Meatballs in Red Sauce and Pasta

Pasta and meatballs is such the perfect comfort food!  But these oregano meatballs kick it up a notch with the burst of Fontina in each bite of meatballs. I make big batches of these meatballs and freeze them.  When I’m ready to make one of my recipes with meatballs, I just take out as many meatballs as I need.  For this pasta recipe you can use marinara from a jar or make your own.  Serve it with Parmesan cheese and fresh basil.

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Meatballs (serves 6-8):

1 cup breadcrumbs
1/4 cup milk
1/2 pound ground beef
1/2 pound ground pork
1 cup grated Parmesan cheese
1/2 chopped fresh oregano
1 egg, beaten
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
2 tsp. salt
1/2 tsp. ground black pepper
4 ounces Fontina cheese, cut into 1/2” cubes
2 tbsp. olive oil

Sauce:

16 ounce jar of Marinara Sauce (or homemade)
1 pound Fettucine pasta
1/4 cup fresh basil, chopped (for garnish)

 

Method: To make meatballs, place the breadcrumbs in a large bowl and cover with milk.  Allow to sit for five minutes to soak.  Add the beef, pork, Parmesan, oregano, egg, parsley, garlic, salt and pepper.  Mix to combine.  Form into 2” meatballs and push a cube of Fontina cheese into the centers of each, making sure cheese is completely covered.  In a large pot or Dutch oven, heat the olive oil over medium hight heat.  Sear the meatballs in batches, but don’t cook through completely.  Add all meatballs into the pot and pour in marinara sauce.  Heat to a simmer, and let meatballs cook thoroughly.  Meanwhile, cook pasta according to the package directions.  Toss drained pasta into the sauce and serve.  Garnish with chopped basil, if desired.

MainsEvan Wei-Haas