Frank's Marinara Meatballs
When Champion Autism Network of Myrtle Beach, S.C., asked Dine & Wine host Frank to compete in its Best of the Beachballs Meatball Challenge to raise awareness about autism, Frank finally agreed to share his famous, but until now secret recipe for meatballs in marinara sauce. With hint of smoky goodness, Franks's dish works for party meatballs, meatball sandwiches or classic spaghetti and meatballs.
Ingredients:
- FOR THE SAUCE:
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 3 large cloves of garlic, minced
- One 28-ounce can of tomato sauce
- One 28-ounce can tomato puree
- One 28-ounce can crushed tomatoes
- One 14-ounce can fire-roasted, diced tomatoes
- 6 ounces of tomato paste (Frank likes brands seasoned with garlic and basil)
- 1 cup Duplin Burgundy red wine
- 2 tablespoons dried basil
- 2 tablespoons Italian seasoning
- 1 tablespoon (or to taste) garlic salt
- 1½ teaspoons coarse-grind black pepper
- FOR THE MEATBALLS
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1/4 cup Italian-style breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg
- 1 clove minced garlic
- 1 tablespoon minced onion
- 1 tablespoon minced red pepper
- 1 teaspoon garlic salt
- ½ teaspoon coarse-grind black pepper
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 tablespoon Duplin Muscadine Smokehouse Grilling Sauce
Directions:
Prepare the marinara sauce:
- Place a 2-gallon stock pot over medium-high heat. Add olive oil to the pot. When oil is hot, add the red peppers and onion. Cook until tender, about 8 minutes. Add the minced garlic and cook another 1 to 2 minutes, without letting garlic turn dark brown.
- Add the tomato sauce, tomato puree, crushed tomatoes, fire-roasted diced tomatoes, and burgundy wine to the pot. Bring the mixture to a simmer, then add the tomato paste, stirring well to fully incorporate the tomato paste.
- Add the dried basil, Italian seasoning, garlic salt, and black pepper. Stir, reduce heat and let sauce simmer for 2 hours.
Prepare the meatballs:
- While the sauce is simmering, put all meatball ingredients into an extra-large bowl. Gently mix by hand. To avoid tough meatballs, do not overmix.
- Line baking pans with parchment paper. Roll mini meatballs, about 1 inch in diameter (1 to 2 ounces), or large meatballs, about the size of a baseball (3 to 4 ounces). Place meatballs on parchment-paper-lined pans. Bake meatballs in a 400-degree oven until cooked through, about 15 to 20 minutes for mini meatballs or about 18 to 22 minutes for large meatballs.
- When sauce has simmered for 2 hours, add the meatballs to the sauce and let sauce simmer slowly for 1 more hour.
Serve meatballs with sauce. Makes about 50 mini meatballs or about 12 large meatballs.
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