For the Marinara Sauce:
1 Large can of crushed tomatoes
1 Cup of yellow onion chopped (roughly half of a smaller onion or 1/4 of a larger one)
1 Tbsp of olive oil or canola oil
1/2 Tbsp of butter
2 Cloves of garlic minced
1 Tsp of Oregano
1/2 Tsp of dried parsley
1 Pinch of red pepper flakes
Melt butter in the bottom of a medium sauce pan under medium heat and add oil. Drop in onion and begin to sweat for 1-2 minutes. Add in minced garlic and stir frequently to ensure onions cook evenly. Now add the seasoning and stir for 15 seconds. This will help the aromatics of the dried seasoning. Add crushed tomatoes and lower to a simmer.
For the Meatballs:
16 Ounces ground sirloin
1/4 Cup panko
1/4 Cup breadcrumbs with Italian seasoning
1/3 Cup of chopped fresh basil
3 Garlic cloves minced
Pinch of kosher salt
Pinch of fresh ground black pepper
1 Large egg, slightly beaten
2 teaspoons of olive oil
1 Oz of Parmesan cheese
Combine seasonings, garlic and beef in a large bowl and mix using your hands. Add the egg and continue to mix the meat so the seasoning is spread evenly throughout. Shape the mixture into even balls roughly the size of a golf ball. Heat the olive oil in a large skillet over medium-high heat. Add meatballs, cook 5 minutes browning on all sides. Reduce heat to low and add marinara. If necessary, use some water from the pasta pot to add liquid. Cover and cook for 11 minutes (perfect time for cooking the pasta).
Serve over linguine and enjoy!
