Meatballs, meatballs, meatballs. Seemingly simple, but when prepared correctly, they’ll take centre stage on any table. In today’s recipe, I want to show you how to make one of my favourite one-pot dinners. It’s a dish where all three components sing in harmony as you build layers upon layers of flavour in just one pot: perfectly seared, juicy meatballs, a sweet and zingy tomato marinara and that garlic rubbed, grilled sourdough. This one’s perfect to share amongst a group of friends or family, where the large pot of meatballs can sit at the centre of the table.
This dish can work beautifully with spaghetti, but for a more elevated aesthetic (and one that won’t disappoint on flavour), I like to serve the meatballs on a thick-cut slice of grilled sourdough rubbed with garlic. The crunchy sourdough not only adds texture, but it absorbs that stunning marinara too. It’s really damn good.
You don’t need anything fancy here – just a bit of patience, good ingredients (as always), and a heavy-bottomed casserole dish.
Note: this is an older recipe of mine, so please forgive me - there is no long-form video for this one! Any questions, just let me know.
A few things to know before you start:
Meat blend: For maximum flavour and complexity, use a blend of meats: beef, veal & pork. We want to create depth in every bite. More on this later.
Ingredients: Quite a few important ingredients in this recipe. They all serve a purpose and will yield you an utterly juicy and flavoursome meatball. Process is key.
Sear the meatballs: Whilst some recipes poach the meatballs in the sauce, we sear them before any sauce contact. Build the layers of flavour.
Low and slow: A gentle simmer allows the sauce to thicken and the meatballs to become incredibly tender.
Sourdough as the base: The crisp garlic toast adds a crunch that makes the dish sing and really elevates its aesthetic.
This recipe will make around 16 large meatballs and is generous with the sauce. Served on sourdough with 3-4 large meatballs per person.
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