Italian meatballs in tomato sauce

A favourite meal with children

Ingredients

Meatballs

  • 1 onion
  • 1 garlic clove
  • 1 tsp polyunsaturated oil
  • 1 egg
  • 500g lean minced beef
  • breadcrumbs from 2 slices of bread
  • 1 heaped tsp oregano or mixed herbs
  • pepper

Tomato sauce

  • 1 small onion
  • 1 garlic clove
  • 1 tsp polyunsaturated oil
  • 2 tins plum tomatoes
  • 1 tsp sugar
  • handful of fresh basil leaves, chopped
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Method

Meatballs

  1. Peel and finely chop the onion; peel and crush the garlic
  2. Heat 1 tsp oil in non-stick frying pan, add onion and garlic and cook gently for 5 mins until softened and golden. Set aside to cool.
  3. Crack egg into a small bowl and beat with a fork.
  4. In a bowl mix the mince, breadcrumbs, onion, garlic, herbs and beaten egg. Using clean hands, form the mixture into approx 16 round balls.
  5. Place the meatballs on a plate, cover with cling film and refrigerate.

Tomato sauce

  1. Peel and chop the onion; peel and crush the garlic.
  2. Heat 1 tsp oil in a saucepan. Add onion and garlic and cook gently until softened and golden.
  3. Open tinned tomatoes and place in a bowl. Chop the plum tomatoes and add, with tomato juice, to the onion. Add the sugar and cook uncovered for approx 30 mins or until the tomato softens.
  4. Add basil leaves.
  5. Add a splash of water if the sauce is too thick.
  6. Preheat the oven to 180˚C / 350˚F / Gas Mark 4.
  7. Heat a non-stick frying pan with a dsp of polyunsaturated oil and cook meatballs for about 10 mins until browned.
  8. Place meatballs in an ovenproof dish, add the tomato sauce.
  9. Place in the oven for 15–20 mins until the sauce is bubbling.

Serve with pasta or mashed potatoes.

Serves:
4
Preparation time:
60 minutes
Cooking time:
30 minutes
Vegetarian:
No