Mike's 5 Minute Meatballs & Marinara Sauce

Name: Mike's 5 Minute Meatballs & Marinara Sauce
Total time: 300 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 (16 oz) Jars Of Your Favorite Marinara Sauce [my student used wolfgang pucks]; 16 oz Italian Sausage Pre-fabed Meatballs; 1 (14 Can) Diced Tomatoes; 14 ozs Artichoke Hearts [rough chopped]; 1 LG Fresh Beefeater Tomato [chopped]; 2 tbsp Fresh Basil [chopped]; 1 Medium Viadailla Onion [chopped]; 1/2 Cup Green Bell Pepper [chopped]; 1/2 Cup Red Onions [chopped]; 6 Cloves Fresh Garlic [left whole]; 1/2 Cup Fresh Celery [chopped]; 1/4 Cup Shreaded Parmasean Cheese [+ reserves for garnish]; as needed Mozzarella Cheese [for garnish]; to taste Salt And Fresh Ground Black Pepper; 1/2 Cup Water Or Beef Stock; 1/2 tsp Oregeno [crushed]; 1/2 tsp Fennel Seeds; 1 tsp Red Pepper Flakes; 2 tbsp Granulated Sugar [optional - depending upon your marinara sauce choice]; 1/3 Cup Quality Burgundy [optional]; Tabasco Sauce [garnish]; as needed Pre-fabed Garlic Butter [for bread & noodles]; as needed Fresh French Bread 2" Slices; as needed Thin Spaghetti Noodles; 1/4 tsp Baking Soda [added to simmering sauce to reduce any acidity from tomatoes]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

30 minutes simmer time total is all this easy recipe takes. I tell ya, whoever said fast can't be fantastic was an idiot. Pfft! Nuts to that! My 8 year old student threw this delicious concoction together in five minutes flat then, ran outside to play.

Granted, for time and common sense sake, Sammy did use all of our leftover - pre-chopped vegetables from Taco Night here in the O'Brien Shire. As well as pre-fabed Italian Sausage Meatballs & Marinara Sauce. But, that didn't make her dish any less nom nom nummy! After all, I'm all about the deliciously easy. But, what busy Cook, Chef or parent isn't?!

All photos and directions below were posted by Sammy herself. Great work sweet baby girl! Your dish really was excellent!

Remember, you don't have to slave hours upon hours for savory, hot, cheesy deliciousness!

All photos and directions below were posted by Sammy herself. Great work sweet baby girl! Your dish really was excellent!

Remember, you don't have to slave hours upon hours for savory, hot, cheesy deliciousness!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

All photos and directions below were posted by Sammy herself. Great work sweet baby girl! Your dish really was excellent!

Remember, you don't have to slave hours upon hours for savory, hot, cheesy deliciousness!

All photos and directions below were posted by Sammy herself. Great work sweet baby girl! Your dish really was excellent!

Remember, you don't have to slave hours upon hours for savory, hot, cheesy deliciousness!

Saved

Ingredients

5 mins

4 servings

2 (16 oz)Jars Of Your Favorite Marinara Sauce [my student used wolfgang pucks]
16 ozItalian Sausage Pre-fabed Meatballs
1 (14 Can)Diced Tomatoes
14ozs Artichoke Hearts [rough chopped]
1LG Fresh Beefeater Tomato [chopped]
2 tbspFresh Basil [chopped]
1Medium Viadailla Onion [chopped]
1/2 CupGreen Bell Pepper [chopped]
1/2 CupRed Onions [chopped]
6 ClovesFresh Garlic [left whole]
1/2 CupFresh Celery [chopped]
1/4 CupShreaded Parmasean Cheese [+ reserves for garnish]
as neededMozzarella Cheese [for garnish]
to tasteSalt And Fresh Ground Black Pepper
1/2 CupWater Or Beef Stock
1/2 tspOregeno [crushed]
1/2 tspFennel Seeds
1 tspRed Pepper Flakes
2 tbspGranulated Sugar [optional - depending upon your marinara sauce choice]
1/3 CupQuality Burgundy [optional]
Tabasco Sauce [garnish]
as neededPre-fabed Garlic Butter [for bread & noodles]
as neededFresh French Bread 2" Slices
as neededThin Spaghetti Noodles
1/4 tspBaking Soda [added to simmering sauce to reduce any acidity from tomatoes]

Saved

Steps

5 mins

1

Heat oven to 350°.
2

Here's all you'll need. Sugar, Burgundy and Mozzarella not pictured since they're all optional.
3

Uncooked Marinara Sauce.
4

Add beef broth and quality Burgundy to your Marinara to thin it a bit. While baking meatballs, simmer your sauce. They should take the same amount of time to cook.
5

Uncooked Italian meatballs - hand rolled on tinfoil.
6

Fully baked meatballs at 350° for 30 minutes.
7

Start your noodle boil 15 minutes into your marinara simmer. Boil your noodles with a dash of salt and a dash olive oil and boil as per manufactures directions. Usually only 9 minutes.
8

Drained noodles with garlic butter [or olive oil] mixed in. Tonight was garlic butter. It's a great way to keep them fresh and toothy!
9

Toast your 2" thick sliced French bread at 350° [butter side down] in the last 5 minutes of your meatball bake. You'll want the outside of your bread crispy and the inside, fluffy and absorbent to soak up your delicious Marinara Sauce.
10

Place garlic butter coated noodles in bowl. Add sauce and meatballs and garnish with Parmasean Cheese, Mozzarella Cheese and Tabasco Sauce. [here in new mexico we tend to put tabasco on everything!]
11

These really do make great next day work or school lunches!
12

Serve with thick slices of garlic french bread. Enjoy!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on July 29, 2016 07:11

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!