Best 5 Sriracha Marinara And Meatballs Recipes

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**Discover a Flavorful Fusion: Sriracha Marinara and Meatballs**

Indulge in a tantalizing culinary journey with our Sriracha Marinara and Meatballs recipe. This dish combines the bold flavors of Sriracha with the classic comfort of marinara sauce and tender meatballs. Savor the perfect balance of sweet, spicy, and savory in every bite. Our comprehensive guide includes step-by-step instructions for creating authentic Italian meatballs, a rich and flavorful Sriracha marinara sauce, and tips for assembling the perfect dish. Get ready to impress your family and friends with this unique and delicious meal.

**Recipes Included:**

1. **Sriracha Marinara Sauce:**
- A zesty twist on the classic marinara sauce, featuring Sriracha's signature spicy kick.

2. **Italian Meatballs:**
- Tender and juicy meatballs made with a blend of ground beef, pork, and seasonings.

3. **Sriracha Marinara and Meatballs:**
- A harmonious combination of Sriracha marinara sauce and meatballs, served over spaghetti or your favorite pasta.

4. **Sriracha Meatball Subs:**
- A delightful sandwich featuring Sriracha meatballs, melted cheese, and your favorite toppings on a toasted sub roll.

5. **Sriracha Meatball Pizza:**
- A creative spin on classic pizza, topped with Sriracha meatballs, Sriracha marinara sauce, and mozzarella cheese.

6. **Sriracha Meatball Soup:**
- A comforting and hearty soup made with Sriracha meatballs, vegetables, and a flavorful broth.

Embark on a culinary adventure with our Sriracha Marinara and Meatballs recipe. Its distinctive flavors and versatility will make it a staple in your kitchen. From classic spaghetti and meatballs to innovative dishes like Sriracha meatball subs and pizza, this recipe offers endless possibilities to satisfy your taste buds.

Let's cook with our recipes!

MEATBALLS WITH MARINARA



Meatballs with Marinara image

Provided by Anne Burrell

Categories     main-dish

Time 4h30m

Yield 18 to 20 meatballs

Number Of Ingredients 22

1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
Pinch crushed red pepper
Four 28-ounce cans Italian plum San Marzano tomatoes
Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 1/2 cup breadcrumbs
1 cup dill pickles, chopped
1/2 bunch fresh chives, chopped
Serving suggestion: fresh ricotta, grilled garlic bread

Steps:

  • For the marinara sauce: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and crushed red pepper and cook for another 2 to 3 minutes, stirring frequently.
  • Pulse to combine the tomatoes in a food processor. Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
  • Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
  • For the meatballs: Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
  • In a large bowl combine the meats, eggs, Parmigiano, parsley and breadcrumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add 1/2 cup water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
  • Preheat the oven to 500 degrees F.
  • Shape the meat into desired size. Some people like 'em big and some people like 'em small. I prefer meatballs slightly larger than a golf ball. Place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! Top with fresh ricotta cheese, garnish with chopped pickles and chives and serve with grilled garlic bread. YUM!

MEATBALLS WITH MARINARA SAUCE



Meatballs with Marinara Sauce image

Pack on the flavor with just a few ingredients! These meatballs hit the spot. -Mary Poninski, Whittington, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 servings.

Number Of Ingredients 4

1 package (22 ounces) frozen fully cooked angus beef meatballs
1-1/2 cups marinara sauce
1/3 cup chopped ripe olives
1/2 cup fresh basil leaves, torn

Steps:

  • Prepare meatballs according to package directions. , Meanwhile, in a saucepan, combine marinara and olives; heat through. Add meatballs and basil; heat through.

Nutrition Facts : Calories 93 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 301mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

HEALTHY SPINACH MEATBALLS WITH SPICY SRIRACHA MARINARA



Healthy Spinach Meatballs With Spicy Sriracha Marinara image

Found on the blog "One Couple's Kitchen." This is SPICY. So if you don't do well with heat, I would skip this one, or just leave out the sriracha. The meatballs are a healthy combo of turkey and pork with the added benefit of spinach. Feel free to use your own sauce, or use the marinara with normal spaghetti. I served over spaghetti squash to make it even healthier! Options are endless!

Provided by likethebird

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb ground pork
1 lb ground turkey
1 (16 ounce) bag frozen chopped spinach, thawed & squeezed dry (or 1 1/2 10 oz pkgs)
1/3 cup plain dried breadcrumbs
3 egg whites
3/4 teaspoon dried oregano (I used Italian seasoning, because I had that on hand)
course salt & pepper
nonstick cooking spray
2 teaspoons olive oil
1 small yellow onion, diced
3 -4 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
1/4 cup sriracha sauce (use less if you're less adventurous!)
1 (16 ounce) box whole wheat spaghetti
1/2 cup fresh parsley, chopped (optional)

Steps:

  • Heat broiler, with rack in top position.
  • Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 tsps salt & 1/2 tsp pepper in a large bowl.
  • With your hands, mix to combine. Roll into 1 - 1 1/2 inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil for 5 minutes. Turn meatballs and broil another 5 minutes, until golden brown.
  • In a large heavy pot, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 6 minutes.
  • Add tomatoes and Sriracha and bring to a simmer.
  • Add meatballs and simmer at least 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months).
  • In a large pot of boiling salted water, cook pasta according to package directions. Drain pasta, add to pot with meatballs and gently toss to coat.
  • Sprinkle with parsley and serve. Enjoy :).

Nutrition Facts : Calories 474.7, Fat 18.7, SaturatedFat 6, Cholesterol 80, Sodium 141.1, Carbohydrate 47.4, Fiber 1.9, Sugar 0.9, Protein 32.8

GIANT MEATBALLS AND MARINARA



Giant Meatballs and Marinara image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 22

Extra-virgin olive oil, for the baking sheet
1/4 cup chopped fresh Italian parsley
3 cloves garlic, smashed and peeled
1 medium carrot, cut into chunks
1 stalk celery, cut into chunks
1 small onion, cut into chunks
2 large eggs, beaten
1/4 cup milk
Kosher salt and freshly ground black pepper
1/2 cup fine dried breadcrumbs
1/2 cup grated Parmesan
1 pound ground beef
1 pound ground pork
1/4 cup extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
Two 28-ounce cans whole San Marzano tomatoes, crushed by hand
Kosher salt
1 cup grated Parmesan, plus more for serving
1/2 cup loosely packed fresh basil leaves, chopped

Steps:

  • For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
  • Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
  • For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.

RAO'S MEATBALLS WITH MARINARA SAUCE



Rao's Meatballs With Marinara Sauce image

This is one of the signature dishes at Rao's, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.

Provided by Adam Nagourney

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup extra-virgin olive oil
2 ounces salt pork, thinly sliced
3 tablespoons minced onion
2 garlic cloves, minced
2 28-ounce cans imported Italian crushed tomatoes
6 leaves fresh basil, torn into small pieces
Pinch of dried oregano
Salt and ground black pepper
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons finely chopped flat-leaf parsley
1 small garlic clove, minced
Salt and ground black pepper
2 cups fine dry bread crumbs
1 cup extra-virgin olive oil
1 clove garlic, lightly smashed

Steps:

  • Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
  • Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
  • Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 55 grams, Carbohydrate 50 grams, Fat 79 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 20 grams, Sodium 1472 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

  • Mise en place: Before you start cooking, gather and prep all your ingredients. This will help you stay organized and ensure you have everything you need.
  • Use fresh ingredients: Fresh, high-quality ingredients will make a big difference in the final dish. If possible, use organic or locally-sourced ingredients.
  • Don't be afraid to experiment: Feel free to adjust the recipe to suit your own taste. For example, if you like spicy food, you can add more Sriracha sauce.
  • Cook the meatballs thoroughly: Meatballs should be cooked to an internal temperature of 165°F (74°C). This will ensure that they are safe to eat and have a juicy, tender texture.
  • Make sure the marinara sauce is flavorful: The marinara sauce is a key component of this dish, so make sure it's packed with flavor. Use a variety of herbs and spices, and simmer the sauce for at least 30 minutes to allow the flavors to develop.

Conclusion:

This Sriracha marinara and meatballs recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and juicy, and the marinara sauce is flavorful and slightly spicy. Serve this dish with pasta, rice, or your favorite bread. Enjoy!

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