I’ve always wondered why people spend money on store-bought marinara sauce when it’s so easy to whip some up at home with three our four ingredients that you probably already have! This recipe continues my exploration of family recipes and our Sicilian roots – there’s really nothing more comforting than a big bowl of spaghetti and meatballs, and I think you’re going to love this twist on it. Here is our recipes for Recipe for Mozzarella Meatball Marinara!
Tall Guy’s Mozzarella Meatball Marinara Serves 4-5 dinner portions or 8-9 appetizer portions
For the mozzarella meatballs:
1 tbsp. olive oil
1.5 lb. grass-fed ground beef
1 c. bread crumbs
1 egg + 1 egg yolk
4 garlic cloves, pressed
2 tbsp. Italian seasoning
1 tsp. garlic salt
salt & pepper to taste
8-10 small “cherry sized” mozzarella balls
Pour 1 tbsp. olive oil into your slow cooker – spread with your hand to cover the bottom.
Combine ground beef, bread crumbs, egg + yolk, garlic, Italian seasoning, garlic salt, salt and pepper in a mixing bowl. Combine using your hands.
Scoop 4 tbsp. of the meat mixture into your hand and form a ball. Flatten slightly and place a mozzarella ball in the center. Wrap the meat mixture around the mozzarella and seal it in the center.
Place meatballs in the bottom of your slow cooker. Set to cook on high 2 hours or low 4 hours. You can walk away and make your marinara sauce now!
(You may see some of the cheese start to ooze out while your meatballs are cooking – it’s okay, don’t worry about it).
For the marinara sauce:
10 tomatoes, cut in half
6-8 garlic cloves, cut in half
Drizzle of olive oil
4 tbsp. dried basil, divided
1 tsp. garlic salt
1 tbsp. sugar
Salt & pepper to taste
5 tbsp. parmesan cheese
3 tbsp. almond milk
Preheat the oven to 400°. Put the tomato halves on a baking sheet, cut side up. Place garlic clove halves on top. Drizzle with olive oil, and sprinkle 2 tbsp. dried basil, salt and pepper on top.
Roast for one hour, until tops of tomatoes start to brown.
When done roasting, let tomatoes cool until you can handle them. Place the tomatoes, garlic, and any excess olive oil in the food processor.
Add parmesan cheese, 2 more tbsp. dried basil, garlic salt, sugar, and almond milk. Process until it’s a texture you like – I prefer mine a little bit smoother, so processed on high for about a minute.
Pour the marinara into a saucepan to reheat when your meatballs are done. Prepare your favorite pasta while the marinara is heating, and enjoy!
Make a full meal of this recipe by serving two meatballs on top of spaghetti with marinara sauce, parmesan cheese, and a sprinkle of basil.
You could also make these as an appetizer – I’d recommend using the smaller mozzarella “pearls” and only 2 tbsp. of the meat mixture for each meatball – then serve over the marinara sauce.
Hope you enjoyed our recipes for Recipe for Mozzarella Meatball Marinara!