Homemade Meatballs in Tomato Sauce

    Homemade Meatballs in Tomato Sauce

    27saves
    2hours20min


    2966 people made this

    This is a recipe I got from my mother years ago -- it's great. Homemade meatballs are simmered in a deliciously rich tomato sauce.

    Ingredients
    Serves: 6 

    • MEATBALLS
    • 500g lean beef mince
    • 1 cup fresh breadcrumbs
    • 1 tablespoon dried parsley
    • 1 tablespoon grated Parmesan cheese
    • 1/4 teaspoon ground black pepper
    • a good pinch teaspoon garlic powder
    • 1 egg, beaten
    • SAUCE
    • 3/4 cup chopped onion
    • 5 cloves garlic, minced
    • 1/4 cup olive oil
    • 2 large tins (each 800g) whole peeled tomatoes
    • 2 teaspoons salt
    • 1 teaspoon white sugar
    • 1 bay leaf
    • 2 tablespoons tomato paste
    • 3/4 teaspoon dried basil
    • 1/2 teaspoon ground black pepper

    Directions
    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. In a large bowl, combine beef mince, breadcrumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
    2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes.
    3. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

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    Reviews (4)

    KerryHancock
    9

    The only tiny change was to bake the meatballs on a tray at 180°C for 20 mins then into the sauce. They don't break up & a fair deal of fat come out during the baking. Great recipe, we loved it - 03 Oct 2014

    by
    5

    love this dish it's a favourite, great for leftovers the next day.. I make my meatballs a little smaller, love them - 20 Jun 2011

    Donsmau
    by
    1

    Pretty good. I wanted a meatball recipe that you could do in the oven (thanks @KerryHancock). A bit too sweet for me, and no fresh herbs. What Are we meant to do with the 1/4 onion?! - 18 Aug 2016

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