Meatballs with Marinara Sauce
Breville Test Kitchen

Breville Test Kitchen

Meatballs with Marinara Sauce

Chop the garlic and herbs, shred the parmesan and grind the meat all in the Breville Food Processor. Then just roll and drop the meatballs into your freshly made marinara sauce for a little simmer n’ bubble. Crusty bread or your favorite pasta will finish the job nicely.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


1 hr total time

30 mins active time


Serves 4



For the meatballs

  • clove garlic icon
    4 cloves garlic


  • loosely packed flat-leaf parsley leaves icon
    ⅓ cup loosely packed flat-leaf parsley leaves
  • parmesan cheese icon
    4 oz parmesan cheese
  • white bread icon
    2 slices white bread
  • milk icon
    ½ cup (4 fl oz) milk
  • large egg icon
    1 large egg
  • trimmed beef chuck steak icon
    8 oz trimmed beef chuck steak

    cut into 1-inch pieces

  • trimmed pork butt icon
    8 oz trimmed pork butt

    cut into 1-inch pieces

  • kosher salt icon
    1 tsp kosher salt
  • cracked black pepper icon
    ½ tsp cracked black pepper

For the marinara sauce

  • olive oil icon
    2 tbsp olive oil
  • can crushed tomatoes icon
    28 oz can crushed tomatoes
  • kosher salt icon
    ¾ tsp kosher salt
  • white sugar icon
    2 tsp white sugar
  • dried oregano icon
    1 tsp dried oregano


  • 1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the garlic and process until finely chopped. Remove half the garlic and set aside. Leave the remaining garlic in the bowl. Add the parsley and process until finely chopped. Scraping down the side occasionally.
  • 2Carefully remove the green S-blade™ from the spindle. Return the spindle to the bowl with the yellow reversible shredder, with the fine side up and shred the parmesan. Remove about a third of the parmesan from the top, avoiding the parsley and garlic and set aside for serving.
  • 3Carefully place the green S-blade™ on the spindle and place back in the bowl. Tear the bread into the processor bowl with the parmesan and parsley. Add the milk and egg and process to form a paste. Remove and set aside.
  • 4Place the beef and pork in the processor bowl and process until ground to your liking, scraping down the bowl occasionally.
  • 5Add the bread paste, salt and pepper to the meat and pulse until well combined.
  • 6To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, Rotate Remind, for 40 minutes and press Start. Meanwhile, continue to the next step.
  • 7Place ¼ cup of the ground meat mixture in the palm of your hand and shape into a tight ball. Place on a tray. Repeat with the remaining mixture to make about 12 meatballs.
  • 8To make the marinara sauce, place a large wide-based ovenproof pan over medium heat. Add the oil and reserved garlic and cook, stirring occasionally, for 1 minute, or until just golden. Add the tomatoes, salt, sugar and oregano and stir to combine. Bring to a boil, then reduce the heat. Taste and adjust the seasoning, if necessary. Add the meatballs to the sauce.
  • 9Once preheated, place in the oven and bake for 40 minutes. When the Rotate Remind signals turn the meatballs in the sauce. Continue cooking until the internal temperature of a meatball reaches minimum 167°F.
  • 10Divide the meatballs between serving bowls and spoon over the sauce. Sprinkle with the reserved parmesan. Serve with crusty bread or pasta, if desired.
Main course