Meatballs with Wild Mushroom Marinara

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  • Meatball ingredients:
  • 2 white bread slices, crust off and cubed
  • 1 lb. ground beef, 85/15
  • ½ lb. each of lean ground pork and ground veal
  • ½ c. whole milk
  • 1 Tbsp. crushed garlic
  • 2 whole eggs
  • 4 Tbsp. fresh herbs: parsley, oregano, thyme
  • ½ c. grated parmesan
  • ¼ yellow onion, grated fine on cheese grater
  • 2 tsp. salt
  • 1 tsp. pepper
  • ¼ c. dried bread crumbs
  • Additional Ingredients:
  • Extra virgin olive oil
  • 2 jar (25 oz. each) Mezzetta Napa Valley Homemade Wild Mushroom


Combine bread cubes and milk in bowl, mashing until a smooth paste.  Let sit for 5 minutes. 

Mix all meatball ingredients together in a large bowl with a fork (not hands) until just combined.  Do not overwork. 

Lightly form 1 heaping tablespoon of meat into a ball being careful not to compact the meat.  Place the meatballs in fridge to chill for 20 minutes.  

In a large skillet on medium high heat, drizzle a few tablespoons olive oil to coat the bottom.  When pan is hot, add meatballs and brown all sides in batches.  Remove from pan and place into a pot of warmed pasta sauce.  Gently simmer meatballs in pasta sauce for approximately 45 minutes or until meatballs are cooked through.  Remove meatballs and place on a platter.

Continue to simmer the sauce and reduce the sauce for approximately 10 minutes.  Spoon the sauce over the meatballs and garnish with chopped parsley and grated cheese.

Serve on a meatball sub, over pasta, or as an appetizer as is.