‘Trisha’s Southern Kitchen’: Trisha Yearwood’s Giant Meatballs in Marinara are ‘Perfetto!’

Trisha’s Southern Kitchen star Trisha Yearwood admits when it comes to Italian food she “leaves it to the professionals” and concentrates on sharing her favorite down-home recipes. In her newest book Trisha’s Kitchen: Easy Comfort Food for Friends and Family, Yearwood spoke of her love for certain Italian dishes. Alongside a neighbor who has become a good friend, Yearwood created her recipe for Giant Meatballs in Marinara, a dish that is satisfying enough to stand along without pasta. The country superstar calls this recipe “Perfetto!”

Trisha Yearwood leaned toward a local expert and friend to learn how to cook Italian food

Yearwood relied on a local expert and friend, her neighbor Kathy, to assist her in her training to learn how to cook Italian food. While she can admit expertise in cooking country food favorites, Yearwood wanted to learn from someone who grew up in an Italian home to teach her the proper way to create these classic dishes.

Said the singer of Kathy, “I love her spirit, her sense of humor, and her strong sense of family. When she, her husband Matt, and mom Stephania come to my house for dinner, I never cook Italian food. I leave it to the professionals!”

However, Yearwood convinced her pal to be on her Food Network show and together they made their favorite Italian dishes.

Yearwood explained, “These meatballs were a hit.”

She elaborated, “If Kat loves them they’re ‘perfetto!’ These giant meatballs make an impressive presentation, but you can make regular-sized meatballs if you prefer.”

Giant meatballs are a hot food trend

Giant meatballs are a hot food trend and are made to be shared.

These large-sized sides become the main course when served in a dish filled with tomato sauce, topped with grated cheese and basil.

Other trendy internet versions include spaghetti-filled meatballs and versions filled with creamy ricotta cheese.

However, while many Italian cooks fry smaller versions of this meaty delight, larger-sized versions of meatballs are generally baked in the oven.

How to make Trisha Yearwood’s Giant Meatballs in Marinara

In order to make Trisha Yearwood’s Giant Meatballs in Marinara, you will need the following ingredients.

For the meatballs: olive oil, parsley, garlic, carrot, celery, onion, eggs, milk, salt, and pepper.

Also needed are breadcrumbs, Parmesan cheese, ground beef, and pork.

The method to create these large meatballs is the same as one would use to make a smaller version.

The size is equal to not only the number of people you’re cooking for, but if you’d like the meatballs to be the main course. One very large meatball or two handmade a bit smaller works for an appetizer or a main dish.

Bake in the oven until the meatball is cooked all the way through.

For the marinara sauce, Trisha uses olive oil, onion, garlic, red pepper flakes, oregano, whole tomatoes, salt, Parmesan cheese, salt, and basil.

The sauce is then used as a topping for the meatball.

To serve, ladle the large meatball into a dish and surround it with the zesty marinara sauce. Serve with plenty of crusty bread for dipping.

The complete recipe for Trisha Yearwood’s Giant Meatballs in Marinara can be found on the Food Network website.

Trisha’s Southern Kitchen airs Saturdays at noon on the Food Network.