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Ingredients
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1/4 cup
breadcrumbs
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1/4 cup
pinot noir
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1/2 pound
ground pork
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1/2
onion diced
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1 teaspoon
salt
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1
egg
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1 quart
marinara
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10 ounces
angel hair pasta
Directions
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Preheat oven to 350°F.
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Soak the breadcrumbs in the wine in a small bowl until the breadcrumbs have absorbed all of the wine, about five minutes.
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Place pork, beef, onion, parsley, garlic, egg, salt, pepper, and soaked breadcrumbs in a large bowl and mix together. Set aside.
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Prepare a 13 x 9 baking dish with about half the marinara spread evenly. Set aside.
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Divide meat into 1.5-inch balls and place into the baking dish, leaving some room around the meatballs so they don’t stick together. Cover the meatballs with the rest of the marinara.
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Bake, uncovered, for 45 minutes, or until a meat thermometer reads 160°F.
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Remove from oven and let cool for 10 minutes. Stir the marinara to incorporate the rendered fat and roasted bits that were on top of the meatballs.
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While the meat cools, boil the pasta until al dente. Strain and toss noodles with just enough marinara to coat the noodles.
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Serve with more marinara and three meatballs. Garnish with parmesan cheese, chopped parsley, and red pepper flakes to taste.
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