Meatballs and Marinara

One of my favorite sources for recipes is Cook's Illustrated.  You may have seen one of their cooking shows on PBS - they produce America's Test Kitchen and Cook's Country TV.  They provide great information about recipes, brands and equipment.  Recipes are developed and published after being extensively tested, and they have never let me down.  All of the recipes I've used from them have been amazing!!  This is a wonderful example of that - you.must.try.this.recipe!

Meatballs and Marinara from Cook's Country TV

INGREDIENTS
Onion Mixture:
1/4 cup olive oil
3 onions , chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes
Easy Marinara:
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 - 2 teaspoons sugar , as needed
Meatballs:
4 slices hearty white sandwich bread
3/4 cup milk
1/2 pound sweet Italian sausage , casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (80 percent lean)


INSTRUCTIONS
1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.
2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.
3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)


Here are my tips n tricks-
- Meatballs are giant in size - they would be just as good when made smaller, just adjust cooking time as needed.  Serve on a roll with melted cheese - yum!
- I will likely try with leaner ground beef next time, since there was a lot of fat/grease released when cooking.  Definitely use a rimmed baking sheet because of this.
- Serve over your favorite pasta or on a toasted hoagie roll.