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Italian Meatballs in Marinara

I made these Italian meatballs in marinara the other night, using Sir Mitchell Bird’s recipe.

I used a crockpot, set to low, adding a jar of marinara sauce and a can of tomato sauce. In a big bowl, I mixed a pound each of hamburger and Italian sausage together, (really squished up good) then added a cup of Italian bread crumbs and a half a cup of Kraft Parmesan cheese, then squish it all up good again. USE GLOVES!

Some sausage may be 12 oz, but still add a pound of burger. Roll them into ping pong to golf ball size and drop them into the sauce. Makes about 20-24. Walk away for 4 hours, then get a spoon and carefully drain grease puddles from top. Stir gently and let them cook 2 more hours and repeat, de-greasing and stir. You probably can’t help yourself, so eat one now, them let them cook for another hour or 2 and enjoy.

The sauce darkens from an orange tint to a brownish tint as they get done. BTW, I fixed a batch Monday, used the stuff pictured, and Michelle told me the were best ever. The sauce from this batch came from Aldi’s: it’s a basic basil sauce.

I added fresh chopped basil and spicy oregano to the balls and sauce. Served with a side of fettuccine and mushrooms.

Recipe: Fettuccine and Mushrooms

  • 1 small box fresh mushrooms
  • 1 small package fettuccine noodles
  • 1 fresh scallion, chopped finely
  • 5 tbsp olive oil
  • 1/2 stick butter
  • Salt
  • Pepper
  • 1/4 tsp red pepper flakes
  • Handful of half chopped fresh spicy oregano
  • 1/2 finely chopped rosemary leaves
Kenny Ellis
the authorKenny Ellis

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