Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Ready In: minutes
Cuisine: American
Categories: Pasta Sauces
Yields or Serves: 10
Tags: Crushed Tomatoes, Eggs, Garlic, Garlic Powder, Gracious Vintage, Ground Chicken, Ground Turkey, Italian Seasoning, Ketchup, Kosher Salt, Large Batch Marinara With Meatballs, Marinara Sauce, Meatball Subs, Meatballs, Olive Oil, Onions, Parmesan Cheese, Pasta, Pasta Sauce, Pepper, Poultry, Red Pepper Flakes, Rolled Oats, Salt, Spaghetti, Tiny New York Kitchen, Tomatoes, Victoria Hart Glavin, Worcestershire Sauce, Zucchini Noodles
I like to make a large batch of meatballs and marinara to freeze for later and toss with spaghetti or zucchini noodles or turn into meatball subs. Add crushed red pepper for a little extra heat.
- 1 Tablespoon Olive Oil
- 1 Yellow Onion (Diced)
- 3 Garlic Cloves (Minced)
- 7 Cups Crushed Tomatoes
- 4 Teaspoons Italian Seasoning (Divided)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 1/2 Pounds Ground Chicken
- 1 1/2 Pounds Ground Turkey
- 1 1/2 Cups Rolled Oats
- 1/4 Cup Ketchup
- 2 Teaspoons Worcestershire Sauce
- 1/2 Teaspoon Garlic Powder
- 2 Large Eggs
- 1/4 Cup Grated Parmesan Cheese
- In large-size Dutch oven, heat olive oil on medium-high. Add onion and cook 5 minutes until translucent. Stir occasionally. Stir in garlic and cook 30 seconds. Add crushed tomatoes and 3 teaspoons Italian seasoning. Season with kosher salt and pepper. Bring to boil and cover with lid. Reduce heat to simmer.
- Add ground chicken, ground turkey, oats, ketchup, Worcestershire sauce, garlic powder, eggs, Parmesan, and remaining Italian seasoning to large-size bowl. Mix until combined. Roll meat mixture into 1 inch balls and add to the simmering sauce. Let meatballs cook in sauce 20 minutes until done. Let sauce and meatballs cool. Package in containers to refrigerate or freeze until needed.
- Serves 10
- Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
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