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PREP 40 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

Meatballs
  • 500 g Beef & Pork Blended Mince
  • 1 tbsp Garlic Powder
  • 2 tbsps Onion Granules
  • 1 tbsp French Mustard
  • 1 tbsp Fresh Parsley (Finely Chopped)
  • Salt & Pepper (to taste)
  • 75 ml Olive Oil
Marinara Sauce
  • 800 g Good Quality Italian Chopped Tomatoes
  • 1 Medium Brown Onion (Finely Diced)
  • 3 Cloves of Garlic (Finely Sliced)
  • 2 tbsps Sugar
  • 2 tbsps Fresh/Dried Oregano (Finely Chopped)
  • 2 tbsps Fresh/Dried Parsley
  • 2 tbsps Fresh/Dried Basil
  • 1 Bay Leaf
Cheese Topping
  • Grated Grana Padano
  • Buffalo Mozzarella
Meatball Marinara

Meatball Marinara

  1. In a mixing bowl, take all the meatball ingredients and mix together gently until all are incorporated. Try not to over work the mince as this will cause them to break up.
  2. Divide the mixture into equal sized balls, cling film over and refrigerate for a minimum of 1 hour.
  3. In a deep frying pan, on a medium high heat add a nice glug of olive oil and heat until lightly smoking.
  4. Add the meatballs to the pan to seal them and evenly colour the meatballs to a nice light golden brown. This will take between 5-8 minutes. You are not looking to cook them through only to seal and colour the meatballs.
  5. Remove the meatballs from the pan and set to one side but leave all the oils and juices in the pan.
  6. Add the onions and half the sugar mixing thoroughly to the same pan and cook for 6-8 minutes or until lightly caramelised.
  7. Add the garlic and cook for another 2-3 minutes stirring regularly.
  8. Add the tomatoes and the bay leaf and bring to the boil.
  9. Reduce the heat to a medium low temperature and mix in the remaining sugar until dissolved.
  10. Add the herbs and mix fully.
  11. Season with salt and pepper to taste.
  12. Add the meatballs back into the pan and let them cook for 30 minutes. Ensure the sauce isn't simmering too hard or it could risk breaking the meatballs up. Turn the meatballs half way through so the bottom that is immersed at the start, ends up above the sauce level.
  13. Check seasoning and acidity level and adjust with seasoning and sugar if needed.
  14. Cook off your favourite type of pasta to go with your meatballs.
  15. Serve with grated parmesan and buffalo mozzarella.
Meatball Marinara

Meatball Marinara

PREP 40 minutes
TOTAL 1 hour
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

Meatballs
  • 500 g Beef & Pork Blended Mince
  • 1 tbsp Garlic Powder
  • 2 tbsps Onion Granules
  • 1 tbsp French Mustard
  • 1 tbsp Fresh Parsley (Finely Chopped)
  • Salt & Pepper (to taste)
  • 75 ml Olive Oil
Marinara Sauce
  • 800 g Good Quality Italian Chopped Tomatoes
  • 1 Medium Brown Onion (Finely Diced)
  • 3 Cloves of Garlic (Finely Sliced)
  • 2 tbsps Sugar
  • 2 tbsps Fresh/Dried Oregano (Finely Chopped)
  • 2 tbsps Fresh/Dried Parsley
  • 2 tbsps Fresh/Dried Basil
  • 1 Bay Leaf
Cheese Topping
  • Grated Grana Padano
  • Buffalo Mozzarella
  1. In a mixing bowl, take all the meatball ingredients and mix together gently until all are incorporated. Try not to over work the mince as this will cause them to break up.
  2. Divide the mixture into equal sized balls, cling film over and refrigerate for a minimum of 1 hour.
  3. In a deep frying pan, on a medium high heat add a nice glug of olive oil and heat until lightly smoking.
  4. Add the meatballs to the pan to seal them and evenly colour the meatballs to a nice light golden brown. This will take between 5-8 minutes. You are not looking to cook them through only to seal and colour the meatballs.
  5. Remove the meatballs from the pan and set to one side but leave all the oils and juices in the pan.
  6. Add the onions and half the sugar mixing thoroughly to the same pan and cook for 6-8 minutes or until lightly caramelised.
  7. Add the garlic and cook for another 2-3 minutes stirring regularly.
  8. Add the tomatoes and the bay leaf and bring to the boil.
  9. Reduce the heat to a medium low temperature and mix in the remaining sugar until dissolved.
  10. Add the herbs and mix fully.
  11. Season with salt and pepper to taste.
  12. Add the meatballs back into the pan and let them cook for 30 minutes. Ensure the sauce isn't simmering too hard or it could risk breaking the meatballs up. Turn the meatballs half way through so the bottom that is immersed at the start, ends up above the sauce level.
  13. Check seasoning and acidity level and adjust with seasoning and sugar if needed.
  14. Cook off your favourite type of pasta to go with your meatballs.
  15. Serve with grated parmesan and buffalo mozzarella.
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