A delightful twist on classic Italian meatballs, perfect for a comforting meal.
Peel and chop the onion and garlic.
Chopping the onion and garlic finely ensures they blend well into the meat mixture.
Place the onion, garlic, and parsley in a blender and puree until smooth.
Blending the ingredients creates a uniform base for the meatballs.
In a large bowl, combine the pureed mixture, ground beef, ground pork, egg, grated cheese, red pepper flakes, and salt.
Mix gently to avoid overworking the meat, which can make the meatballs dense.
Form the mixture into balls slightly larger than golf balls.
Using a small scoop can help create evenly sized meatballs.
Heat the olive oil in a sauté pan over medium heat.
Ensure the oil is hot before adding the meatballs to prevent sticking.
Brown the meatballs in the pan, turning occasionally, until golden on all sides.
Work in batches if necessary to avoid overcrowding the pan.
Heat the marinara sauce in a large pot over low heat.
Stir occasionally to prevent the sauce from sticking to the bottom.
Transfer the browned meatballs to the pot with the marinara sauce and simmer for 1 hour.
Simmering allows the flavors to meld and the meatballs to absorb the sauce.
Serve the meatballs hot, either alone or over pasta.
Garnish with additional grated cheese and fresh parsley for a touch of elegance.
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