Meatballs (2 ways) in tomato sauce

Name: Meatballs (2 ways) in tomato sauce
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 lbs ground Italian sausage meat (casings removed); 3/4 cup panko (plus 1/8 cup for coating); 1/2 cup milk; 1 egg; 1/4 cup minced green onion (both green and white parts); 1/3 cup minced parsley or cilantro stems (reserve leaves for garnish); 1 tsp onion powder; 1 tsp garlic powder; Salt and pepper; 1 tsp avocado oil (or other similar neutral oil) for frying; 1 tbsp minced onion; 1 tsp minced garlic; 1/2 tsp tomato paste; 1 anchovy, diced and crushed in salt; 1 Jar marinara sauce; 1 tsp Italian spice mix (or oregano); 1/2 tsp red chili flakes; 1 bunch baby spinach, chopped

Katherine @katherinecooks

Both methods produce a lighter tasting meatball; still meaty enough to satisfy the dedicated carnivore but not so meaty they overwhelm.

I did a fun experiment and did 6 in the sauce and 6 in a muffin tin. Let your taste buds or your family/guests decide which method they like best!

Both methods produce a lighter tasting meatball; still meaty enough to satisfy the dedicated carnivore but not so meaty they overwhelm.

I did a fun experiment and did 6 in the sauce and 6 in a muffin tin. Let your taste buds or your family/guests decide which method they like best!

Katherine @katherinecooks

Both methods produce a lighter tasting meatball; still meaty enough to satisfy the dedicated carnivore but not so meaty they overwhelm.

I did a fun experiment and did 6 in the sauce and 6 in a muffin tin. Let your taste buds or your family/guests decide which method they like best!

Both methods produce a lighter tasting meatball; still meaty enough to satisfy the dedicated carnivore but not so meaty they overwhelm.

I did a fun experiment and did 6 in the sauce and 6 in a muffin tin. Let your taste buds or your family/guests decide which method they like best!

Saved

Ingredients

Serves 4 servings

Meatballs (makes 12 medium sized meatballs)
1 lbsground Italian sausage meat (casings removed)
3/4 cuppanko (plus 1/8 cup for coating)
1/2 cupmilk
1egg
1/4 cupminced green onion (both green and white parts)
1/3 cupminced parsley or cilantro stems (reserve leaves for garnish)
1 tsponion powder
1 tspgarlic powder
Salt and pepper
Easy Marinara Sauce
1 tspavocado oil (or other similar neutral oil) for frying
1 tbspminced onion
1 tspminced garlic
1/2 tsptomato paste
1anchovy, diced and crushed in salt
1 Jarmarinara sauce
1 tspItalian spice mix (or oregano)
1/2 tspred chili flakes
1 bunchbaby spinach, chopped

Saved

Steps

1

Make the meatballs mixture: soak the panko in the milk for 30 minutes. While doing that, see steps below for making marinara.
2

After the panko has soaked, add all other ingredients. Mix thoroughly by hand. Divide into 12 smooth balls (smaller than a pool ball, larger than a golf ball) and line them up on parchment paper on a baking sheet/cutting board. Roll 6 balls in leftover panko.
3

Fill 6 spots of a muffin tin with 1 tsp of oil; let the tin heat up in an oven at 350 degrees for 10 mins. Carefully remove the tin, and add the panko crusted meatballs. Add the other 6 meatballs carefully into the sauce you’ve been simmering (instructions below).
4

Saute onions and garlic. Add tomato paste and anchovy, cook it up. Add all other ingredients except for spinach. Let simmer for at least 1/2 hour. Add spinach at the end.