Boulettes in Homemade Marinara


  • The meatballs
  • 1 lb extra lean ground beef
  • 3 mild Italian pork sausages, casings removed
  • 1 large shallot, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp Italian seasoning
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • 2 tsp red pepper flakes
  • 1/3 cup feta cheese, crumbled
  • 1 egg
  • 1/4 cup bread crumbs, (or more if meat too sticky)
  • Salt and pepper
  • The marinara sauce
  • 1 petit small onion, chopped
  • 2 gousses cloves garlic, minced
  • 1 stalks of celery, chopped
  • 1 carrot, peeled and chopped
  • 1/4 cup olive oil
  • 1 oz can of San Remo (or good quality) Italian peeled tomatoes
  • 1 tbsp Italian seasoning, haché
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • Salt and pepper



Recipe Author


  1. In a large Dutch oven, heat olive oil, onion, garlic, celery and carrots over medium heat until they start to soften, about 5 minutes. Add canned tomatoes to pot and gently break apart with a wooden spoon. Add Italian seasoning, parsley, oregano, salt and pepper. Reduce heat to low and allow to simmer while making meatballs.
  2. Meanwhile, combine ground beef, pork, shallot, garlic, Italian seasoning, oregano, parsley, red pepper flakes, feta, eggs, bread crumbs, and salt and pepper in a large bowl. Using your hands, mix ingredients until combined, being careful not to over mix. Shape meat into 2-inch balls. Arrange on a parchment lined cookie sheet and bake in a 400 degree oven until golden brown, approximately 10 minutes.
  3. Once cooked, gently place meatballs in your pot of simmering marinara. Cook for 2-3 hours, stirring occasionally. The longer these meatballs simmer, the more tender they get!
  4. Garnish with pesto and freshly ground Parmesan.

Recipe notes