Large Batch Marinara With Meatballs

I like to make a large batch of meatballs and marinara to freeze for later and toss with spaghetti or zucchini noodles or turn into meatball subs. Add crushed red pepper for a little extra heat.

  • 1 Tablespoon Olive Oil
  • 1 Yellow Onion (Diced)
  • 3 Garlic Cloves (Minced)
  • 7 Cups Crushed Tomatoes
  • 4 Teaspoons Italian Seasoning (Divided)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 1/2 Pounds Ground Chicken
  • 1 1/2 Pounds Ground Turkey
  • 1 1/2 Cups Rolled Oats
  • 1/4 Cup Ketchup
  • 2 Teaspoons Worcestershire Sauce
  • 1/2 Teaspoon Garlic Powder
  • 2 Large Eggs
  • 1/4 Cup Grated Parmesan Cheese
  1. In large-size Dutch oven, heat olive oil on medium-high. Add onion and cook 5 minutes until translucent. Stir occasionally. Stir in garlic and cook 30 seconds. Add crushed tomatoes and 3 teaspoons Italian seasoning. Season with kosher salt and pepper. Bring to boil and cover with lid. Reduce heat to simmer.
  2. Add ground chicken, ground turkey, oats, ketchup, Worcestershire sauce, garlic powder, eggs, Parmesan, and remaining Italian seasoning to large-size bowl. Mix until combined. Roll meat mixture into 1 inch balls and add to the simmering sauce. Let meatballs cook in sauce 20 minutes until done. Let sauce and meatballs cool. Package in containers to refrigerate or freeze until needed.
  3. Serves 10
  4. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  5. “Work With What You Got!”
  6. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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