Meatball Marinara

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  • 1 cup fresh breadcrumbs
  • 1/3 cup water
  • 1 pound ground beef chuck
  • 1 large egg, lightly beaten
  • 1 clove garlic, minced
  • Salt and ground pepper
  • 1/2 teaspoon oregano


  • 3 cloves garlic, minced
  • 1 tablespoon oregano
  • 3 tablespoons olive oil
  • 3 tablespoons fresh basil
  • 1 teaspoon olive oil
  • 1 can (28 ounces) whole tomatoes, pureed
  • 1 can (15 ounces) diced tomatoes


  1. In a large bowl, toss bread crumbs with water. Add beef, egg, garlic, pepper, salt and oregano; mix just until combined. Gently form mixture into 12 meatballs.
  2. In a large Dutch oven or heavy pot, cook olive oil and garlic over medium heat, stirring often until fragrant, but not browned, about 2 mins. Stir in pureed and diced tomatoes with their juice. Add basil and oregano. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and add in meatballs, cover and cook until meatballs are cooked thoroughly, about 10-15 minutes. Meatballs will be more delicate when cooked in the sauce.

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