Mouth-Watering Meatballs and Tomato Sauce Recipe

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Lisa Clark EverydayI make this for my family when I have time and I’m feeling happy (never, ever try to cook when you are angry you can’t, you just can’t!). It is not that time consuming, but it does take a little bit longer than Monday Night Bolognaise or Tomato Bacon Pasta , which I often serve after a busy Tuesday.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 40 Minutes


  • 400 g lean beef mince
  • 1 egg, beaten
  • 15 ml tomato purée
  • 1 small onion, grated
  • 10 ml finely chopped fresh parsley
  • 50 ml dried breadcrumbs
  • 50 g butter, frozen and grated
  • Salt and freshly ground black pepper to taste
  • 50 ml olive oil
  • 400 ml Basic Tomato Sauce
  • Cooked spaghetti or linguine and grated Parmesan, for serving
How to Make It
  1. Mix all the ingredients together, except for the olive oil and the basic tomato sauce.
  2. Place the mince mixture into a bowl and chill for about 30 minutes.
  3. Remove from the fridge and roll the meat mixture into 2 cm balls – I would make about 24.
  4. Preheat the oven to 180 °C.
  5. Heat the olive oil in a pan over medium heat and sauté the meatballs until golden. Remove from the pan and transfer to an ovenproof casserole dish.
  6. Pour the tomato sauce over the meatballs and bake for 15–20 minutes until the sauce is bubbling.
  7. Serve over cooked spaghetti with a little grated Parmesan on the side.

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