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Meatballs and Marinara

Meatballs and Marinara.jpg

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:


  • 3 lbs lean ground beef
  • 1 T. dried parsley
  • 1 T. dried basil
  • 1 t. dried oregano
  • ½ c. freshly grated parmesan cheese
  • 3 cloves garlic, finely minced
  • 1 ½ c. seasoned panko
  • 3 eggs, beaten


  • 3 cloves garlic, finely minced
  • 2-28 ounce cans San Marzano Tomatoes
  • 6 ounces tomato paste
  • 1 T. dried parsley
  • 1 T. dried basil
  • 1 T. dried oregano
  • 2 t. Salt
  • Pinch of red pepper flakes
  • Extra grated parmesan cheese for garnish


Step 1: Mix together all the ingredients for the meatballs. Form into 1 ½” balls

Step 2: Place all the ingredients for the sauce into a blender and pulse for about 15 seconds to blend. If the blender is not large enough for all the ingredients at once, pulse in two smaller batches. Move the sauce to a dutch oven and heat to a simmer.

Step 3: Drop the meatballs into the simmering sauce. Cook for 30 minutes and serve over pasta. Top with the extra parmesan.

Step 4: These meatballs also freeze very well before cooking. The meatballs can be dropped into simmering sauce from a frozen state. Cook for 45 minutes to one hour adding more liquid to the sauce if it becomes dry.


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