italian meatballs with spicy marinara



1 pound sausage

1 pound beef

1 white onion

2 tbsp chili flake

6 cloves of garlic

half a bunch of parsley

1/2 cup of bread crumbs

1/2 cup ricotta

1 egg

spicy marinara

large can tomatoes crushed

6 cloves garlic

1 small white onion, diced finely

fresh basil


black pepper

1 tbsp chilli flake

1 tsp sugar

2 cups of water

1/2 cup of white wine

1/2 cup of cream

1 tsp of sugar



first make the meatballs!

finely chop the onion, garlic, parsley in a food processor (it makes it way better to incorporate into the meatballs, therefore producing a more supple and juicy ball). put onion mixture into a large mixing bowl + add the ricotta, breadcrumbs, both ground meats, chili flakes, egg and combine well with your hands. roll the mixture into 2 inch balls and place on a lined baking sheet and set aside.

bake in the oven at 375 for 15mins, then turn and continue the bake for another 15mins. once cooked, remove from the oven and set aside. keep the oven on at 375.

now onto the marinara

dice the onions + garlic finely, and sauté over medium heat in a heavy bottomed, deep pan (i use a dutch oven) until softened. add the chilli flake to bloom in the onion / garlic oil. then add the can of tomatoes and gentry crush each one with your hand as you add it to the pan. season with salt + pepper.

add the white wine and then 2 cups of water + the sugar. lower heat and simmer for 25 mins. once the sauce has reduced a little, you can lower the heat a bit more, then add the cream. add another cup of water.

once the cream + extra water has been been added, gently drop the meatballs into the sauce and bake in the oven for another 25 mins.

cook some spaghetti (according to packet, minus 2 minutes as it will continue to cook in the sauce), drain.

pull marinara + meatballs out of the oven. serve over the spaghetti with a very generous shower of parmesan + flakey sea salt.