Rebel Recipes: Enjoy Oven-Roasted Meatballs and Watch the Rebs Beat Georgia Southern

OXFORD, Miss. — With another primetime game this week, we have a favorite recipe for a delicious, savory appetizer or meal. Cook and serve before the game so you can (hopefully) relax and watch!

Ina Garten’s Oven-Roasted Meatballs

Ingredients

-1 lb ground chuck
-1 c seasoned Italian breadcrumbs
-2 crushed garlic cloves
-1/2 cup good quality shaved parmesan (from the deli section)
-1 tbsp dried parsley leaves
-1 beaten egg
-1/2 c dry red wine (Chianti or Merlot—doesn’t need to be expensive.)
-1/8 c olive oil
-1 tsp salt
-1/4 tsp black pepper
-28 oz jar of your favorite marinara sauce (I like Mid’s or Botticelli.)

Directions

1) Preheat oven to 400°.
2) Mix all ingredients (besides marinara) together with your hands until well combined, but do not overwork.
3) Roll into balls approximately 2” in diameter (about the size of a golf or ping pong ball).
4) Place on a baking sheet lined with foil and greased.
5)Bake 25-30 minutes until browned.
6) Gently stir the cooked meatballs into heated marinara sauce.

Serve with crusty bread, garlic bread, or over pasta. Makes around 20 balls.

Emily Holly

Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.