Meatballs in Marinara Sauce

Serves 8

Ingredients

  • Meatballs
  • 500g Turkey Mince
  • 500g Pork Mince
  • Olive Oil
  • Himalayan Pink Salt and Freshly
  • Cracked Black Pepper
  • 4-6 Shallots, finely chopped
  • 4-6 Garlic Cloves, finely chopped
  • Handful of Fresh Thyme, finely chopped
  • Handful of Fresh Parsley, finely chopped
  • 2 Tablespoons Dijon Mustard
  • 1 1/2 Teaspoons Sweet Paprika
  • 1 Large Egg
  • 1 1/2 Cup Quinoa Flakes

Marinara Sauce

  • Olive Oil
  • Himalayan Pink Salt and Freshly
  • Cracked Black Pepper
  • 4-6 Shallots, finely chopped
  • 4-6 Garlic Cloves, finely chopped
  • Handful of Fresh Thyme, finely chopped
  • Handful of Fresh Parsley, finely chopped
  • Handful of Fresh Basil, torn
  • 1 Bay Leaf
  • 4 x 400g Tins Whole Tomatoes
  • 1/2 Cup Dry White Wine or Water

Method

1. In a large pot on the stove top add olive oil and over medium high heat saute the shallots and garlic for the marinara sauce. Once onion is translucent, add in tomatoes, wine or water, herbs and season with salt and pepper. Bring to the boil then turn down to simmer.
2. In a large bowl add all meatball ingredients except the olive oil, mix well and form into large size meatballs.
3. In a large frying pan, add olive oil and brown off the meatballs in batches, once browned add to the marinara sauce. Let the sauce with meatballs simmer for a further 30 minutes until the meatballs are cooked through.

Serve with a Fresh Green Garden Salad and top with Parmesan Cheese. My family love having this with buttered crusty bread to dip into the marinara sauce.

NOTE: this recipe is Gluten Free without the crusty bread to serve.