Meatballs with Marinara Sauce and Homemade Pasta

This post continues Italian Week with a more traditional spaghetti dish. After crossing homemade pasta off of my to-do list, I had made enough that I needed to do more than just toss it with some butter sauce. Instead, I whipped up some meatballs using gelatin like the America’s Test Kitchen recipe, but with my own twists.

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This was really easy to put together because I made the meatballs ahead of time, then finished cooking them in the sauce. The pasta refreshed quite nicely in the sauce, even though it had been cooked a couple days before. The meatballs are very flavorful. You can use other meats, like ground veal or beef, but I used what I had.

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Directions for Meatballs with Marinara Sauce

  • 1/2 to 3/4 pound ground sausage
  • 1/2 teaspoon gelatin dissolved in 1 Tablespoon of cold water
  • 1/4 cup panko crumbs soaking in about 1/8 to 1/4 cup milk
  • 1 egg, beaten
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground pepper
  • Salt (use with unsalted meat only)
  • Red pepper (as spicy as you like)
  • 1/2 teaspoon Italian or Tomato/Basil/Garlic seasoning
  • 2 Tablespoons shredded parmesan

Preheat the oven to 425 degrees. Mix all of the ingredients together in a large bowl.

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Use a spoon, measuring cup, or your hands to portion out the meatballs onto cookie sheets.

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Bake for about 30 minutes until browned on the outside and not quite cooked through.

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Place the meatballs in your marinara sauce. If you are making it from scratch don’t add salt because the sausage has enough in it. You can keep the meatballs in the sauce waiting in the fridge until you are ready to heat everything.

There are meatballs hiding in there...

There are meatballs hiding in there…

When ready, bring your sauce to a simmer for about 20 minutes to finish the meatballs. Near the end, stir in your pasta.

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Directions for Meatballs with Marinara Sauce (without pictures)

  • 1/2 to 3/4 pound ground sausage
  • 1/2 teaspoon gelatin dissolved in 1 Tablespoon of cold water
  • 1/4 cup panko crumbs soaking in about 1/8 to 1/4 cup milk
  • 1 egg, beaten
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground pepper
  • Salt (use with unsalted meat only)
  • Red pepper (as spicy as you like)
  • 1/2 teaspoon Italian or Tomato/Basil/Garlic seasoning
  • 2 Tablespoons shredded parmesan

Preheat the oven to 425 degrees. Mix all of the ingredients together in a large bowl. Use a spoon, measuring cup, or your hands to portion out the meatballs onto cookie sheets. Bake for about 30 minutes until browned on the outside and not quite cooked through.

Place the meatballs in your marinara sauce. If you are making it from scratch don’t add salt because the sausage has enough in it. You can keep the meatballs in the sauce waiting in the fridge until you are ready to heat everything.

When ready, bring your sauce to a simmer for about 20 minutes to finish the meatballs. Near the end, stir in your pasta.

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14 thoughts on “Meatballs with Marinara Sauce and Homemade Pasta

  1. I desperately need to make a huge batch of meatballs to freeze. I never have the time to make them for an individual meal and the husband prefers them with his spaghetti. I found these awesome meatballs at Sams Club I keep wanting to recreate with less salt but one of the ingredients is miso powder which kinda has me stumped. These meatballs look delish. I need to find the time soon to make some!!!

    • I can’t imagine the time crunch you’re in. Since I changed the recipe a bunch from the original, I think they are pretty short on time, and you could do it in stages—mix the meat, chill it, form meatballs, chill until ready to bake, bake, chill in sauce until ready to finish…

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