Meatballs with Frescobene Marinara Sauce

dinner | moderate |

Meatballs and sauce are just a match made in heaven. You can serve them with pasta or in a grinder, but either way Frescobene Artisan Sauces always makes them better. Your Family will think you cooked all day making these delicious meatballs and sauce!


  • Olive Oil
  • 1 large onion, diced
  • Salt
  • 2 cloves garlic, Chopped
  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 large eggs
  • 1 c. grated Parmigiano Reggiano
  • 1/4 cup fresh Italian parsley leaves, finely chopped
  • 1 c. breadcrumbs
  • 1/2 c. water
  • 2 - 10 oz. pouches Frescobene Marinara Sauce (heated according to package)


Preheat oven to 350 degrees

  1. Heat large pan with olive oil, add the onions.
  2. Salt onions and cook for about 5 to 7 minutes (The onions should be very soft and translusent).
  3. Add the garlic and saute for 1 to 2 minutes. Remove from heat and let cool.
  4. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs.
  5. Add the cooled onion mixture and season generously with salt and mix well.
  6. Add the water and mix.  (The mixture will be wet).
  7. Shape the meat into balls (a little large than golf ball).
  8. Coat a large saute pan with olive oil and bring to a medium-high heat and brown the meatballs on all sides.
  9. Place meatballs on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through.
  10.  Pour Frescobene Marinara Sauce into large serving bowl and add meatballs

Chef's Note:

Serve with your favorite pasta!

Place on Italian bread and top with mozzarella for a delicious meatball grinder.

Meatballs with Frescobene Marinara Sauce