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Beef meatballs in tomato sauce

Name: Beef meatballs in tomato sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil; 2 spring onions, finely chopped; 400g beef mince; 1 medium free-range egg; Handful plain flour, for dusting; 400g can chopped tomatoes; 1 tsp ground cumin; 1 tbsp tomato purée

By: Delicious. food team

Published: 31 Jan 10
Updated: 9 May 24

You can’t beat proper homemade meatballs cooked in a rich tomato sauce. This is our go-to recipe; it may look simple but it tastes incredible. It’s a perfect dinner party recipe for everyone to tuck in to.

Once you’ve mastered this simple recipe, try our Italian baked meatballs with garlic baguettes.

Easy
February 2010

Test kitchen approved

Serves 4
Takes 20 minutes to make, 40 minutes to cook, plus chilling

Once you’ve mastered this simple recipe, try our Italian baked meatballs with garlic baguettes.

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Ingredients

2 tbsp olive oil
2 spring onions, finely chopped
400g beef mince
1 medium free-range egg
Handful plain flour, for dusting
400g can chopped tomatoes
1 tsp ground cumin
1 tbsp tomato purée

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Method

Put 1 tbsp of the oil into a pan, add the spring onion and cook for about 5 minutes until soft. Remove from the heat and set aside to cool.
Put the beef mince and half the onion into a large bowl. In a small bowl, lightly whisk the egg with a fork, then add to the meat and onion. Season and mix everything together with your hands – you can use a fork but it is more fun using your hands.
Divide the mixture evenly into 8 balls. Sprinkle the flour onto a plate, then roll each meatball in the flour. Chill for 10 minutes.

Heat the remaining oil in a frying pan, add the meatballs and cook for 5 minutes without moving them. Using tongs, carefully turn them over and cook for another 5 minutes.
Mix the tomatoes, cumin and tomato purée and remaining spring onion together, then add to the pan. Cover and cook gently for 25 minutes until the meatballs are cooked.

Recipe from February 2010 Issue

This cast iron skillet pan offers incredible heat retention and distribution, making it a great choice for charring, frying and browning meat, fish and vegetables.