Braised Meatballs with San Marzano Tomatoes


Braised Meatballs with San Marzano Tomatoes by Chef Ross Pangilinan of Terrace by Mix Mix are the perfect appetizer.

Recipe type: Yield: 2 Prep time: Cook time: Total time:

Braised Meatballs with San Marzano Tomatoes


Tomato Sauce

1 #10 can of San Marzano tomatoes from Viele and Sons – blended

2 C olive oil

2 T chili flakes

12 Garlic cloves – smashed

12 Basil leaves



1.5 lb ground beef

1.5 lb ground pork

4 Eggs

2 C Bread crumbs

2 oz Garlic – chopped

1 T Fresh thyme – chopped

1 T Fresh parsley – chopped

1 T Salt

1 T Pepper


  1. Tomatoes
  2. Simmer blended tomatoes over med heat for 30 min, season with salt.
  3. In a separate pan, combine olive oil, chili, garlic and basil in small sauce pot and heat over low-med heat for 20 minutes (careful not to heat to much, just enough to extract the flavors into the oil).
  5. Strain the oil into the stewed tomatoes and whisk together.
  7. Together
  8. Preheat oven 350 degrees.
  10. Mix all ingredients together in large bowl. Place in fridge for 20 min. Using a 1 or 2 oz ice cream scoop, roll out meat balls on a non-stick or paper lined baking sheet. Place in oven till meatballs get browned about 10 minutes. Place cooked meatballs in a braising dish and cover with tomato sauce. Bake for 45 minutes. Served with grated parmesan cheese and chopped fresh basil.

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