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30 May, 2024
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Meatballs With Marinara Sauce

Meatballs With Marinara Sauce by Chef Benard Orora – H&S Recipe Of The Week

A Creative Private Chef: The Best Of Chef Benard Orora

Are you ready to experience a unique and unforgettable culinary experience? Chef Ben, who is an amazing talented chef, has the classic Meatballs With Marinara Sauce recipe, just for you. This mouthwatering recipe features juicy meatballs made from scratch, smothered in a homemade marinara sauce that is simply irresistible. With Chef Ben’s easy-to-follow steps, you’ll be able to recreate this delicious dish in the comfort of your own home. So why wait? Happy cooking & bon appétit!

Chef Benard Orora

Chef Benard Orora


Meatballs With Marinara Sauce


INGREDIENTS For The Meatballs

1 large egg
¼ cup fresh Parmesan cheese, grated
1 ½ pounds lean ground beef
½ cup plain breadcrumbs
1 medium yellow onion, grated
1 clove garlic, minced
2 Tbsp fresh parsley, chopped
2 tsp salt
1 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter

INGREDIENTS For The Marinara Sauce

1 Tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tsp dried oregano
2 tsp dried basil
1 (12 ounce/369 mL) can of tomato sauce
½ cup water
Salt and pepper to taste


STEP 1 (Preparing The Meatballs)

In a medium bowl, whisk together the egg with Parmesan until incorporated & set aside. In a large bowl combine ground meat, bread crumbs, onion, garlic, parsley, salt, and the Parmesan/egg mixture. Mix everything together until just incorporated, taking care not to overwork the meat! Using an ice cream scoop or your hands, take about two spoons & form the meatballs. This recipe makes about 20 medium-sized meatballs, but you can use it to make
larger or smaller portions (keeping in mind the cooking time will vary according to size).

STEP 2 (Frying The Meatballs)

In a large skillet add the olive oil and butter & heat over medium heat until the butter is melted and sizzling. Now, add the meatballs to the hot oil and butter & cook over medium heat on one side until golden brown (about 1 to 2 minutes). Flip the meatballs and cook on the other side for another minute or so, or until golden brown. Transfer the meatballs to a plate and set aside.

STEP 3 (Making The Marinara Sauce)

Working with the same skillet the meatballs were cooked in, add a tablespoon of olive oil if needed. Next, add the onions, garlic, and a pinch of salt to the skillet & cook over medium-low heat until the onion softens and turns translucent (about 2 to 3 minutes). Now add the oregano and basil, and cook for another minute to toast the herbs. Lastly, add tomato sauce and water to the skillet & bring the sauce to a boil over high heat, then reduce heat to low to maintain a simmer.

STEP 4 (Cooking The Meatballs In The Sauce)

Add meatballs back into the marinara sauce and simmer over low heat for 15 to 20 minutes, or until the meatballs are cooked through. Flip meatballs halfway through cooking time.

STEP 5 (Assembling & Plating)

For presentation, spoon some marinara sauce on the bottom of the plate and place 3 meatballs and garnish with parsley and a drizzle of olive oil. You can garnish with some Parmesan whilst hot, before serving.



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