Meatballs and Marinara Sauce

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Meatballs:

1 lb. lean ground top sirloin steak

2 garlic cloves, chopped

1/2 cup Italian parsley, chopped

1/2 small white onion, chopped

1 egg

3 slices whole wheat bread (or similar)

1/2 cup water

1/2 cup parmesan cheese, freshly crated

3 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon black pepper

Preheat oven to 400 F.

Soak bread in 1/2 cup of milk. Combine all ingredients. Scoop meat mixture with an ice cream scoop. Place onto a greased baking sheet. Sprinkle grated parmesan cheese on top. Bake at 400 F for 15 minutes.

Marinara Sauce:

1 1/2 teaspoon extra virgin olive oil

1 small garlic clove, chopped

1/2 small white onion, chopped

1 28-ounce can crushed roasted tomatoes

1 28-ounce can tomato puree

1 cup tomato paste

2 tablespoons pesto

1 teaspoon salt

1 teaspoon black pepper

Heat extra virgin olive oil in a large pan over medium heat. Add garlic and onion, saute until soft. Add tomato puree, crushed tomatoes, and tomato paste. Stir well. Bring to a simmer. Season with salt and black pepper. Add pesto and simmer on low heat for 1 hour or until sauce thickens. Drizzle extra virgin olive oil on top.

Serve meatballs hot over cooked pasta of choice, mashed potatoes, etc., adding marinara sauce and extra parmesan cheese.

   

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