By the time this post is published our vacation will be nearing it’s end. I’m just going to go out on a limb here and say that I will be sad. It’s always sad when vacations end, but oh well. I’m sure I will have tons of stories to share. Let’s talk meatballs. Meatballs are totally hit or miss for me, especially the traditional ones. I am a big fan of putting my own spin on meatballs in the form of Thai-style and/or Mexican-style, but rarely do I make a traditional meatball. In this recipe, I decided to throw together beef and pork to produce a truly spectacular meatball. The biggest problem I have with the things, is that they tend to dry out quickly. I think I have a solution to this problem: douse them in marinara and bake them! I find this to be the best way to prepare them because they stay super moist. Also, be careful with the amount of bread crumbs you throw into the mix. This can most certainly dry out almost any great meatball recipe. This is a great recipe and it’s great for those soon to be Fall months. These meatballs are hearty, delicious, and filling too! They go great on a roll or on top of spaghetti!
I found this beer pairing quite challenging. I have the biggest issue pairing beer with marinara sauce. I’m not sure why. I feel like you get a lot of acid in marinara. A light beer sounds great, but it often gets lost with the flavors going on in the marinara sauce (because they are so bold). I feel like stouts and porters sometimes clash with marinara also. I thought that a red ale was the perfect way to go and Ska Brewing has a great one with their Pinstripe Red Ale. It’s a solid brew and it’s packed full of flavor. It’s such a pretty color and is just bold enough to not get lost in the marinara. It’s a great brew, so give it a try!
Have a great evening everyone!
Meatball sandwiches are the perfect weeknight meal. Just pop them in the oven and plop them on a roll! They are filling, delicious and hearty!
- 1 pound ground beef
- 1 pound Italian sausage, removed from it''s casing
- 1 egg, beaten
- 1/2 cup bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons parmesan cheese
- 6 hoagie rolls
- 1 cup mozzarella cheese, grated
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 12 ounces tomato sauce
- 8 ounces tomato paste
- 8 ounces water
- 1 tablespoon herbs de provence
- 1 tablespoon sugar
- Preheat your oven to 375 degrees F and grease a 9x13in baking dish.
- Begin by preparing your marinara sauce. Heat the olive oil in a saucepan over medium heat. Add the onion and the bell pepper and cook for 4-5 minutes until tender. Add the garlic and cook for another minute. Add the tomato sauce, paste, water, herbs de provence, a dash of salt and pepper and the sugar. Stir to combine and bring the sauce to a boil. Reduce the heat to medium-low and simmer for 10-15 minutes. Remove from heat and set aside until you are ready to use. You may transfer the sauce to a blender if you would like for the sauce to be smooth. Be careful as the the sauce is hot. This step is completely optional depending on your personal preference.
- In a large bowl, combine the ground beef, Italian sausage, egg, bread crumbs, garlic powder, salt, pepper, oregano, thyme and parmesan cheese. Mix the ingredients together so that they are combined thoroughly. Spread a layer of marinara on the bottom of your prepared baking dish. Form the meat into 1 1/2 inch balls and place them into the baking dish (you should have about 15-16 total). Once you have formed all of your meatballs, cover them with the rest of the marinara.
- Place in the oven and bake for 35-40 minutes, or until the meatballs are completely cooked through (use a meat thermometer to bring them to your desired temperature -- remember that you are dealing with pork here also). Remove from oven and let stand for 2-3 minutes.
- Serve the meatballs by placing three in a hoagie roll and topping with mozzarella cheese. You may stick them under the broiler at this point, if you wish to melt the cheese. Otherwise, serve immediately and enjoy!
Hardware: * Sharp Knife * Cutting Board * Measuring Cups * Measuring Spoons * Blender or Food Processor * Wooden Spoon * Saucepan * Meat Thermometer *