Meatball Sauce
A quick, easy and deeply flavourful meatball marinara sauce with 20 minutes of cooking and prep time.
Servings: 6 people
Calories: 70kcal
Equipment
- 1 large frying pan
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 4 cloves garlic crushed (Note 1)
- 2 400g tins/cans chopped tomatoes
- 2 tbsp tomato puree
- 2 tbsp fresh oregano chopped (or 2 tsp dried oregano) (Note 2)
- 2 tbsp fresh basil leaves roughly torn
- 3 tsp sugar
- 1 tbsp balsamic vinegar optional (Note 3)
- ¼ tsp Fine sea or kosher salt
- ½ tsp Freshly ground black pepper
Instructions
- Place a large frying pan or Dutch oven on a medium heat and add olive oil. Add the onion when the oil gets hot and fry for a few minutes until soft and translucent.
- Add the crushed garlic and cook for a further 1-2 minutes.
- Pour in the chopped tomatoes and stir in the tomato puree, oregano, basil, sugar and balsamic vinegar.
- Simmer on a low heat for 10-15 minutes
- Add salt and pepper to taste.
- Add your meatballs of choice to the sauce and serve over pasta. (Note 4)
Notes
- Garlic: I highly recommend using fresh garlic but you can use ¼-1/2 tsp of dried garlic instead.
- Fresh herbs: use one third of the quantity of dried herbs instead.
- Balsamic vinegar: optional but highly recommended as it adds depth and flavour to the sauce.
- Meatballs: ensure meatballs are cooked according to packet instructions before adding them to the sauce and that they are simmered in the sauce until warmed through.
Nutrition
Serving: 1portion | Calories: 70kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 103mg | Potassium: 88mg | Fiber: 1g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg