Skillet Meatballs and Marinara

Ingredients:

MEATBALLS

• 2 lb. ground sirloin (90/10 beef)

• 1 1/4 cup Italian breadcrumbs

• 2 large egg

• 1 yellow onion, finely diced

• 2 teaspoon thyme

• 1/2 cup grated parmasean (optional)

• 1/2 cup ketchup (optional)

MARINARA

• 1 Tbsp extra virgin olive oil

• 1/2 yellow onion, diced

• 2 cloves garlic

• 1 28oz. can crushed tomatoes

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• 1/2 tsp salt

• Freshly cracked black pepper

• 1 tsp brown sugar

• 1 Tbsp tomato paste

PASTA

• 12 oz. pasta or zucchini noodle (any shape)

Directions

1. To make the meatballs add all ingredient except beef into a bowl and combine with a fork. Add beef to bowl next. Using your hands, mix until combined. Form the mixture into about 24 ping pong ball sized balls.

2. Heat a large skillet over medium flame. Add the olive oil and tilt the skillet to coat. Add the meatballs and cook until browned on the outside (a couple minutes on each side). Work in two batches if needed to give the meatballs room to move around. Once the meatballs are browned, remove them from the skillet to a clean plate.
   *If you want bigger meatballs, try baking them at 400 degrees for 16-20 minutes

3. Add diced onion to the skillet, along with two cloves of minced garlic. Sauté in the leftover oil and fat from the meatballs until soft and transparent. Once soft, add the crushed tomatoes, oregano, basil, salt, pepper, brown sugar, and tomato paste. Stir until the tomato paste mixes into the crushed tomatoes.

4. Add the meatballs back to the skillet and gently stir to coat them in sauce. Place a lid on the skillet and let the meatballs simmer in the sauce for 15 minutes. Cook the pasta while the meatballs simmer.

5. Drain the pasta and serve each bowl with pasta, meatballs, and a scoop of sauce!

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Recipe courtesy of https://www.budgetbytes.com/