Best 4 Presto Meatballs And Marinara Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Preparing a delectable dinner doesn't have to be a time-consuming or complicated process. Enter the Presto Meatballs and Marinara, a culinary marvel that combines convenience and flavor effortlessly. This recipe features tender and juicy meatballs smothered in a rich and savory marinara sauce, all prepared in a single pot using your trusty Presto kitchen appliance. Get ready to tantalize your taste buds with this easy-to-follow recipe that yields a delightful meal, perfect for busy weeknights or hearty family gatherings.

Here are our top 4 tried and tested recipes!

MARINARA MEATBALLS RECIPE BY TASTY



Marinara Meatballs Recipe by Tasty image

Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese

Provided by Matthew Johnson

Categories     Appetizers

Yield 40 meatballs

Number Of Ingredients 28

1 lb ground beef
1 lb ground beef
1 lb ground pork
1 lb ground pork
1 cup panko breadcrumbs
1 cup panko breadcrumbs
½ cup onion
½ cup onion, finely minced
¼ cup fresh parsley
¼ cup fresh parsley, finely chopped
2 cloves garlic
2 cloves garlic, minced
2 eggs
2 eggs
kosher salt
kosher salt, to taste
pepper
pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups tomato sauce
grated parmesan cheese, to serve

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  • Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  • Bake meatballs for 15 minutes, until golden brown. Set aside.
  • Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
  • Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
  • Stir the mixture and bring to a simmer for 5 minutes.
  • Add the meatballs and coat them with the sauce.
  • Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
  • Enjoy!

Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram

PRESTO MARINARA SAUCE



Presto Marinara Sauce image

Provided by Food Network

Categories     main-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (28-ounce) can plum tomatoes, including liquid
3 tablespoons olive oil
1 onion, minced
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
6 basil leaves or 1/2 teaspoon dried basil, crumbled
Salt
1/2 teaspoon red pepper flakes, or to taste
1 pound linguini, cooked according to package directions
Freshly grated Locatelli pecorino Romano
Serving suggestions: Green salad and crusty bread.

Steps:

  • Transfer the tomatoes and liquid to a bowl and gently crush the tomatoes with your hands.
  • Heat the oil in a saucepan, set over moderate heat until hot. Add the onion and garlic and cook, stirring occasionally, for 5 minutes. Add the tomatoes and liquid, tomato sauce, basil, salt, and red pepper flakes, bring to a boil and simmer for 15 minutes.
  • Meanwhile, cook the pasta. Drain the pasta and transfer to a large bowl. Add sauce and toss to coat. Top with cheese. Serve with a green salad and crusty bread.
  • Variations: Mushroom Marinara Sauce: After onion and garlic have softened, add 1/2 pound fresh sliced mushrooms and cook, stirring occasionally, for 5 minutes. Continue with recipe as above.
  • Tuna Marinara Sauce: Add 1 can Italian tuna, packed in oil, including oil, after sauce has simmered 10 minutes, and cook for an additional 5 minutes.
  • Sausage Marinara Sauce: After onion and garlic have been softened, add 1/2 pound crumbled Italian (sweet or hot) sausage and cook, stirring, until no longer pink. Add tomatoes and continue with recipe as above.

PESTO MEATBALLS



Pesto Meatballs image

Oven baked easy no mess meatballs. Enjoy with pasta and sauce. Or on a roll topped with pesto, sauce and cheese.

Provided by Rita1652

Categories     Meat

Time 30m

Yield 24 meatballs, 12 serving(s)

Number Of Ingredients 5

3 lbs 80% lean ground beef (20% fat)
1/2 cup seasoned bread crumbs
2 eggs, lightly whisked
1/2 cup finely minced onion
1/2 cup pesto sauce (prepared or store bought or Pesto)

Steps:

  • Preheat oven to 425 degrees F.
  • Grease a cookie sheet with spray.
  • Mix all ingredients together by hand and form into oversized golf balls.
  • Bake for 10-15 minutes, until no longer pink in the middle.

Nutrition Facts : Calories 322, Fat 23.8, SaturatedFat 9, Cholesterol 111.6, Sodium 176.1, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 21.3

CHICKEN PESTO MEATBALLS



Chicken Pesto Meatballs image

These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. -Ally Billhorn, Wilton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

6 ounces uncooked whole grain spaghetti
1/4 cup dry bread crumbs
2 tablespoons prepared pesto
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 pound lean ground chicken
1-1/2 cups marinara sauce
1/4 cup water
Optional: Torn fresh basil and additional Parmesan cheese

Steps:

  • Cook spaghetti according to package directions; drain., In a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls., In a large skillet, brown meatballs over medium heat, turning occasionally. Add sauce and water; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, about 5 minutes. Serve with spaghetti. If desired, top with basil and additional cheese. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan over low heat, stirring gently; add water if necessary.

Nutrition Facts : Calories 422 calories, Fat 12g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 706mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your meatballs and marinara sauce.
  • Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
  • Brown the meatballs in a hot skillet before adding them to the marinara sauce. This will help to keep them moist and flavorful.
  • Simmer the marinara sauce for at least 30 minutes, or longer if you have time. This will allow the flavors to develop and meld together.
  • Serve the meatballs and marinara sauce over your favorite pasta, or with a side of crusty bread.

Conclusion:

This Presto meatball and marinara recipe is a quick and easy way to make a delicious and hearty meal. The meatballs are moist and flavorful, and the marinara sauce is rich and savory. This dish is perfect for a busy weeknight dinner or a casual get-together with friends.

Related Topics