Grandma Ariko's Classic Meatballs in Marinara Sauce

We’re big pasta lovers, and this meatball recipe is a family favorite. I added veal for extra flavor, but it’s just as good with beef and pork like my mom used to make.

This meatball recipe is one of my family’s all-time favorites. The only change I made was adding veal. Back in Japan, veal wasn’t common, so my mom made hers with just beef and pork. I think the veal adds extra flavor, and we love it, but you can leave it out and stick with 2/3 beef and 1/3 pork, just like my mom used to make.

I’ve made this recipe so many times that I never actually wrote it down—until now. John asked me to write down for our girls, since they really loved these meatballs when they were kids (and still do today!). So here you go! I hope they will keep this recipe and make it for their kids someday.

Make about 35~40 Meatballs

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Ingredients

For Meatballs:

• 1 lb ground beef

• 1/2 lb ground pork

• 1/2 lb ground veal

• 1 medium size onion, finely chopped

• 2~3 garlic cloves, minced

• 1/4C parmesan cheese, graded

• 1/4C parsley, finely chopped

• 1C panko

• 1 egg, lightly beaten

• 1/2C milk

• 1 tsp Kosher salt

• 1/2 tsp pepper

For Marinara Sauce (about 6C):

• 2 tbsp olive oil

• 2 garlic cloves, lightly smashed (optional)

• 2 28-oz cans Italian peeled tomatoes, drained and chopped

• 1/2 tsp Kosher salt

• 8~10 fresh basil, torn into pieces

• a pinch of red pepper flakes, optional

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Instructions

For meatballs:

1. Preheat the oven to 375°F. Lightly spray a baking sheet with cooking oil or line it with a silicone mat.

2. Heat oil in a frying pan over medium heat. Reduce the heat to low, add the onion, and sauté for about 10 minutes or until slightly caramelized. Add the garlic and sauté for 1 minute. Remove from heat and let cool.

   

3. Once the onion is cooled, add all the ingredients to a large bowl and mix together with your hand for 3~5 minutes, or until the texture becomes smooth and cohesive (mixing as you would knead dough).

   

4. Form the mixture into golf ball-sized meatballs and arrange them on a baking sheet lined with a silicone mat. Bake for 25~30 minutes or until the meatballs are cooked through and browned. (You can also pan-fry them if you prefer. I’ve done both, but I usually bake them.)

   

For Marinara Sauce:

1. Sauté onion over medium heat for about 4~5 minutes, or until golden. Stir in the garlic and cook for about 30 seconds or until fragrant, if using.

2. Stir in the tomatoes, salt, and red pepper flakes if using. Bring to a light boil, then reduce the heat and simmer, partially covered, for 15 minutes. Add the basil, stir, and cook for another couple of minutes.

   

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For the meatball spaghetti:

1. Add the meatballs to the sauce. (I usually add half of the meatballs and freeze the other half.) Simmer over low heat for about 10 minutes. Serve hot over cooked spaghetti and sprinkle with grated Parmesan cheese, if desired.

   

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