These meatballs in tomato sauce are easy to make and will taste even better if you make them the day before.
And they’re a great standby meal for the freezer.
To me, meatballs in tomato sauce are proper old fashioned comfort food.
More often than not I’ll eat them on a bed of well-seasoned courgette spaghetti tossed in olive oil. They’re lighter than traditional spaghetti but still as satisfying. And it’s a great way to get more vegetables into your diet.
But if you want to go with traditional spaghetti – knock yourself out!
Top with a little grated parmasan or for added luxury a drizzle of pesto.
Meatballs in tomato sauce
- 500 g Lean beef mince
- 500 g Pork mince
- 2 tsp garlic powder
- 2 tsp onion granules
- 1 tsp chilli powder
- 1/2 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 2 finely chopped onions
- 1 finely chopped chilli
- 4 cloves chopped garlic
- 2 tins chopped tomatoes
- 3 tbsp tomato puree
- ½ tsp herb de Provence
- 1 glass red wine
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- Salt and black pepper
- Mix the two meats together with the spices, herbs and salt.
- Shape into 24 equal balls.
- Heat a tablespoon of olive oil in a heavy bottomed casserole pan.
- Brown the meatballs in the oil. To get the colour and flavour you want, it’s important the oil is hot enough. It shouldn’t be smoking, but the meat should start sizzling immediately. (And it’s better to do the meatballs in a couple of batches than stuff to many into the pan.)
- Turn the meatballs as they brown to colour all four sides.
- Remove and reserve for later.
- After you’ve browned the meatballs turn down the heat on the casserole pan.
- Add the onions and garlic along with another tablespoon of olive oil.
- Over a low heat start to soften the onions without colouring them.
- Add the tomato puree after about 3 minutes and continue to soften the onions for another couple of minutes.
- Turn up the heat and add the glass of wine and allow to simmer for about 30 seconds.
- Add the tomatoes and the herb de Provence and bring the sauce back to the boil.
- Season with the Worcestershire sauce, a pinch of salt and a few twists of black pepper.
- Return the meatballs to the pan along with any juice they have released.
- As soon as the sauce starts boiling again turn down the heat and allow the meatballs to simmer for 40 minutes.
- Taste the sauce and adjust the seasoning if necessary.
- Spoon 4 meatballs per portion onto a bed of courgette spaghetti.
- Top with a little grated Parmesan cheese.
It’s also suitable for freezing.
Cool the meatballs before putting them in a sealed container and storing in the fridge or freezer.
Hi, I’m Ralph – a nutritionist with over 25 years’ experience as a professional chef. I’m based in Edinburgh where I provide one-to-one nutrition coaching. If you’re not in Edinburgh I can help you online.