Recipe: Meatball Marinara


This one was a massive favourite when we asked you what we should cook next! How could we refuse to show you how to recreate your most loved sub at home?! We think that because you helped us out, our version of Meatball Marinara more than lives up to the one you know and love!


  • 2 slices white bread
  • 2 shallots
  • 2 cloves garlic
  • 200 g minced beef
  • 200 g minced pork
  • 1 pinch nutmeg
  • 1 bunch fresh parsley
  • 1 handful pine nuts
  • 1 tin tomatoes
  • 1 glass red wine
  • 1 tbsp cranberry sauce
  • 1 squeeze tomato purée
  • 1 bunch fresh basil
  • 2 large submarine loaves
  • 1 ball mozzarella, thinly sliced
  • 1 selection fresh salad
  • 1 splash milk

Step 1

Make The Meatball Mixture

Blitz up the bread into crumbs and stir in a little milk to make just soggy. Dice, grate or purée the onion and garlic and mix half into the two types of minced meat and the breadcrumbs, leaving the other half back for the sauce. Chop the parsley and pine nuts before adding those to the meatball mixture with a pinch of nutmeg and some seasoning.

Step 2

Roll Them Into Balls

Roll the mixture into small meatballs (keep them to bite-sized, single mouthful), line them up on a tray or plate and put into the fridge to firm up.

Step 3

Make The Sauce

Fry the remaining half of the onion and garlic mixture in a pan with a shot of oil for 5 minutes until softened and sweet. Splash in the red wine, redcurrant jelly, tomato purée and tomatoes. Heat to a simmer, then bubble for 15 minutes to cook. Dump some basil into the sauce, blitz it to a smooth consistency and continue to heat until it reduces to a thick tomato sauce.

Step 4

Fry The Meatballs

Preheat a grill to a medium heat. Fry the meatballs in a large frying pan with a shot of oil for a about 5 minutes in total, turning them regularly.

Step 5


Slice into the submarine loaf and arrange meatballs all the way along it’s length, then spoon over some hot tomato sauce. Drape slices of mozzarella on top of the hot sauce to begin to melt, toast under a hot grill for a minute or so and serve immediately with a selection of other salad for people to add. Serves 4

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