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Meatballs with tomato sauce Meatballs with tomato sauce

Meatballs with tomato sauce

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Tasy midweek meatballs from overn to plate in under 30 mins!

Preparation: 25 mins 
Cooking: 25 mins

Ingredients to serve 4-6

  • 420g minced lamb
  • 1 large and 1 small onion
  • 2 carrots
  • 1 small courgette
  • 2 cloves of garlic, peeled and crushed
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano or thyme, chopped
  • 750ml passata
  • salt and freshly ground black pepper
  • 3 sprigs of flat-leaf parsley
  • 1 egg
  • 50g breadcrumbs
  • To serve: pasta and salad
  • Pre-heat the oven to 180°C Gas Mark 4 (350°F).
  • Peel and chop the large onion finely. Finely dice the carrots and courgette. Heat the oil in a large frying pan.  Add the large onion, carrots, courgette and half the garlic.  Cook over a low heat for 5 minutes. 
  • Sprinkle the oregano or thyme over the top, mix for a minute, then pour in the passata. Season with a little salt and black pepper. Allow to simmer gently.
  • Meanwhile, roughly chop the small onion and place in a food processor. Add the parsley, the remaining garlic, the egg, a little salt and black pepper. Blitz until smooth.
  • Place this mixture along with the lamb and breadcrumbs in a large bowl.  Mix well to combine. Season. Roll into meatballs the size of a ping-pong ball and place in a roasting tin which has been lined with baking parchment. Cook in the oven for 15 minutes.
  • Add the meatballs to the sauce and allow to simmer for 10 more minutes.
  • Serve hot with pasta and salad.

Tip: These meatballs freeze well.  Why not make a larger batch and freeze in portions for those nights when you are too tired to cook?

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