Classic meatballs in tomato sauce

Classic meatballs in tomato sauce
  • Serves icon Serves 8 (2 meals for 4 people)
  • Time icon Hands-on time 35 min, simmering time 20-25 min

A proper pot of spiced meatballs cooked in a rich tomato sauce. They make a fabulous Friday night dinner served with spaghetti and plenty of parmesan.

Nutrition: per serving

Calories
398kcals
Fat
25.7g (9.9g saturated)
Protein
30.4g
Carbohydrates
10.2g (8.8g sugars)
Fibre
2.3g
Salt
0.8g
Calories
398kcals
Fat
25.7g (9.9g saturated)
Protein
30.4g
Carbohydrates
10.2g (8.8g sugars)
Fibre
2.3g
Salt
0.8g

Ingredients

  • Olive oil for frying
  • 3 onions, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 1 tbsp tomato purée
  • 1-2 tbsp ancho chilli paste or chipotle paste (depending on how hot you want it)
  • 2 x 400g tins chopped tomatoes
  • 500ml beef stock
  • 1kg free-range British beef mince
  • 2 large free-range eggs, beaten
  • 100ml whole milk
  • Rice, pasta and parmesan cheese to serve

Method

  1. Heat a glug of oil in a large, deep heavy-based frying pan. Add the onions and cook gently for 6-8 minutes until translucent. Turn up the heat, add the garlic and cumin and cook for 2-3 minutes until the onions start to brown. Transfer half to a large bowl.
  2. Add the tomato purée and chilli paste to the onions in the pan and cook for 2 minutes, then pour in the tomatoes and beef stock. Bring to the boil, then turn down to a simmer while you make the meatballs.
  3. Add the beef mince, eggs, milk and lots of salt and pepper to the onions in the bowl and use your hands to combine the ingredients thoroughly. Shape into 20-22 even-size balls.
  4. Heat a large frying pan with a glug of oil over a medium-high heat. Add the meatballs and fry, in batches, for 3-4 minutes until browned, then transfer to the sauce and simmer for 20-25 minutes until the meatballs are cooked and the sauce is thick. Use half the meatballs/sauce for 4 people and serve with rice/pasta, sprinkled with grated parmesan.

delicious. tips

  1. Make up to 3 days ahead and keep in an airtight container in the fridge.

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