Meat Pillows

Meatballs made with the gnocchi method, simmered in a balsamic marinara sauce.

• Category: Other
• Servings: 6
• Prep time: 15 min
• Cook time: 50 min

Ingredients

• 2 tbsp light olive oil
• 1 medium onion, finely diced
• 2 (26-ounce) jars marinara sauce
• 1/4 cup balsamic vinegar
• 1/3 cup low-sodium soy sauce
• 1 large egg
• 2 tbsp almond milk or soy milk
• 1 slice sandwich bread, crumbled
• 2 lb ground beef
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp pepper

Instructions

1. Make the sauce (5 min): In a large stockpot, heat the olive oil over medium-high heat. Add the onion and sauté until softened, 4 to 5 minutes. Add the marinara sauce, balsamic vinegar, and soy sauce and bring to a simmer.
2. Make the meat mixture: In a large bowl, whisk together the egg and milk. Sprinkle in the bread and mash until fully broken up. Add the ground beef, salt, garlic powder, onion powder, oregano, and pepper. Mix until just incorporated.
3. Shape the pillows: Place two long sheets of plastic wrap on the counter. Divide the meat mixture in half and place each half in a log in the center of a sheet. Fold both sides of the plastic around the meat to form a long log, like sushi, then twist the ends like a salami. Squeeze to press the mixture together. Open the plastic and slice each log into roughly 15 pillows, about 30 total.
4. Simmer (45 min): Gently lower the pillows into the sauce and stir very gently to submerge them without breaking them. Shake the pot carefully every 5 to 10 minutes until everything is submerged. Cover and simmer over medium-low heat for 40 to 50 minutes. Let cool completely, then store covered in the fridge.

Notes

Chop the onions for the meat pillows all at once to save a step later. For standard meatballs instead, roll the mixture into about 30 balls rather than using the gnocchi method.