Coniglio Meatballs cooked in Marinara Sauce

Meatballs are comfort food and very simple to make.  They can easily be cooked along with the sauce, and the gentle simmering makes some of the most tender and most flavourful meatballs you'll ever taste.  The sauce is also complimented by becoming rich and savoury in the process.

You will love these balls made with rabbit meat and cooking them in an all in one manner is the way to do it. 

Yields6 ServingsPrep Time20 minsCook Time40 mins

Ingredients Meatballs
 500 g rabbit mince
 2 cloves of garlic, minced
 1 medium onion, finely chopped
 ½ cup fresh basil, chopped
 ¼ cup fresh chopped parsley
 1 tsp salt
 ½ tsp ground black pepper
 1 tsp dried oregano
 2 tbsp Worcestershire sauce
  cup milk
 ½ cup Parmesan cheese, grated
 ¾ cup plain dried bread crumbs
Ingredients Marinara Sauce
 1 tbsp olive oil
 1 medium onion, finely chopped
 3 garlic cloves, minced
 2 tinned 400 gram peeled tamatoes
 1 bay leaf
 1 tsp salt
 ½ tsp freshly grounded black pepper
 ½ cup fresh parsley
 1 tsp dried oregano

Prepare the Meatballs
1

Add the rabbit mince to a medium mixing bowl. Add 1/3 cup of hot water and mix until all the water is absorbed.

2

Add all ingredients and mix thoroughly until ingredients are evenly distributed.

3

Shape into the desired size ball, about 4 to 5 centimeters. Whatever size you choose, they should all be roughly the same size for even cooking.

4

Set aside and start the marinara sauce.

Start cooking the Sauce
5

Add 1 tablespoon of olive oil over medium-high heat in a large pan. Add the onions and sauté until softened and translucent (5 to 7 minutes). Stir in the garlic and sauté until fragrant, about 30 seconds.

6

Add the tinned peeled tomatoes and their juices to the pan with the onions. Crush the tomatoes before you add them.

7

Add the bay leaf, salt, and fresh herbs like thyme and oregano to the pan with the sauce.

8

Bring the sauce to a rapid simmer, then lower the heat to medium-low to maintain a gentle simmer.

Add the Meatballs to the Sauce
9

Add as many meatballs that will fit in your pan with your sauce and continue simmering with lid until the sauce and meatballs has cooked through, about 30 to 40 minutes.

10

After 20 minutes turn the meatballs and continue to cook until done.

11

Serve on pasta or as a main meal. The meatballs should be soft and juicy.

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Ingredients

Ingredients Meatballs
 500 g rabbit mince
 2 cloves of garlic, minced
 1 medium onion, finely chopped
 ½ cup fresh basil, chopped
 ¼ cup fresh chopped parsley
 1 tsp salt
 ½ tsp ground black pepper
 1 tsp dried oregano
 2 tbsp Worcestershire sauce
  cup milk
 ½ cup Parmesan cheese, grated
 ¾ cup plain dried bread crumbs
Ingredients Marinara Sauce
 1 tbsp olive oil
 1 medium onion, finely chopped
 3 garlic cloves, minced
 2 tinned 400 gram peeled tamatoes
 1 bay leaf
 1 tsp salt
 ½ tsp freshly grounded black pepper
 ½ cup fresh parsley
 1 tsp dried oregano

Directions

Prepare the Meatballs
1

Add the rabbit mince to a medium mixing bowl. Add 1/3 cup of hot water and mix until all the water is absorbed.

2

Add all ingredients and mix thoroughly until ingredients are evenly distributed.

3

Shape into the desired size ball, about 4 to 5 centimeters. Whatever size you choose, they should all be roughly the same size for even cooking.

4

Set aside and start the marinara sauce.

Start cooking the Sauce
5

Add 1 tablespoon of olive oil over medium-high heat in a large pan. Add the onions and sauté until softened and translucent (5 to 7 minutes). Stir in the garlic and sauté until fragrant, about 30 seconds.

6

Add the tinned peeled tomatoes and their juices to the pan with the onions. Crush the tomatoes before you add them.

7

Add the bay leaf, salt, and fresh herbs like thyme and oregano to the pan with the sauce.

8

Bring the sauce to a rapid simmer, then lower the heat to medium-low to maintain a gentle simmer.

Add the Meatballs to the Sauce
9

Add as many meatballs that will fit in your pan with your sauce and continue simmering with lid until the sauce and meatballs has cooked through, about 30 to 40 minutes.

10

After 20 minutes turn the meatballs and continue to cook until done.

11

Serve on pasta or as a main meal. The meatballs should be soft and juicy.

Coniglio Meatballs cooked in Marinara Sauce

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