Shop Recipe
BLACK TRUFFLE MARINARA (2 JARS)
$58.95Garlic Butter Meatballs & Pasta
Nothing beats a homemade meal of pasta and meatballs! We switched up the spaghetti-game and chose a unique pasta shape for this recipe, deciding upon the twisty Casarecce pasta for their sauce-sopping abilities.
The meatballs are a tasty combination of ground beef and Italian sausage, finished in a garlic-laden butter bath before being simmered in our Black Truffle Marinara/Pomodoro Sauce. Just a smidge of heat resonates with this marinara, balancing the meaty meatballs and rich noodles nicely. That element of black winter truffles elevates this dish into a new, elegant, version of pasta and meatballs. Yum!
Instructions:
- Place ground beef, ground sausage, oregano, basil, parmesan, bread crumbs, salt, and pepper in a large bowl. Using your hands, combine until well blended. Using a scoop or heaping tablespoon measure, portion the mix, and roll into meatballs. Refrigerate the raw meatballs until ready to use.
- Heat olive oil in a large, high-sided pan over medium-high heat. Once hot, add the meatballs to the pan, and sear on all sides until deeply browned, about 1-2 minutes per side (top, bottom, and sides).
- Add the butter and garlic to the pan, reduce heat to medium-low, and cook for 2-3 minutes, stirring frequently and coating the meatballs in the garlic butter. Add the marinara sauce and diced tomatoes to the pan, gently stir to combine with the meatballs, and bring to a low simmer.
- Cover and cook for 15 minutes, stirring occasionally, or until the meatballs are cooked through. Meanwhile fill a large pot 2/3-full with salted water and bring to a boil over high heat. Once boiling, add the pasta, and cook according to the instructions on the packaging.
- Divide pasta between plates or bowls and top with meatballs and sauce. Sprinkle the bowls with basil and parmesan before serving.