The Chef

Restaurants

Meals

Drinks

Restaurants›Cart-Driver RiNo›Meatball & Marinara Recipe

Meatball & Marinara Recipe

Name: Cart-Driver RiNos Meatball & Marinara Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound Ground beef (80% lean); 1 cup Breadcrumbs; 0.5 cup Grated Pecorino cheese; 2 cloves Garlic, minced; 2 tablespoons Parsley, chopped; 1 large Egg; 1 teaspoon Salt; 0.5 teaspoon Black pepper; 2 tablespoons Olive oil; 2 tablespoons Olive oil; 3 cloves Garlic, minced; 28 ounces Canned crushed tomatoes; 1 teaspoon Dried oregano; 1 teaspoon Dried basil; 0.5 teaspoon Salt; 0.5 teaspoon Black pepper; 1 teaspoon Sugar; 1 whole Baguette; 2 tablespoons Olive oil; 0.5 teaspoon Salt; 0.25 cup Grated Pecorino cheese; 2 tablespoons Fresh parsley, chopped

Inspired by Cart-Driver RiNo

Time1h

Serves4

grama grass beef meatball, marinara, pecorino, herbs, grilled crostini

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Meatball & Marinara

Selected to serve

PIGGY BACK SHOT

A SHOT OF JAMESON, SHOT OF HOUSE MADE PICKLE JUICE

spicy · savory · tangy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meatballs

1 pound Ground beef (80% lean)

1 cup Breadcrumbs

1/2 cup Grated Pecorino cheese

2 cloves Garlic, minced

2 tablespoons Parsley, chopped

1 large Egg

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Marinara Sauce

2 tablespoons olive oil

3 cloves Garlic, minced

28 ounces Canned crushed tomatoes

1 teaspoon Dried oregano

1 teaspoon Dried basil

1/2 teaspoon Celtic sea salt

1/2 teaspoon black pepper

1 teaspoon sugar

Crostini

1 whole Baguette

2 tablespoons olive oil

1/2 teaspoon Celtic sea salt

Garnish

1/4 cup Grated Pecorino cheese

2 tablespoons Fresh parsley, chopped

Method

Meatballs

Prepare Meatball Mixture

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Pecorino cheese, minced garlic, chopped parsley, egg, salt, and black pepper. Mix until just combined.

Form Meatballs

With your hands, form the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Cook Meatballs

Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for about 5-7 minutes, turning occasionally until browned on all sides. Remove meatballs and set aside.

Marinara Sauce

Sauté Garlic

In the same skillet, add 2 tablespoons of olive oil and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Add Tomatoes and Seasonings

Add the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar to the skillet. Stir to combine.

Simmer Sauce

Bring the sauce to a simmer, then reduce the heat to low. Allow it to simmer for about 15-20 minutes, stirring occasionally.

Add Meatballs to Sauce

Return the cooked meatballs to the skillet with the marinara sauce. Simmer for an additional 10 minutes, allowing the flavors to meld together.

Crostini

Prepare Baguette

Preheat your oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices.

Toast Crostini

Arrange the sliced baguette on a baking sheet, brush each slice with olive oil, and sprinkle with a pinch of salt. Bake for about 8-10 minutes, or until golden brown and crisp.

Serve

Plate the Dish

Serve the meatballs over a generous portion of marinara sauce, garnished with additional grated Pecorino cheese and chopped parsley. Serve with the toasted crostini on the side.