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Sausage and Meatballs Marinara

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Ingredients  

Marinara

  • 2 - 28 ounce cans San Marzano peeled tomatoes
  • 10 garlic cloves, peeled
  • 1 small onion or 1/2 large onion, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian seasoning
  • 4 tbsp olive oil
  • 1/2 - 1 tsp sugar, if needed*

Meatballs

  • 1 lb ground beef
  • 1 lb ground sausage
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1/4 tsp of pepper flakes
  • 1/2 cup parmesan, grated
  • 1 cup bread crumbs
  • 2 eggs
  • 1 lb hot or mild Italian sausage

Method 

  • Preheat oven to 400 degrees F. Add all meatball ingredients into a bowl and mix together until just combined, do not over mix the meat. Form 2 inch round meatballs and place meatballs and Italian sausage on a parchment paper lined baking sheet, bake for 20 minutes or until golden brown and crispy on the outside
  • Pour canned tomatoes into a big bowl with a spout, gently squeeze tomatoes with your hands, crushing them until almost pureed
  • Heat olive oil and garlic cloves in a stock pot on medium low heat, stir garlic and flip over until all sides are lightly browned, remove garlic from pan and discard. Add onions to the pot, sauté until translucent and fragrant, about 2-3 minutes and pour the tomatoes into the pot with the onions. Add salt & pepper, stir until combined. Turn heat to low and place lid on top, let simmer for about 5-10 minutes
  • Cut the sausage into 2 inch pieces and add sausage and meatballs to the marinara. Stir the meat into the sauce and let simmer for another 5-10 minutes. Serve with spaghetti or your favorite pasta
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