Boursin Meatballs with San Marzano Marinara

Ingredients

• 1 lb ground beef, 80/20 or 85/15
• 1 lb mild Italian sausage, casings removed
• 5 1/4 oz garlic and herb Boursin (one package)
• 2 tbsp sour cream
• 1/4 cup fresh parsley, finely chopped, plus more for garnish
• 4 garlic cloves, microplaned (4 to 6)
• 1 tbsp dried Italian herb blend
• 1 tbsp all-purpose seasoning
• 1 tbsp steak and burger rub
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp MSG, optional
• 3/4 cup grated Parmesan, plus more for serving
• 2 large eggs
• 3/4 cup Italian breadcrumbs
• olive oil, for searing
• 3 tbsp good olive oil, for the marinara
• 1 tbsp dried Italian herb blend, for the marinara
• 1 tsp crushed red pepper flakes (1 to 2 tsp)
• 1/4 cup tomato paste
• 2 tbsp garlic, minced or grated, for the marinara
• 1/4 cup dry red wine, optional
• 28 oz crushed San Marzano tomatoes (one can)
• 1/2 cup water
• 1 Parmesan rind, optional
• sugar, pinch
• kosher salt and black pepper, for the marinara

Instructions

1. 1

   In a large bowl, mix the ground beef and Italian sausage together with your hands.

2. 2

   Add the Boursin, sour cream, parsley, grated garlic, dried herbs and all the seasonings, and mix well.

3. 3

   Add the Parmesan, eggs and breadcrumbs and mix gently, just until everything holds together.

4. 4

   Lightly oil a 1/3 cup measure and your hands. Scoop the mixture into even portions, about 16, and roll into balls. Set them on a lined sheet pan and chill for about 30 minutes so they hold their shape.

   30 min
5. 5

   For the marinara, heat the olive oil in a large deep skillet over medium heat. Add the dried herbs and red pepper flakes and let them toast for about 30 seconds.

6. 6

   Stir in the tomato paste and garlic and cook, stirring, 2 to 3 minutes until the paste darkens.

   3 min
7. 7

   If using wine, pour it in and let it reduce by about half.

8. 8

   Add the crushed tomatoes, water and Parmesan rind if using. Season with salt, pepper and a pinch of sugar. Simmer gently, stirring now and then, for 20 to 30 minutes.

   25 min
9. 9

   Meanwhile, heat a thin layer of olive oil in another skillet over medium-high heat. Sear the meatballs in batches, turning, until golden brown on all sides, 6 to 8 minutes per batch.

   7 min
10. 10

    Move the seared meatballs into the marinara, cover, and simmer on low for 20 to 25 minutes, until cooked through (160°F in the center).

    25 min
11. 11

    Remove the Parmesan rind. Serve the meatballs with plenty of marinara, a shower of grated Parmesan and chopped parsley, over pasta or in a sub roll.