dishes. So, of course, we had a lot to discuss. He would ask my advice on a new recipe he was trying, or tell me about a cool new kitchen gadget he had seen. He would tell me about some local places that he picked up ingredients that I wasn't aware of, and I would bring him leftovers from my latest creation.
Encouragement from a friend
But it was more than that. Marcus encouraged me at work. He told me that I would make a great salesman or account manager because I can talk to a brick wall and get it to respond. He was always there to help me when I had questions; always there to offer advice when I wasn't sure what to do next. He was always quick with a joke when we were both stressed out from dealing with the daily grind. He was a true friend.
The Meatball Story
It was one of those daily discussions that eventually turned to the topic of food where I began to brag about my meatballs. I try to be as humble as possible when it comes to my food, but I REALLY love my meatballs. If you couldn't tell (depending on when you're reading this there might be a slight shift in the number of posts) pasta is near and dear to my heart. I love everything about it from the texture, to the taste, to the visual appeal. So, when Marcus dared me to back up my brag that my meatballs were the best around, I took it as a personal challenge. I brought in my leftovers. He warmed them up in the microwave at work. The verdict was "too dry." He said it with a smile! I contended that heating up meatballs in a microwave tends to dry them out, and Marcus pointed out that that wasn't his problem and maybe I wasn't the guy to bring him the best meatball ever.
So, I one upped him. I made spaghetti and meatballs again. I made my marinara. I added them to a slow cooker and I brought enough for our entire team! We all sat around eating big plates of pasta, and and enjoyed each other's company. When it was over, Marcus pulled me aside and said, "Okay, you win." Victory was mine at last!
Inspiration
Fast forward to about two years ago. When I first decided to write this blog, I asked around for ideas. I wanted to know what people would like to see, what format people would like to see it in. I tossed around doing live video for cooking. I might still do that one of these days. Marcus came to me, and he immediately said, "You need to post about those meatballs!" I told him I'd get around to it when I could film it also. I wanted them to be a big production. They're one of my favorite things to make, after all. I promised him that I'd get to them in due time. Time, it seems, runs out when we least expect it.
Rest in Peace
Marcus passed away on January 26, 2020. It was sudden and unexpected. We were all shocked by the news. My friend was no longer with us. All of the conversations we had had began to flood back. I shared an amusing story with some friends in which Marcus called me out for "being creative" in my answers to our customers when I didn't know what the actual answer was. He told me then that I was made for a job in the public eye. I have thought about that often since his passing. But, then the memory of the meatballs came back to me, and I knew that I had to tell it. I regret that he never got to see this. Most of all, though, I just miss my friend.
My Meatballs
Traditionally, meatballs are one part ground beef, one part ground pork, and one part ground veal. Veal is hard to find in the Midwest sometimes, so I switched this up to be half ground beef and half Italian Sausage. Add to it the Italian parsley, breadcrumbs, and Parmigiano Reggiano, and you've got a real Italian feast in one rolled up ball! We sear them on the outside to maintain integrity, and cook them in the oven briefly so that they aren't raw in the middle. Then, you always finish meatballs in your sauce. This helps the meatball absorb the flavor of the sauce, and the sauce to absorb some of the meat flavor as well. You can find a separate copy of my marinara sauce here, but I've left a recipe down below as well. Marcus loved these meatballs, I hope that you enjoy them too.
Meatballs in Marinara
Ingredients
Meatballs
- 1 lb. ground beef I use ground chuck 80/20 mix
- 1 lb. ground Italian Sausage I use mild
- 2 eggs
- ½ cup Italian Style Breadcrumbs
- ½ cup packed Parmigiano Reggiano cheese
- ¼ cup chopped Italian Parsley
- 1 medium onion finely diced
- 3 cloves garlic minced or crushed
- 3 tablespoon olive oil divided
- Water
- Salt and Pepper to taste
Marinara Sauce
- 3 cans San Marzano Whole Tomatoes pureed in a food processor or food mill
- 1 ½ tablespoon olive oil
- 1 Medium Onion Diced
- 3 cloves garlic minced or crushed
- ½ cup Dry Red Wine I use Cabernet
- 2 tablespoon Red Wine Vinegar
- ½ tablespoon dry oregano
- ½ tablespoon dry basil
- ½ tablespoon dry thyme
- ½ dry marjoram
- ¼ cup granulated sugar
- 1 packed cup fresh basil leaves – roughly chopped and divided
- ¼ cup fresh oregano roughly chopped
- 1 tablespoon tomato paste
Instructions
- In a medium skillet, add one tablespoon Olive Oil and heat over medium heat until shimmering
- Add the onion for the meatballs and cook until translucent (see through) adding a pinch of salt to help sweat the onion
- Once the onion has cooked, add the garlic for the meatballs and cook until fragrant (about 1 minute)
- Remove this mixture from heat and let cool while you make marinara sauce and the rest of the meatball mixture
- Start the marinara sauce. In a large stock pot heat olive oil over medium high heat until shimmering
- Add in onion from marinara sauce ingredients and cook until translucent (see through) adding salt to help sweat the onion
- Add in garlic a cook until fragrant (about 1 minute)
- Add tomato paste and coat onions and garlic. Cook for roughly 5 minutes, stirring occasionally
- Add red wine and deglaze the bottom of the pot, scraping up fond. Reduce the wine until almost syrupy
- Add in tomatoes, dry herbs, sugar, tomato paste, and red wine vinegar and combine thoroughly
- Bring marinara sauce to a vigorous simmer and reduce heat. Simmer uncovered until reduced.
- While the marinara sauce reducing, start the rest of the meatballs. Preheat your oven to 350 degrees
- In a large mixing bowl, combine ground beef, Italian Sausage, eggs, breadcrumbs, Parmigiano Reggiano, and Italian Parsley
- Once the onion mixture has cooled (we don’t want to scramble those eggs) add to the meat mixture
- Add water to the mixing bowl until meat mixture is slightly soupy. This will keep the meatballs from drying out while cooking
- Start rolling meatballs to your choice of size. My meatballs are slightly larger than a golf balls. Place them on a parchment paper lined rimmed baking sheet
- In a large skillet, heat remainder of olive oil over medium high until shimmering
- In batches, add the meatballs searing on all sides
- Remove the meatballs to a paper towel lined plate to drain grease and continue until all meatballs are seared
- Place all seared meatballs on a foil lined rimmed baking sheet roughly 1 inch apart
- Place sheet in oven and bake for 10-12 minutes
- Add half of the fresh basil and oregano to marinara sauce and mix while meatballs are baking
- Remove meatballs from oven and add to marinara sauce and continue cooking until sauce is reduced
- Serve meatballs and pasta sauce over your favorite pasta. Top plates with remaining fresh basil and more parm. Enjoy!
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