Meatballs Marinara (Sub Meatball Recipe)
Italian Meatballs in a Marinara sauce, this recipe shows you how to make the most delicious , juicy meatballs ever drenched in a Marinara sauce. Great for making the perfect Meatball Sub Sandwich, just add cheese.
Ingredients :
For the meatballs :
450 g Minced Beef
300 g Pork Sausage Meat
75 g Fresh Breadcrumbs
100 ml Milk
1 Brown Onion
1 tsp Chopped Garlic
1 Small Egg
75 g Grated Parmesan
1tsp Oregano
1/4 tsp Black Pepper
2 tbs Extra Virgin Oil
For the Sauce :
2 tins of Chopped Tomatoes
1 Brown Onion
1 tsp Chopped Garlic
60 ml Tomato Paste
30 ml Extra Virgin Oil
1 tsp of Dry Oregano
1/4 tsp Black Pepper
Pinch of Chilli Flakes
Method :
Method : For the Meatballs :
For these meatballs you need to make a 'Panada' that is made by soaking breadcrumbs in some milk. So you need to get some fresh bread and process it in a food processor to make 75 g of fresh breadcrumbs, then add these to 100 ml of full fat milk to form a thick paste. Set this aside while you get on with the rest of the recipe.
Dice up your onion and set aside
Grate up the parmesan cheese
Beat the egg in a small bowl or glass.
Put the Mince Beef and Sausage meat in a bowl and with your hand mash it up until smooth.
Mix in the diced onion and garlic with your hands.
Season the mince with salt & pepper
Then mix in the Parmesan, oregano, egg and the Panada and combine with your hands
Divide the mixture up into approx. 1 inch balls (You should get 18 - 24 meatballs). When doing this make sure your hands are wet to stop the meat sticking to them.
Fry the meatballs in batches to fit your pan, in some extra virgin olive oil until they are brown all over (5 - 10 mins)
You can add the meatballs to the sauce and simmer for a further 10 - 15 mins to finish off cooking.
For the Sauce :
Peal your onion and just slice it in half, then throw it into a thick bottom or cast iron cooking pot.
Add the two tins of chopped tomatoes and the Extra Virgin Olive Oil and stir. Turn on the heat and start to bring it to the boil.
Add the rest of the ingredients to the pan, Garlic, Oregano, Black Pepper & Tomato Paste.
Mix this together with a wooden spoon.
When the sauce is boiling reduce to a low simmer.
You need to simmer this sauce for at least 45 minutes , the longer the better.
When the sauce is finished remove the onion and then if you wish you can blend the sauce, I just get a potato masher in there and mash it down.
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Ingredients :
For the meatballs :
450 g Minced Beef
300 g Pork Sausage Meat
75 g Fresh Breadcrumbs
100 ml Milk
1 Brown Onion
1 tsp Chopped Garlic
1 Small Egg
75 g Grated Parmesan
1tsp Oregano
1/4 tsp Black Pepper
2 tbs Extra Virgin Oil
For the Sauce :
2 tins of Chopped Tomatoes
1 Brown Onion
1 tsp Chopped Garlic
60 ml Tomato Paste
30 ml Extra Virgin Oil
1 tsp of Dry Oregano
1/4 tsp Black Pepper
Pinch of Chilli Flakes
Method :
Method : For the Meatballs :
For these meatballs you need to make a 'Panada' that is made by soaking breadcrumbs in some milk. So you need to get some fresh bread and process it in a food processor to make 75 g of fresh breadcrumbs, then add these to 100 ml of full fat milk to form a thick paste. Set this aside while you get on with the rest of the recipe.
Dice up your onion and set aside
Grate up the parmesan cheese
Beat the egg in a small bowl or glass.
Put the Mince Beef and Sausage meat in a bowl and with your hand mash it up until smooth.
Mix in the diced onion and garlic with your hands.
Season the mince with salt & pepper
Then mix in the Parmesan, oregano, egg and the Panada and combine with your hands
Divide the mixture up into approx. 1 inch balls (You should get 18 - 24 meatballs). When doing this make sure your hands are wet to stop the meat sticking to them.
Fry the meatballs in batches to fit your pan, in some extra virgin olive oil until they are brown all over (5 - 10 mins)
You can add the meatballs to the sauce and simmer for a further 10 - 15 mins to finish off cooking.
For the Sauce :
Peal your onion and just slice it in half, then throw it into a thick bottom or cast iron cooking pot.
Add the two tins of chopped tomatoes and the Extra Virgin Olive Oil and stir. Turn on the heat and start to bring it to the boil.
Add the rest of the ingredients to the pan, Garlic, Oregano, Black Pepper & Tomato Paste.
Mix this together with a wooden spoon.
When the sauce is boiling reduce to a low simmer.
You need to simmer this sauce for at least 45 minutes , the longer the better.
When the sauce is finished remove the onion and then if you wish you can blend the sauce, I just get a potato masher in there and mash it down.
---------------------------------------------------------------------------
Please Support Us by Becoming a Patron of cowbridge Kitchen @ https://www.patreon.com/TheCowbridgeChef
You will be able to find videos like this that you can download for FREE as a patron as well as all our recipes in PDF format, and Images FREE to download to our Patrons.
---------------------------------------------------------------------------------------------
Follow us on Facebook : https://www.facebook.com/CowbridgeKit...
Visit our website for the full Recipe : https://www.cowbridgekitchen.com
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Lifestyle