Wrap Yourself in Meatballs and Marinara

I don’t think I’m alone when I say this: I am so ready for spring. But I’ve decided to make the most of these final gray days of winter by squeezing in as many cozy comfort meals as I can. At the top of my list? Meatballs in tomato sauce—one of my favorite foods of all time. Meatballs are not, however, my favorite food to make. They require more time than I have on most weeknights plus a lot of ingredients (my favorite recipe uses beef, pork, AND turkey). Luckily, I’ve come up with a shortcut recipe that’s just as good, only much quicker.

Like most shortcut meatball recipes, this one relies on hot Italian sausage for its bold, savory seasoning blend. (I prefer a sausage with lots of fennel for an herbaceous kick, but pick whatever you like best.) Sausage meat alone doesn’t make a meatball. If you ask me, the key to a perfect meatball lies in the nonmeat ingredients—specifically the eggs and breadcrumbs, which contribute to a softer, slightly bouncy bite. For these weeknight-friendly meatballs, I mix Italian sausage meat with eggs, breadcrumbs, a handful of chopped parsley, and a splash of water. It may feel strange to pour plain water into the meatball mixture, but it helps to hydrate the breadcrumbs and ultimately makes for a lighter, less dense texture.

Next the meat is formed into balls and browned in batches. At this point, a can of whole peeled tomatoes is poured in and left to simmer until reduced by half. During this time, the meatballs finish cooking, lending their fat and flavor to the tomatoes, which creates a surprisingly flavorful sauce—no garlic or onion necessary.

How you serve these meatballs is up to you—toss them with pasta or tuck them inside a crisp roll with some melted mozzarella for a quick and delicious sandwich. My favorite way to enjoy these meatballs, though, might just be on top of a bed of creamy polenta, which makes for an extra-cozy meal. Polenta is one of those foods that I retire around the same time I pack away my winter sweaters. So even though I’m dreaming of sunnier climes, I’ll be relishing the last few bowls of the season—all the better if they’re smothered in meatballs and marinara.

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Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.