Comments on: The Best Meatballs and My Three Day Marinara Sauce https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/ Easy and delicious recipes for the foodie in you! Noble Pig is your go-to website for simple, tasty dishes that highlight the flavors you love. Tue, 20 Feb 2024 15:26:42 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Debbie D. https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/#comment-641216 Tue, 25 Jul 2017 00:54:12 +0000 http://localhost/www.noblepig.com/2009/10/the-best-meatballs-and-my-three-day-marinara-sauce.html#comment-641216 Thank you for sharing your sauce and meatball recipes!

I made two batches of the meatballs. One batch using a combination of ground veal and pork.
meats, and the other using only the ground chuck as directed in your recipe. Both were delicious. I had to make two batches because I have “zealots” in my family that don’t “red meat”.

I’m looking forward to ordering some wine soon!

Blessings!

Debbie

]]> By: Susan Swift https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/#comment-628680 Sun, 10 Apr 2016 21:43:37 +0000 http://localhost/www.noblepig.com/2009/10/the-best-meatballs-and-my-three-day-marinara-sauce.html#comment-628680 I’m wondering how much beef broth I should have left after cooking the meatballs. Most of mine evaporated. I probably had a quarter cup of broth. Should I add extra broth to the marinara? The sauce isn’t done yet but the meatballs taste amazing!!!

]]> By: Gigi . https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/#comment-627850 Thu, 24 Mar 2016 21:13:49 +0000 http://localhost/www.noblepig.com/2009/10/the-best-meatballs-and-my-three-day-marinara-sauce.html#comment-627850 Also, forgot to say that I often add dried fennel seed to the beef when making Italian food. It makes it seem more like Italian sausage.

]]> By: Gigi . https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/#comment-627848 Thu, 24 Mar 2016 21:08:30 +0000 http://localhost/www.noblepig.com/2009/10/the-best-meatballs-and-my-three-day-marinara-sauce.html#comment-627848 My family has onion allergies. I usually up the garlic instead. Any suggestions as to how much I should increase it for 3 onions?

]]> By: marcia Martin https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/#comment-627752 Tue, 22 Mar 2016 00:22:18 +0000 http://localhost/www.noblepig.com/2009/10/the-best-meatballs-and-my-three-day-marinara-sauce.html#comment-627752 I just made this recipe with some homemade pasta. It is incredible, two thumbs up!

]]> By: Andi https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/#comment-612340 Sun, 20 Sep 2015 00:10:31 +0000 http://localhost/www.noblepig.com/2009/10/the-best-meatballs-and-my-three-day-marinara-sauce.html#comment-612340 Oh, but adding beef broth to the meatball baking sheet is awesome! That’s exactly what my own technique needed. Thanks.

]]> By: Cathy https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/#comment-575702 Fri, 02 Jan 2015 04:54:38 +0000 http://localhost/www.noblepig.com/2009/10/the-best-meatballs-and-my-three-day-marinara-sauce.html#comment-575702 In reply to Michele OConnell.

I don’t see a problem. Turkey just has less fat so you lose the mouthfeel factor of having that bit of fat in the food. Not sure if they will be dry or not.

]]> By: Michele OConnell https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/#comment-575700 Fri, 02 Jan 2015 04:45:18 +0000 http://localhost/www.noblepig.com/2009/10/the-best-meatballs-and-my-three-day-marinara-sauce.html#comment-575700 Was wondering if you ever used ground turkey in your meatballs? Our daughter does not eat beef or pork so I usually make meatballs with ground turkey. Any suggestions using ground turkey would be greatly appreciated. This all sounds wonderful.
Thanks so much.

]]> By: Cathy https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/#comment-321503 Sat, 12 Oct 2013 15:26:01 +0000 http://localhost/www.noblepig.com/2009/10/the-best-meatballs-and-my-three-day-marinara-sauce.html#comment-321503 In reply to Vincent McCormack.

Sounds like some great additions, hope they turn out well!

]]> By: Vincent McCormack https://noblepig.com/the-best-meatballs-and-my-three-day-marinara-sauce/#comment-321216 Sat, 12 Oct 2013 04:41:03 +0000 http://localhost/www.noblepig.com/2009/10/the-best-meatballs-and-my-three-day-marinara-sauce.html#comment-321216 Hi Cathy. I’m 60 and my Dad’s sauce was the talk of the town. I’m sorry I didn’t pay more attention when I was younger before he passed. His was a 12 hour sauce, but it always tasted better the next few days after refrigeration. Your ingredients look very close to what I remember him using. I have 2 questions for you if you don’t mind. He deep fried the meatballs, I’ll bake according to yours and use the juice. I’d like to 50/50 the beef with pork, any issues? And on the second day, Would you have an issue with frying or “pincage” the tomato paste in a few cloves of additional garlic and another half chopped onion before adding to the heated sauce? I’m a deep south Louisiana boy and always double the garlic and onion, haha. I think you’ve got the perfect Marinara here. Thanks for posting.

]]>