Meatball Marinara

1 cup Coley’s Crumbs

½ cup milk

1-pound ground beef

1-pound ground pork

1 egg

4 cloves finely chopped garlic

¼ cup flat leaf Italian parsley

3 tablespoons chopped fresh basil

2 tablespoons extra virgin olive oil

½ cup parmesan cheese

1-tablespoon salt

1 teaspoon freshly ground black pepper

¼ cup olive oil

1 small yellow onion diced

2 cloves garlic sliced

I-28 ounce can crushed tomatoes

1-16 ounce can petite diced tomatoes

1 tablespoon dried oregano

Preheat oven to 350 degrees F

In a large bowl combine Coley’s Crumbs, milk, ground beef, pork, egg, garlic, parsley, basil, olive oil, parmesan cheese, salt & pepper. Lastly add in milk soaked bread and thoroughly combine.

Take two baking sheets fitted with wire racks and set aside. Take a large ice cream scooper and start forming your meatballs. (I use an ice cream scoop so that all my meatballs are uniform in size. You can definitely skip this part and form them by hand.) Scoop your meatballs and place them a half-inch apart on your lined baking sheets. Once all your meatballs are scooped, place in the oven for 7 minutes until meatballs are just starting to brown.

While the meatballs are in the oven start your marinara sauce. In a large heavy bottomed sauté pan add in olive oil and let heat through two minutes. Next add in onion and sauté for 3 to 5 minutes until translucent. Add in garlic and sauté one minute until fragrant. Pour in crushed tomato, diced tomatoes and oregano. Stir to combine.

Take meatballs out of the oven and immediately transfer into marinara sauce. Place the entire pan into the oven and bake for 20 to 25 minutes, until the meatballs are fully cooked through and nicely browned on top.