top of page
  • Writer's pictureJo Marsden

Tapas Style Aberdeen Angus Meatballs, Herby Red Wine Marinara, Pecorino, Basil

Updated: Apr 15, 2022

One of my all-time favourite tapas dishes, get this right and you've got a winner, which your friends and family will ask for time and time again. Succulent beef meatballs, in the most amazing garlicy, herby marinara with a hint of red wine, nutty & salty Pecorino and fresh basil complement perfectly this Tapas dish. You can use pre-made meatballs, or make your own with my recipe below.

Ingredients Aberdeen Angus Beef Meatballs:

  1. Olive Oil

  2. 2 x cloves of garlic

  3. 500g Aberdeen Angus beef mince

  4. Italian Herbs (dried)

  5. Oregano (dried)

  6. 1 x free-range egg, beaten

  7. Rock salt and black pepper

Ingredients Herby Red Wine Marinara & Garnish:

  1. Pecorino Cheese (not pre-grated!)

  2. Fresh Basil

  3. Olive Oil

  4. 4 x cloves of garlic

  5. Italian Herbs (dried)

  6. Oregano (dried)

  7. Dark soy sauce

  8. Worcestershire sauce

  9. Beef stock cube / Beef stockpot

  10. 400g Passata

  11. 400g Chopped Tomatoes

  12. Splash of Red Wine

  13. Rock salt and black pepper

Method - Aberdeen Angus Beef Meatballs:

Heat a little olive oil in a saucepan over a gentle heat and add 2 finely sliced garlic cloves, sweat these down for a few minutes and until soft and a little golden. Do not burn the garlic!. Allow to cool.

In a bowl, mix the minced Aberdeen Angus beef with the cold sweated garlic. Add 1 tbsp of oregano and a tbsp of Italian herbs and the beaten egg. Season the mixture with rock salt and black pepper. You can fry a tiny bit of the mixture, to check the seasoning and adjust if needed. Once your happy with the seasoning, pop the mixture in the fridge to set a little then, divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate them until required.

To cook, pan fry in a little olive or rapeseed oil for around 8-10 mins, drain the excess fat, then finish in the oven for around 6-8 mins on 180c. Finally, pop into the marinara as below and serve!

Method - Herby Red Wine Marinara:

Heat up a little olive oil in a saucepan on a medium heat, into that add 4 chopped garlic cloves, a tbsp of oregano and a tbsp of Italian herbs. Fry this for 1-2 mins, ensuring the herbs and the garlic don't burn! Once starting to lightly colour add in a splash of Red Wine, your tomato passata, chopped tomatoes, a splash of dark soy sauce and a splash of Worcestershire sauce. Bring this to a boil and turn it down to a medium heat.

The sauce should now be lightly simmering, add to this half of the beef stock pot/stock cube another tbsp of oregano and a tbsp of Italian herbs, a good handful of freshly chopped basil, and give it a good season of rock salt and black pepper. Check the taste and seasoning, and now reduce this down on a medium / low heat for 30 - 35 mins.

Once the time is up, add your cooked beef meatballs to the Marinara sauce, simmer for 10 mins and serve garnishing with freshly grated Pecorino cheese and freshly chopped basil.

Recent Posts

See All
bottom of page