Party Meatballs with Marinara
Recipe type: Appetizer
Serves: yields about 20 1-inch meatballs
  • 1 lb ground beef
  • ¾ cup seasoned breadcrumbs
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced and divided
  • ½ tsp kosher salt, plus additional to taste
  • ½ tsp ground black pepper, plus additional to taste
  • 1 tbsp olive oil
  • 1 28-oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Maine Course at