If you’ve tried his meatballs in marinar sauce and had the pleasure of eating at Angelini Osteria in Los Angeles, you’ll know that owner Gino Angelini is a master craftsman who prepares some of the silkiest pastas and most delicious sides in all of LA.
While he’s famous for his lasagna, Angelini has more than a few tricks up his sleeve when it comes to other delectable dishes. One of his best is his meatballs in marinara sauce. It’s the perfect side dish to accompany a plate of steaming spaghetti as you make a heavenly Italian meal at home.
Luckily, Angelini is sharing this savory recipe with us, and will have you rolling ground beef before you know it.
Gino Angelini. Credit: Angelini Restaurant Group
Gino Angelini's Meatballs in Marinara Sauce
Ingredients:
- 1lb ground beef (80%/20% fat)
- 125 ml (1/2 cup) breadcrumbs
- 1/2 cup nonfat milk
- 1/2 cup Parmigiano Reggiano, grated
- 3 tsp salt
- 2.5 tsp pepper
- 1 egg
- 1 tbsp parsley finely chopped
- 1 clove garlic, crushed and finely chopped
- 1/2 jar Gino Angelini Organic Marinara Sauce
Directions:
Meatballs
- In a small bowl, combine milk and bread crumbs
- In a large bowl, combine meat, salt, pepper, egg, parsley, Parmigiano Reggiano, and garlic
- Add contents of small bowl of breadcrumbs and milk to the large bowl of meat mixture. Mix together well with your hands
- Roll meatballs into 1.25” diameter balls. Makes approximately 20 balls
Tomato Sauce
- Open and stir the marinara sauce well
- In a saucepan on medium heat, bring 1/2 jar of the marinara sauce to a boil
Serving
- Add meatballs to saucepan with boiling tomato sauce. The meatballs should be covered by sauce
- Cover the pan and bring to a boil on high heat. Then lower the heat to low/medium heat and cook for 15 minutes
- Remove from heat and let rest covered for 10 minutes