We’re making dinnertime quick and easy with this classic meal. Our simple meatball recipe comes together in a flash thanks to meatloaf mix (a blend of pork and beef), which is convenient and flavorful. Garlic and parmesan cheese add depth of flavor to the meatballs, while egg and panko breadcrumbs act as binders to hold all that deliciousness together. The meatballs are first broiled to boost flavor compounds, then simmered in tangy marinara sauce, and finished served atop perfect al dente pasta. We call for jarred marinara, but if you have the time you can make your own (go for it!). Served with toasty garlic bread, this meal is hearty, delicious, and quick to put together!
Note: do not add water to reservoir before broil
My Cook: Meatballs with Marinara and Garlic Bread
- 1 pound meatloaf mix, or equal parts ground pork and ground beef
- ¼ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 1 large egg, beaten
- 4 garlic cloves, minced and divided
- 2 tsp salt, divided
- 1 (24 oz) jar marinara sauce
- 8 oz fusilli pasta
- 2 tbsp olive oil
- ½ cup fresh basil for serving
- 9-inch long piece of baguette cut in half lengthwise
Combine meatloaf mixture, panko, parmesan cheese, egg, half the garlic, and 1 tsp salt in a large bowl, kneading gently until incorporated.
Form mixture into 2 dozen 1-inch meatballs. Divide the meatballs between 2 Suvie pans.
Insert the Suvie pans into the upper left and upper right zones of your Suvie.
Do not add water to reservoir before broil
Set to broil for 10 minutes, or until browned. Remove pans from Suvie.
Pour half the marinara evenly over one pan of meatballs, and the remaining marinara over the meatballs in the other pan.
Cover meatballs with foil, insert into the upper left and upper right zones of your Suvie. Place fusilli pasta and 1 tsp salt in starch pan. Enter the Slow Cook settings and cook.
Slow Cook Settings
Protein: LOW 4 hours
Starch: 11 minutes
When the meatballs are finished cooking, remove both pans from your Suvie.
Mix remaining garlic and oil together with a pinch of salt. Spread garlic mixture over the cut sides of bread.
Place bread in a Suvie pan, cut side up, and broil for 4-6 minutes, or until toasty and brown.
Remove bread from Suvie and cut into 4 pieces. Tear basil into pieces. Divide pasta evenly between 4 plates, top with meatballs and sauce, garnish with basil, and serve garlic bread on the side.
For this dish, you’ll need a bold, preferably Italian, red wine with enough acidity to complement the tomato-based sauce and robust enough to handle the savory meatballs. We recommend either a good quality bottle of either Barbara or Sangiovese.