Giant meatballs in marinara from Trisha's Kitchen: Easy Comfort Food for Friends and Family (page 127) by Trisha Yearwood

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on April 29, 2022

    I have already made (& commented on) the marinara but this time I made a 1/2 recipe of the meatballs using 2/3's lb of ground beef topped up with hot Italian sausage. The mix of veg never really turned into an "almost smooth paste" but adding the milk to the processor at this stage did help and the veg themselves were not discernable as "chunks" in the finished product. I made smaller meatballs (30 g) destined for sandwiches and although I know we prefer ours made with ricotta, if I didn't have any in the fridge, these are a great alternative.

  • averythingcooks on January 24, 2022

    This makes a good classic marinara (this time used for spaghetti & a different meatball recipe). A 1/2 recipe made enough sauce for dinner for 2 and one container for the freezer that could generously serve 1. One issue I have is the use of fresh basil to simply sprinkle on top of the finished dish - I actually want mine simmered IN the sauce and so that's what I did.

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