This week I got lucky. It was my pick in both my cooking groups. For Wednesdays with Donna Hay I chose her Italian Tomato and Basil Bread Soup. For Eating with Ellie I went with more Italian style with her Meatballs and Marinara.
I don’t make meatballs very often. I think now I will. These were different than the usual meatballs I make. They contained Parm cheese and shredded carrots. Something I would NEVER think to put in them. There was also dried oregano, dried basil, quick cooking oats, and garlic in the mix. Boy! they were good!
And while I usually brown them before I use them Ellie had us place the formed balls directly into the sauce to cook.
The recipe says to make 8 meatballs but I made 12 instead. The smaller meatballs just were easier to work with. I also used 1/2 ground beef and some ground venison. It is really lean meat so I knew the balls would not be greasy.
I loved the flavor of the whole dish but I did think the sauce was a little watery. I would recommend cooking it down just a smidgen. I served it with some pasta.
For more of Ellie’s meatballs and marinara visit Eating with Ellie.
The recipe is on page 107 of Ellie’s newest book – Weeknight Wonders.