What are the main ingredients in Beef Meatball Marinara?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Beef Meatball Marinara?

Calories: 2273, Carbs: 98 grams, Fat: grams, Protein: 140.9 grams, Sugar: 19.5 grams, Salt: 1704 grams

How do I prepare Beef Meatball Marinara?

GARLIC BREAD: In a small bowl, combine the grated garlic, the remaining thyme, 40ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic & herb oil and wrap the baguettes in tinfoil. Place on a baking tray and pop in the hot oven. Bake until warmed through, 10-12 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp. MAKE THE MARINARA: Return the pan to medium heat with all the pan juices. Add a knob of butter. When hot, fry the diced onions until soft and browned, 3-4 minutes. Add the spicy rub and fry until fragrant, 1-2 minutes. Pour in the wine and simmer until almost evaporated, 1-2 minutes. Mix in the tomato passata and 200ml of water, and simmer until slightly reduced, 5-6 minutes. Add a sweetener (to taste) and seasoning. Mix through the meatballs and pour the mixture into an ovenproof dish. BROWN THE MEATBALLS: Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes per side. Remove from the pan. MELTING MOMENT: Top the saucy meatballs with the halved bocconcini balls, the grated mozzarella cheese, and ¾ of the chopped thyme. Pop the dish into the hot oven and roast until the cheese is melted and the meatballs are cooked through, 8-10 minutes. WINNER OF A DINNER: Plate up the meatballs and all the sauce. Side with the garlic-herb baguette to scoop up all the deliciousness. Garnish with the picked oregano. Well done, Chef!

What should be prepared from my kitchen to make Beef Meatball Marinara?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Sugar/Sweetener/Honey, Butter

Beef Meatball Marinara

Indulge in the epitome of luxury, Chef! Crafted from premium beef, these succulent meatballs are simmered in a rich marinara sauce dotted with bocconcini balls. Accompanied by a golden, garlic-herb baguette, this dish is bound to elevate your dining experience to new culinary heights.

Beef Meatball Marinara

with a garlic-herb baguette

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Bocconcini Balls
Free-range Beef Meatballs
Fresh Oregano
Fresh Thyme
Garlic Clove
Garlic Cloves
Grated Mozzarella Cheese
Onion
Onions
Sourdough Baguette
Sourdough Baguettes
Spicy Rub
Tomato Passata
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Sugar/Sweetener/Honey
Butter

Serves 1

BROWN THE MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
MAKE THE MARINARA
Return the pan to medium heat with all the pan juices. Add a knob of butter. When hot, fry the diced onions until soft and browned, 3-4 minutes. Add the spicy rub and fry until fragrant, 1-2 minutes. Pour in the wine and simmer until almost evaporated, 1-2 minutes. Mix in the tomato passata and 100ml of water, and simmer until slightly reduced, 5-6 minutes. Add a sweetener (to taste) and seasoning. Mix through the meatballs and pour the mixture into an ovenproof dish.
MELTING MOMENT
Top the saucy meatballs with the halved bocconcini balls, the grated mozzarella cheese, and ¾ of the chopped thyme. Pop the dish into the hot oven and roast until the cheese is melted and the meatballs are cooked through, 8-10 minutes.
GARLIC BREAD
In a small bowl, combine the grated garlic, the remaining thyme, 20ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic & herb oil and wrap the baguette in tinfoil. Place on a baking tray and pop in the hot oven. Bake until warmed through, 10-12 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
WINNER OF A DINNER
Plate up the meatballs and all the sauce. Side with the garlic-herb baguette to scoop up all the deliciousness. Garnish with the picked oregano. Well done, Chef!

Free-range Beef Meatballs - 4
Onion - 1
Spicy Rub - 15ml
White Wine - 30ml
Tomato Passata - 100ml
Bocconcini Balls - 4
Grated Mozzarella Cheese - 40g
Fresh Thyme - 3g
Garlic Clove - 1
Sourdough Baguette - 1
Fresh Oregano - 3g

Download the Recipe

Serves 2

BROWN THE MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
MAKE THE MARINARA
Return the pan to medium heat with all the pan juices. Add a knob of butter. When hot, fry the diced onions until soft and browned, 3-4 minutes. Add the spicy rub and fry until fragrant, 1-2 minutes. Pour in the wine and simmer until almost evaporated, 1-2 minutes. Mix in the tomato passata and 200ml of water, and simmer until slightly reduced, 5-6 minutes. Add a sweetener (to taste) and seasoning. Mix through the meatballs and pour the mixture into an ovenproof dish.
MELTING MOMENT
Top the saucy meatballs with the halved bocconcini balls, the grated mozzarella cheese, and ¾ of the chopped thyme. Pop the dish into the hot oven and roast until the cheese is melted and the meatballs are cooked through, 8-10 minutes.
GARLIC BREAD
In a small bowl, combine the grated garlic, the remaining thyme, 40ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic & herb oil and wrap the baguettes in tinfoil. Place on a baking tray and pop in the hot oven. Bake until warmed through, 10-12 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
WINNER OF A DINNER
Plate up the meatballs and all the sauce. Side with the garlic-herb baguette to scoop up all the deliciousness. Garnish with the picked oregano. Well done, Chef!

Free-range Beef Meatballs - 8
Onion - 1
Spicy Rub - 30ml
White Wine - 60ml
Tomato Passata - 200ml
Bocconcini Balls - 8
Grated Mozzarella Cheese - 80g
Fresh Thyme - 5g
Garlic Clove - 1
Sourdough Baguettes - 2
Fresh Oregano - 5g

Download the Recipe

Serves 3

BROWN THE MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
MAKE THE MARINARA
Return the pan to medium heat with all the pan juices. Add a knob of butter. When hot, fry the diced onions until soft and browned, 4-5 minutes. Add the spicy rub and fry until fragrant, 1-2 minutes. Pour in the wine and simmer until almost evaporated, 1-2 minutes. Mix in the tomato passata and 300ml of water, and simmer until slightly reduced, 6-7 minutes. Add a sweetener (to taste) and seasoning. Mix through the meatballs and pour the mixture into an ovenproof dish.
MELTING MOMENT
Top the saucy meatballs with the halved bocconcini balls, the grated mozzarella cheese, and ¾ of the chopped thyme. Pop the dish into the hot oven and roast until the cheese is melted and the meatballs are cooked through, 10-12 minutes.
GARLIC BREAD
In a small bowl, combine the grated garlic, the remaining thyme, 60ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic & herb oil and wrap the baguettes in tinfoil. Place on a baking tray and pop in the hot oven. Bake until warmed through, 10-12 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
WINNER OF A DINNER
Plate up the meatballs and all the sauce. Side with the garlic-herb baguette to scoop up all the deliciousness. Garnish with the picked oregano. Well done, Chef!

Free-range Beef Meatballs - 12
Onions - 2
Spicy Rub - 45ml
White Wine - 90ml
Tomato Passata - 300ml
Bocconcini Balls - 12
Grated Mozzarella Cheese - 120g
Fresh Thyme - 8g
Garlic Cloves - 2
Sourdough Baguettes - 3
Fresh Oregano - 8g

Download the Recipe

Serves 4

BROWN THE MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
MAKE THE MARINARA
Return the pan to medium heat with all the pan juices. Add a knob of butter. When hot, fry the diced onions until soft and browned, 4-5 minutes. Add the spicy rub and fry until fragrant, 1-2 minutes. Pour in the wine and simmer until almost evaporated, 1-2 minutes. Mix in the tomato passata and 400ml of water, and simmer until slightly reduced, 6-7 minutes. Add a sweetener (to taste) and seasoning. Mix through the meatballs and pour the mixture into an ovenproof dish.
MELTING MOMENT
Top the saucy meatballs with the halved bocconcini balls, the grated mozzarella cheese, and ¾ of the chopped thyme. Pop the dish into the hot oven and roast until the cheese is melted and the meatballs are cooked through, 10-12 minutes.
GARLIC BREAD
In a small bowl, combine the grated garlic, the remaining thyme, 80ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic & herb oil and wrap the baguettes in tinfoil. Place on a baking tray and pop in the hot oven. Bake until warmed through, 10-12 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
WINNER OF A DINNER
Plate up the meatballs and all the sauce. Side with the garlic-herb baguette to scoop up all the deliciousness. Garnish with the picked oregano. Well done, Chef!