Method

1. Marinara Sauce
2. Heat up your oil and add in your chopped onions, with a pinch of salt. Brown your onions slightly, reduce the heat then add in your garlic. Cook for another couple of minutes.
3. Add in your tin of tomatoes, crumble in your stock cube, add in another can of water.

NOTE: if you are using dried basil add in a couple of teaspoons now. Fresh basil, add in at the end of your cooking.

1. Add in your herbs and spices and bring your sauce to the boil. Once bubbling you want to reduce the heat. Pop in the tomatoe purée now to the sauce and continue to bubble gently until sauce has reduced. Reducing your sauce helps bring more depth of flavour and richness to it. You want to ensure its rich red and tomatoey. Once your happy with your sauce let it simmer gently while you get on with your meatballs.

Meatballs

1. In a large mixing bowl add all of your dry ingredients including herbs and spices.
2. Next, you want to add your stock in slowly. If you’re using stock cubes, dissolve in hot water before adding to the dried mince. Slowly add your stock to the mince until you have a moist yet moldable texture.
3. NoW make small meatball rounds about an inch and a half in the diameter. Once you have all your meatballs lined up and ready, add your oil to the pan. Don’t have your heat on to high, a medium heat works well. Brown your meatballs. It usually takes about 15 to 20 minutes, if you are cooking on a medium heat. These can be cooking whilst your marinara sauce is simmering in the pot.
4. Add your meatballs and fresh basil to your sauce about 5 minutes before you serve up.