Italian Night (aka My Favorite Night of the Week) 🍝✨
There’s just something about Italian night that makes the whole week feel right again. You know the vibe — the smell of garlic hitting the pan, a pot of sauce bubbling away on the stove, and everyone in the house magically showing up in the kitchen like “what’s for dinner?”
For me, it’s a guaranteed cozy night in. We dim the lights, pour a little wine (or a soda in a fancy glass, let’s be real), and dive into a plate of Italian Meatballs & Marinara — simple, saucy, and ridiculously good.
Let’s Talk Sauce 🍅
Okay, here’s where things get real. Not all tomato products are the same — and yes, I’m the person who gets oddly passionate about this. So let’s break it down:
👉 Tomato Purée = smooth, mild, fresh flavor. This is your go-to for marinara, pizza sauce, or anything where you want a silky base that tastes like it simmered for hours (even if it didn’t).
👉 Tomato Paste = bold, rich, and concentrated. This one’s for the deep, intense flavors — think Bolognese, soups, stews, or braised meats that feel like a hug from an Italian grandma.
Both are heroes in their own lane. But when it’s Italian night? I’m reaching for Contadina every time. The flavor is pure, clean, and it gives homemade sauce that nostalgic “Sunday dinner” taste — no weird aftertaste, no extra junk.
About the Meatballs 🍝
Let’s be honest — making homemade meatballs feels fancy but it’s really so easy. This version is half beef, half pork, which gives you that perfect balance of flavor and tenderness. Parmesan, breadcrumbs, milk, garlic… all the good stuff.
You mix everything up (I use my hands, because it’s therapeutic), roll them out, bake them, and then drop them right into that simmering marinara. The sauce thickens, the meatballs soak up all that tomatoey goodness, and suddenly your kitchen smells like a cozy little trattoria.
Why You’ll Love This Meal
- It’s low-effort comfort food — the oven does most of the work.
- Family-friendly — even picky eaters can’t resist saucy meatballs.
- Perfect for meal prep — leftovers taste even better the next day.
- And it’s just… Italian night. Enough said.
Fun Fact 🍅
Tomato paste was originally created as a way to preserve the summer tomato harvest for winter cooking — which means that little can in your pantry is basically culinary gold. (And yes, your Nonna would approve.)
When everything’s done, I like to serve mine over spaghetti or tucked into a crusty baguette for the best meatball sub of your life. Add some fresh basil, a sprinkle of Parmesan, and suddenly you’re living your best weeknight dinner dream.
Because truly… as long as it’s Contadina, you know it’s gonna be good. ❤️🍅
Italian Meatballs & Marinara:
Ingredients
Meatballs:
- ½ lb. ground beef
- ½ lb. ground pork
- 1/2 cup Italian flavored breadcrumbs
- 1/4 cup Parmesan cheese
- 2 tsp. dried parsley
- 1 clove garlic minced
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup milk
- 2 eggs beaten
Marinara Sauce
- 1/4 cup olive oil
- 1 yellow onion diced
- 6 cloves garlic minced
- 2 28- oz. cans Contadina Tomato Puree
- 2 tsp. Italian seasoning
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 Tbsp. brown sugar
- 1 tsp italian seasoning
- Salt and pepper to taste
Instructions
Meatballs
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine all the meatball ingredients until well blended. Use a 1 ½-inch scoop (or a spoon) to shape the mixture into balls. Arrange them on the prepared baking sheet and bake for about 20 minutes, turning them halfway through so they cook evenly.
- Once baked, transfer the meatballs into the marinara sauce to finish simmering.
Marinara Sauce
- Warm oil in a large saucepan over medium heat. Add the onion and cook until it softens and turns translucent, about 3–4 minutes. Stir in the garlic and cook for another minute, making sure it doesn’t burn. Add the rest of the ingredients and stir everything together.
- Lower the heat and let the sauce simmer gently for around 30 minutes.
