Meatballs in marinara sauce

Step 1/ 9

• ½ onion
• ½ clove garlic

• cutting board
• knife

Finely dice one onion and half a garlic clove.

Step 2/ 9

• vegetable oil (for frying)

• frying pan
• wooden spoon

Sauté both in a small frying pan in some vegetable oil until the onion is translucent.

Step 3/ 9

• 5 g basil

Cut basil into fine strips.

Step 4/ 9

• 150 g ground beef
• 1½ tbsp breadcrumbs
• ½ egg
• salt
• pepper

• bowl

Next, mix ground beef, breadcrumbs, egg, sautéed onion and garlic, basil, salt, and pepper in a bowl.

Step 5/ 9

Use hands to make small balls from the mixture, approx. 3 cm in diameter.

Step 6/ 9

• ½ onion
• ½ clove garlic
• ½ carrot
• 2 tomatoes
• 2 button mushrooms

For the sauce, dice the onion, carrot, half a garlic clove, mushrooms, and tomatoes.

Step 7/ 9

• 125 ml tomato purée (passata)
• 1 tsp sugar
• salt
• pepper

• frying pan (with lid)

Sauté the cut vegetables in some vegetable oil. Add pureed tomatoes and season with sugar, salt, and pepper. Allow to reduce on a low heat for approx. 15 – 20 min.

Step 8/ 9

• ½ tsp rosemary
• ½ tsp thyme

Meanwhile, finely chop rosemary and thyme.

Step 9/ 9

Next, add chopped herbs and meatballs to the tomato sauce and simmer for approx. 10 – 15 minutes with closed lid until the meatballs are cooked. Serve with rice or toasted bread.

Enjoy your meal!