Meatballs! What could be more comforting than a bowl of spaghetti and meatballs? It’s the ultimate comfort food for kids and kids-at-heart.
I’ve been making this recipe for awhile since my kids love it! Our family friend, her daughter and my parents-in-law tried these meatballs, and they liked them so much they wanted the recipe too. So Sandra and Sabrina, this one is for you!
These meatballs are light and tender, and the marinara is rich and flavorful, with a hint of sweetness. In some marinara recipes, sugar is often used to cut the acidity of the tomatoes. In this recipe, my secret ingredient is…. Molasses! It might sound strange, but the molasses adds not only sweetness, but a deep, rich, caramelized flavor.
My kids favorite way of eating these meatballs is actually as a meatball sandwich. Those little Hawaiian sweet rolls are the perfect size for little meatball sliders.
My favorite way of eating these meatballs is over some veggie noodles. These carrot noodles look so vibrant against the intensely red marinara sauce. Don’t forget a little sprinkling of parmesan cheese!
- 2 lbs ground meat
- 2 slices of stale wholewheat bread, crumbled into small pieces
- 6 tbsps water
- 1 tsp Himalayan pink salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil leaves
- 2 eggs
- 2 tbsp extra virgin olive oi
- 2 x 15 oz cans crushed tomatoes
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup water
- 1 beef bouillon cube
- 1.5 tsp dried oregano
- 1.5 tsp dried basil
- 4 tsp molasses
In a large bowl, add crumbled bread, water, salt, pepper, garlic powder, oregano, basil and eggs. With a fork, mix together till well combined.
Add in the ground meat and gently mix with a fork till just combined. Take care not to overmix as this will result in a tough meatball.
Form the meatball mixture into golf ball size balls.
Heat olive oil in a large Dutch oven or pot over med-high heat.
Gently fry meatballs in the olive oil on all sides till golden brown, approximately 2-3 mins ,per side. You will need to do this in batches.
Remove meatballs to a large tray.
After meatballs are browned, add onion to the Dutch oven or pot. Reduce heat to medium and saute onions till translucent, about 5 minutes.
Add minced garlic and saute till fragrant, about 1 minute.
Add in the crushed tomatoes, water, beef bouillon cube, oregano and basil and stir gently.
Carefully add the meatballs into the tomato sauce.
Increase the heat to med-high and bring the meatballs and tomato sauce to a boil. Reduce the heat to med-low and allow to simmer till meatballs are cooked through, approx 20-30 mins.
Serve with your favorite pasta, veggie noodles or as a meatball slider!