This recipe of meatballs in marinara sauce is a classic but delicious dish. It’s the perfect pasta sauce and topping, but it also tastes great on its own. This is also perfect with rice since it balances out the acidity of the marinara sauce. You’ve got to give this recipe a go because this one’s a winner and a definite crowd-pleaser.
Meatballs in Marinara Sauce
Print RecipeIngredients
- 500 grams of minced beef
- 10 crackers, crumbled
- 2-4 springs of fresh rosemary or 2 teaspoons dried
- 2 tablespoons of garlic + herb seasoning
- 1 tablespoon of mustard
- 1 egg
- salt and pepper
- Marinara Sauce:
- bunch of basil
- 1 medium onion, diced
- 2 cloves of garlic
- ½ fresh chilli
- 2 x 400g of tinned chopped tomatoes
- sprinkling of parmesan
- 1 teaspoon of sugar
- salt and pepper
Instructions
- To make your meatballs, combine the minced beef with all the ingredients. I used Sky Flakes crackers and honey mustard because that’s what I had in my pantry. By all means, use any cracker or mustard you prefer. Roll the mixture into 16-20 balls, cover in olive oil and chill in the fridge.
- For the marinara sauce, sweat the onions, then add the garlic and chili. Before the garlic browns, add the tomatoes and season well with salt, pepper and sugar.
- Fry the meatballs and add to the marinara sauce. Let it simmer for 5-10 minutes. Plate up and cover in parmesan and basil.
