One of our favourite ways to use the GYR Burger mix is in meatball form - and the possibilities are endless! Here's a classic, restaurant-quality dish you can put together in no time featuring our delicious San Marzano Sauce.
San Marzano Spaghetti & Meatballs
Your favourite spaghetti or pasta
1 spanish or white onion, diced
3 cloves of garlic, peeled and minced
2 cans of San Marzano tomatoes (796ml each)
1 jar of sundried tomatoes in oil (or water is ok too) 300g
1 can of tomato paste (156ml)
1/2 tsp each of salt and pepper (or more to taste)
1 TBSP of dried basil
2 tsp of dry Oregano
GYR Burger Mix
⅓ cup oil
¼ cup natural peanut butter (or any nut/seed butter)
1 ¼ cups boiling water
For the San Marzano Sauce
For the GYR Meatballs
Prepare the sauce
In a large pot, pour the oil from your jar of sundried tomatoes in and bring to medium heat (or use any oil instead if you have water packed sundried tomatoes)
Add in onion and cook until soft, then add in minced garlic and cook 1 minute
Add in the remaining ingredients and bring to a low simmer
Cover the sauce and let cook for about 1 hour
Prepare the Meatballs
Preheat oven to 325 convection and line a baking sheet with parchment paper, set aside
Add the GYR Burger mix to a medium sized bowl, set aside
In a small bowl, combine ⅓ cup of oil with ¼ cup of peanut butter, then add 1 ¼ cups of boiling water. Stir to combine and immediately add to the GYR burger mix.
Stir all ingredients to combine well, then cover the bowl with a tight fitting lid, plate, or saran wrap. Let sit for 5 minutes.
Remove the lid or saran wrap and form into 16-18 meatballs that are roughly 1” in diameter.
Bake in the preheated oven for 15-18 minutes.
Prepare the pasta
Bring a large pot of salted water to boil
Add in spaghetti and cook according to package instructions