Beef Meatball Marinara Family
An Italian-American Sunday classic, hand-rolled beef meatballs baked in a rich San Marzano tomato marinara with fresh basil.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 450g beef mince, 30g panko, 1 egg, 2 minced garlic cloves, 20g Parmesan, 1 tbsp parsley, 0.5 tsp oregano, 0.5 tsp salt, and 0.25 tsp pepper. Mix gently until just combined. Roll into 10-12 balls of 4cm diameter.
Roast
Preheat oven to 200°C. Place meatballs on an oiled tray and roast for 16-18 minutes until browned and cooked through.
Saute
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Cook 75g diced onion for 5 minutes until soft. Add 2 minced garlic cloves and 1 tbsp tomato paste; stir 2 minutes until darkened.
Simmer
Add 400g crushed San Marzano tomatoes, 0.5 tsp oregano, 0.5 tsp basil, 0.25 tsp salt, and 0.125 tsp pepper. Simmer over medium heat, stirring occasionally, 12-15 minutes until thickened.
Pasta
Meanwhile, cook 250g spaghetti in salted boiling water until al dente, about 9-11 minutes. Drain and reserve.
Build
Add roasted meatballs to the sauce and simmer together 5 minutes over medium-low heat until the sauce coats the meatballs.
Finish and plate
Scatter fresh basil over the meatballs. Divide spaghetti among bowls, top with meatballs and marinara, and serve with garlic bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.