Wow! This is an AWESOME recipe. The marinara sauce is composed entirely of fresh vegetables roasted in the oven with drippings from the meatballs. The meatballs are moist and SO flavorful! I recommend doubling the marinara recipe with a single batch of meatballs. Enjoy :-)
For the marinara:
3 1b. fresh cherry or Roma tomatoes, chopped
1 c. chopped onion
4 garlic cloves, smashed
2 tsp. sugar
1 tsp. kosher salt
1 tsp ground black pepper
sprinkle of red pepper flakes (optional)
2 T. fresh chopped basil
For the meatballs:
1 c. fresh breadcrumbs
3/4 c. grated Parmesan cheese
1/2 c. whole milk
1/2 c. beef broth
1/2 c. chopped fresh parsley
3 eggs, beaten
2 T. dried oregano
1 T. minced garlic
2 t. dried basil
1 t. kosher salt
1 t. ground black pepper
sprinkle of red pepper (optional)
2 lb. ground beef sirloin
1. Preheat oven to 425 degrees.
2. Combine tomatoes, onion, smashed garlic, sugar, 1 t. salt, 1 t. pepper, and red pepper flakes for marinara in an 11x15 in. baking dish (I used two 11x13 baking dishes and put this much in each dish to double the sauce).
3. Mix together in a large bowl the meatball ingredients minus the sirloin. Add the ground sirloin and combine well.
4. Shape meat mixture into balls the size of a golf ball (about 2 oz. each).
5. Arrange meatballs on vegetable mixture in baking dish; roast for 40-45 min.
6. Remove meatballs from baking dish; keep them warm. Process roasted tomato mixture in batches in a food processor or blender. Stir in basil, add to meatballs. Serve over spaghetti and garnish with Parmesan.