50 Pastas Meatball Marinara
Life this week has been unexpected. When is it not?
Frankly, it has just been sad, confusing, and overwhelmingly emotional. When I find myself struggling to see the hope in it all I am thankful to know a God who is in control. A God who offers peace that surpasses all understanding. A God who cares.
And when the storms of chaos blow and I can’t see through the confusion surrounding me it helps to have some Earthly comfort to ease the waiting. Today I’m thinking meatballs and spaghetti tossed in marinara will do the trick!
Let’s dive in!
We are using two kinds of meat today- pork and beef. This gives the meatballs a deliciously light flavor especially when mixed with our other ingredients.
Pulse together carrots, celery, onion and garlic till finely chopped in your food processor. Mix in with the meat along with some breadcrumbs and parmesan cheese. This will make the meatballs nice and moist. Use a cookie scoop to form 24 meatballs. Technically you don’t need a scoop, I just find that it helps to keep the meatballs the same size.
Any extra meatballs can be frozen for later use…I smell meatball subs in our future!
Once the meatballs are formed, set them aside till the marinara sauce is ready. We are going to use the same recipe for the marinara sauce as we did in the beginning of our pasta sauce journey, but this time we are going to add a little more water to the dish to help cover the meatballs as well as preventing the sauce from becoming too thick.
After the marinara sauce simmers for 15 minutes, mix in the basil then add the meatballs to the skillet. Simmer the meatballs for another 30 minutes or until they are cooked all the way through.
Meanwhile make some spaghetti according to the package directions (always a minute short to get that al dente texture). Once the sauce and meatballs are ready, toss together with the spaghetti till each and every noodle is enveloped in the delicious sauce. Time to chow down!
The succulent meat balls paired with the familiar marinara sauce and spaghetti is like a band aid to help ease whatever is ailing you. Pair this with a piece of garlic herb bread and there are no words left to say. With each bite I am transported to a place of comfort and peace as I try to focus on the One who will ultimately heal my soul.
“…What heights of love, what depths of peace, when fears are stilled and strivings cease, my Comforter, my All in All, here in the love of Christ I stand…”
More to come Friday…in the mean time take time to focus on what is important and cherish the time you’ve been given!
I love you all!
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 Carrot
- 1 Celery Stalk
- ½ Onion
- 2 Garlic Cloves
- 1 Cup Bread Crumbs
- 1 Cup Parmesan cheese, shredded
- 2 Tbs Extra Virgin Olive Oil
- 6 Garlic Cloves, sliced
- 1 28oz can crushed tomatoes
- Pinch of Red Pepper Flakes
- 2 ½ cups Water
- ½ Cup torn Basil
- In the bowl of a food processer, pulse together the carrot, celery, onion, and garlic till finely chopped. Combine the carrot mixture with the meat, bread crumbs, and parmesan cheese till mixed evenly. Using a cookie or ice cream scoop, form 24 meat balls and set aside till ready to cook.
- Sauté the garlic slices in the olive oil till golden brown over medium heat. Stir in the crushed tomatoes, water and season with the salt and red pepper flakes. Let the mix simmer for 15 minutes. After 15 minutes stir in the torn basil then add the meatballs to the sauce. Simmer the meatballs in the sauce for 30 minutes till they are cooked all the way through.
- Meanwhile cook the spaghetti noodles according to the package. Once the meatballs are finished simmering in the sauce add the cooked noodles to the sauce. Toss together thoroughly so each noodle is mixed with the sauce. Serve immediately.