Print Recipe

Tarbell's Mark's Sunday Meatballs



  1. Mix meats, eggs, bread crumbs, parsley, 1 clove garlic, ancho chili powder, 1 pinch black pepper, 1 tablespoon kosher salt, bacon and 2 onions in a large bowl; form into large meatballs.
  2. Heat 1 tablespoon olive oil in a heavy, deep pan over medium heat. When the oil is hot, add the meatballs; sear, then reduce heat and sauté them as you prepare the sauce.
  3. In a soup pot, sauté 1/2 onion in 2 tablespoons olive oil until transparent. Add 2 cloves garlic, mushrooms, 1 pinch black pepper, soy sauce, tomatoes, 1 pinch kosher salt, balsamic vinegar, water and oregano; mix to combine. Place seared meatballs in the sauce. Reduce heat; cook uncovered 1 1/2 hours or until the liquid has reduced by half.
  4. Remove the meatballs; set aside.
  5. Using a food processor or blender, puree the sauce in batches. Return sauce and meatballs to the pot.
  6. Serve over freshly cooked pasta.

Source: Chef Mark Tarbell - Tarbell's, Phoenix, Arizona


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.