Pork Meatballs in Tomato, Garlic & Basil Marinara Sauce

Spaghetti Meatballs with Tomato Mariana Basil and Smoked Garlic Sauce

Succulent Pork Meatballs in a rich Tomato Marinara Sauce with Smoked Garlic and Fresh Basil

You may have seen me mention a few times using Smoked Garlic Puree. Its made by Tesco and has a fantastic deep flavour to it. Click here for the link to find it Smoked Garlic Puree

Pork Meatballs in Tomato, Garlic & Basil Sauce

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Succulent Pork Meatballs in a rich Tomato Marinara Sauce with Smoked Garlic and Fresh Basil


  • 600g Quality Sausages
  • 1 Large White Onion
  • 1 Large Can of Chopped Tomatos
  • Tomato Ketchup
  • 120ml Hot Water
  • 3 Cloves (or 3 Teaspoons of Smoked Garlic Puree)
  • Small bunch of chopped Basil leaves
  • Pork Stock Cube
  • 2 Teaspoon of Italian Seasoning mix
  • 1 Teaspoon of Smoked Paprika
  • 1 Teaspoon of Aromat Seasoning
  • 2 Tablespoon of Olive Oil



De-skin the sausages and divide into small balls and set to one side


Finely chop chop the onion


Place a large heavy bottom saucepan on a high heat and add 2 tablespoons of Olive Oil


Once Oil starts to heat up add your Onions and fry for 1 minute


Next add 3 crushed Garlic Cloves or 3 Heaped Teaspoons of Smoked Garlic Puree and fry for a further 2 minutes


Add the Sausage Meatballs to the frying pan and fry until you start seeing the edges of the Meatballs turning brown and colouring


Add the Chopped Tomato and 5 Heaped Tablespoons of Tomato Ketchup to the saucepan and stir


Add the Pork stock cube into 120ml of boiling water and stir until dissolved, then add to the saucepan


Next add the Smoked Paprika, Aromat Seasoning, Italian Seasoning and 8 leaves of Fresh Basil finely chopped


Turn heat down to medium and leave uncovered to cook for 30 minutes, stirring every 5 to make sure nothing catches on the bottom. We want the liquid to reduce by at least half and leave a nice sauce consistency


Serve with Fresh Spaghetti, more freshly chopped Basil and a sprinkle of Pecorino Cheese

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