It may seem like a weird time of year to feature Canned Tomatoes but San Marzano Tomatoes really take your Marinara and any Dish to the next level! One of the most distinctive traits is the rich sweet taste that other canned tomatoes don’t have! Also, you may have noticed with many canned brands that there is a tinny flavor and the only way to balance that out is to add sugar. Check out this link for more information.

Many of have asked for my Marinara Sauce and Chicken Meatball Recipesso here they are and have fun making it! If you have never heard of Rao’s it is amazing! https://www.bonappetit.com/story/nycs-most-exclusive-italian-restaurant

Organic Chicken Meatballs with Rao’s Marinara Sauce

INGREDIENTS

FOR THE SAUCE:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons butter
• 6 tablespoons minced onion
• 2 garlic cloves, minced
• 2 28 ounce cans imported Italian San Marzano crushed tomatoes or whole tomatoes
• 6 leaves fresh basil, torn into small pieces
• Pinch of dried oregano
• Salt and ground black pepper (I use red pepper flake)

FOR THE MEATBALLS:

• 1-pound ground white meat organic chicken *Can use Beef or Meatloaf Mix
• 1/2 cup fresh bread crumbs can use dried Italian bread crumbs or a combination of both
• Half n half
• 1 cup small diced peppers, zucchini, squash and purple onion (can omit but adds flavor)
• 1/2 cup freshly grated Pecorino Romano or Parmesan cheese
• 3 tablespoons chopped fresh basil
• 2 tablespoon fresh parsley
• 1 teaspoon fresh thyme
• Kosher salt and a pinch or 2 red pepper flakes
• 1 tablespoon garlic powder
• 1/4 cup extra-virgin olive oil
• Yields 10-15 Meatballs depending on size

PREPARATION:

1. Make the sauce: Heat the oil and butter in a large saucepan over medium-low heat. Sauté onion with salt until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes and their juices and bring to a boil. Add the basil, oregano and reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. If adding Meatballs place in sauce to simmer.
2. Make the meatballs: Toss peppers (no green pepper), vegetables and onions in evoo, garlic powder, salt and pepper and roast in 350-degree oven until tender about 15 minutes, let cool. While vegetables are cooking soak fresh breadcrumbs in half n half in a large mixing bowl, after liquid is absorbed add Chicken and balance of items, plus cooled vegetables, do not over work. Shape into desired shape of meatballs. *Cooks Tip I take a small amount of meatball mixture and test in Skillet to make sure flavors are balanced.
3. Heat the oil in a large non-stick sauté pan over medium heat. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer meatballs to 350 oven and finish cooking about 10 minutes then add to the marinara sauce. * You can Bake the Meatballs on Parchment Paper 35-40 minutes make sure internal temperature is 160 they will continue to cook in Sauce.