We all have recipes that we keep coming back to. They’re the ones we lean on for dinner parties or potlucks. The ones we make when we aren’t feeling ambitious, but still want impressive results. We make them over and over again and always get rave reviews. At OXO, we like to call them our back pocket recipes(Opens in a new window).
These recipes are too good not to share, and that’s what inspired us to start collecting them. So we’re getting back pocket recipes from our favorite chefs(Opens in a new window), influencers(Opens in a new window), cookbook authors(Opens in a new window) and OXOnians(Opens in a new window), so you too can have a back pocket recipe to rely on.
As partner of three culinary experiences within New York City’s The Evelyn Hotel(Opens in a new window), Chef Jonathan Benno knows great food as much as its ability to bring people together. The Leonelli Taberna cocktail bar and trattoria builds on rustic Italian dishes while Leonelli Focacceria e Pasticceria bakery compliments Roman- and New York-inspired treats. Benno, his namesake restaurant, also finds the sweet spot of Northern Italy and Southern France with mediterranean dishes.
These delicious options are enough to make our mouths water, which is why we’re excited for him to share his Leonelli’s meatballs in marinara recipe.
Chef Benno says he likes to keep it in his back pocket because kids and grown-ups love meatballs. They are super easy to make and they are a huge crowd pleaser.
Meatballs and Marinara Sauce
At Leonelli, they finish the meatballs with ground Parmigiano and chopped parsley. If there is extra sauce, freeze it and use for another time. It will have the nice meaty flavor.
One more thing you’ll find in Leonelli kitchens: POP Containers(Opens in a new window).
Chef Benno loves the POP Containers for his spices. Since they're clear, it makes it easier to order more and they stack perfectly.