Meatballs in Tomato Sauce

meatballs (1 of 1)

Meatballs were always one of my favorite dinners when I was young, and one of the first dishes I ever learned to cook. These meatballs are bursting with flavor and are sure to leave you feeling happy and satisfied. Serve them on top of a pile of spaghetti, or in a baguette for the ultimate meatball sandwich. This dish is also great for freezing, so make a big batch and freeze it for later!

Serves 4

Prep Time: 20 minutes

Cook Time: 40 minutes



  • 250 g high fat beef mince
  • 250 g high fat pork mince
  • 100 g breadcrumbs
  • 1 tbsp red chili flakes
  • 2 tsp dried oregano
  • 2 tsp salt
  • 2 tsp black pepper
  • 40 g grated parmesan
  • 2 tsp garlic powder

Tomato Sauce

  • 1 white onion, diced
  • 4 cloves of garlic, diced
  • 2 tsp tomato purée
  • 125 g chestnut mushrooms, chopped
  • 400 g chopped tomatoes
  • 2 tsp red pesto
  • 6 fresh basil leaves
  • 1 beef stock cube
  • 100 g cheese, preferably cheddar or mozzarella, grated or sliced


  1. Preheat the oven to 200°C/400°F.
  2. Combine the mincemeat, the breadcrumbs, half of the chili flakes, 1 tsp of dried oregano, 1 tsp of salt, 1 tsp of black pepper, half of the parmesan, and the garlic powder in a bowl with your hands. Roll the mixture into balls, no bigger than a golf ball, and set aside.
  3. In a saucepan on medium heat, fry the onion, garlic, the rest of the chili flakes, and tomato purée for 2 minutes, then add the mushrooms and fry until the onions are translucent. Add the chopped tomatoes, red pesto, basil, the rest of the oregano, and the stock cube and mix well. Add a pinch of salt and pepper and the rest of the parmesan, turn the heat down to low and simmer for 15 minutes.
  4. In the meantime, brown the meatballs in a large frying pan, turning regularly. Place the meatballs in an oven proof dish and cover with the tomato sauce. Top with cheese and place in the oven for 10 minutes.
  5. Serve over pasta or in a sandwich and enjoy!

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