# Homestead Meatballs Marinara

This recipe provides a method for making and canning meatballs in marinara sauce, perfect for quick homestead meals.

- Total time: 180 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 medium onion
- 5 garlic cloves
- 1 quart tomato sauce
- dry ingredients
- 1 pound ground venison
- 1 pound ground farm raised pork
- bread crumbs
- dry ingredients
- 2 eggs
- milk
- white vinegar

## Instructions

1. Saute one medium onion.
2. Grate five or six cloves of garlic into the onion and cook for about a minute more.
3. Add 1 quart of tomato sauce and dry ingredients to the onion and garlic mixture.
4. Bring the sauce to a simmer and let it simmer for 10 to 15 minutes to allow flavors to marry and sauce to thicken.
5. Mix 1 pound of ground venison (or beef) and 1 pound of ground farm raised pork by hand until well combined.
6. Add bread crumbs and other dry ingredients to the meat mixture.
7. Add two eggs and milk to the meat mixture, mixing by hand until well combined, but do not over mix.
8. Let the meatball mixture rest for five minutes.
9. Form meatballs using about 2 tablespoons worth of meat, making them slightly smaller than a ping pong ball.
10. Place meatballs on a Parchment paper lined baking sheet.
11. Bake meatballs in a preheated oven at 400 degrees Fahrenheit for about 15 minutes.
12. Ladle an inch or two of sauce into a wide mouth quart jar.
13. Add seven or eight meatballs to the jar.
14. Top off the jar with sauce to a 1 inch headspace.
15. Gently debubble the jar to ensure sauce is evenly spread.
16. Add more sauce to achieve a generous 1 inch headspace.
17. Clean the rims of the jars with white vinegar.
18. Put on flats and rings fingertip tight.
19. Pressure can for 90 minutes (for quarts) or 75 minutes (for pints) at the appropriate pressure for your elevation.

## Equipment

- Parchment paper lined baking sheet
- wide mouth quart jar
- flats
- rings
- pressure canner

## Tips

- Do not over mix the meatball mixture.
- Let the meatball mixture rest for five minutes to allow bread crumbs to soften.
- Debubble gently when filling jars as meatballs are not fully cooked.
- Clean jar rims with white vinegar before sealing.
- Adjust canning pressure for your elevation.

## Source

- Original video: https://www.tiktok.com/t/ZP8gy6DYB/
- Recipe page: https://www.cliprecipe.com/recipe/cbf005fe-918a-4905-89e4-fc9039fb8c6e
- Extracted: 2026-04-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt