Meatballs in Tomato Sauce

Another family favourite from my childhood – Meatballs in Tomato Sauce with spaghetti. At the time we felt very cosmopolitan in our food tastes as most meatballs came in tins and were quite inferior to these morsels.

Meatballs in Tomato Sauce

Making meatballs isn’t hard but it does take a bit longer than a meat sauce, of course. But the results are worth it! Children of all ages will eat meatballs and even the youngest member of our family, who is a 9-month-old will make a good attempt. (She picks up the meatballs and chopped-up spaghetti, but we spoon the sauce into her – tomato sauce gets everywhere!)

Why do you put sugar in tomato sauce?

The sugar takes away the slight bitterness you get with cooking tomatoes. You don’t have to add it, so try both ways and see if you can tell the difference.

How much spaghetti per person?

This depends so much on personal preference and appetite. For normal portions, the general guidelines are to cook 70-80g dried or 100-120g fresh pasta per person. In our family, though, we don’t eat a large serving of pasta (or rice) so I would cook maybe only 50-60g dried pasta per person.

But, if I’m cooking for my nephews I would definitely cook a lot more.

How can you cut down the prep time for Meatballs in Tomato Sauce?

Having some of the ingredients pre-prepared in the freezer always helps to cut down the prep time for dinner:

• Onions – Slice or chop and freeze them yourself (see how here) or buy them prepared and frozen
• Garlic – Again mince and freeze, or buy garlic puree in tubes. It stored in oil so you’ll need about twice as much as fresh, but it’s convenient and keeps for ages in the fridge
• Breadcrumbs – If you have a couple of slices left, just whizz them up and freeze for up to a month for instant breadcrumbs.

Helpful Tools

• Helix Garlic Press – Often, I just chop garlic, but when you want it to be very fine it’s easier to use a garlic press. I’ve just updated mine as it’s a bit fiddly to use (and 30 years old, so I felt justified). A helix press means you don’t need as much force to get more out of the garlic – also good if your grip isn’t as strong as you’d like
• Splash screen – Reduces fat splashes when you’re frying the onions for the sauce.

If you like this…

…Why don’t you try:

One-pot Mince and Pasta

Most of the ingredients for this are in your store cupboard. Just add mince and onions for quick and easy mince and pasta – all cooked in one saucepan.

Keema

Keema is a fragrant, but not hot, curry using minced beef or lamb.

Basic Bolognese Sauce

A large batch of a version of Bolognese Sauce with lots of vegetables, and which is the basis of many other dishes.

Print Recipe

Meatballs in Tomato Sauce

Serve Meatballs in Tomato Sauce with spaghetti – or your favourite pasta.

Prep Time45 mins

Cook Time25 mins

Total Time1 hr 10 mins

Course: Supper

Cuisine: European

Servings: 4 servings

Author: [email protected] Cooks

Ingredients

For the Tomato Sauce:

• 1 medium onion (175g)
• 2 cloves garlic
• 2 tablespoons olive oil (30ml)
• 1 tablespoon dried mixed herbs (15ml)
• 400 g tin chopped tomatoes
• 1 tablespoon tomato puree (15ml)
• 2 teaspoons soft brown sugar (10ml)
• Large pinch of salt
• Freshly ground pepper

For the Meatballs:

• 1 medium onion (175g)
• 5 g fresh parsley OR
• 2 teaspoons dried parsley (10ml)
• 2 slices wholemeal bread (85g)
• 450 g minced beef
• 1 large egg
• Large pinch of salt
• Freshly ground pepper
• 2 tablespoons olive oil (30ml)

To serve:

• 250 g spaghetti
• Grated Parmesan or other cheese

Equipment

Large frying pan

Large saucepan

Instructions

Preparation:

• Finely chop both onions, putting into separate dishes
• Crush, or finely chop, the garlic clove
• Finely chop the parsley
• Make the bread into breadcrumbs by grating, or blitzing in a food processor.

For the Tomato Sauce:

• Heat the oil in a large saucepan on a MEDIUM-HIGH heat
• Fry the onions until softened. 5-10 minutes
• Add the garlic and herbs and cook for 1 minute
• Add the remaining ingredients

  (Tin of tomatoes, tomato puree, brown sugar, salt and pepper)
• Stir well and bring to the boil and simmer for 20 minutes while making the meatballs.

For the Meatballs:

• Soak the breadcrumbs in 50ml cold water for a few seconds. Squeeze out the surplus water if you have any
• Add the crumbs to the mince with the onions, parsley, egg, salt and pepper. Mix well together – preferably with your hands
• Form into small balls – about the size of a golf ball

  You will make about 20
• Heat the oil in a frying pan on a MEDIUM heat and brown the meatballs all over
• You aren't cooking them through, so 1-2 minutes a side is fine

  You may need to do this in batches
• Put all the meatballs back into the frying pan
• After the sauce has had its 20 minutes, pour the sauce over the meatballs. Put the lid on and cook for a further 20-25 minutes.

Spaghetti:

• Cook the spaghetti for 8-12 minutes in boiling, salted water

  Check your packet to see how long it recommends
• Serve the spaghetti with meatballs and tomato sauce and a grating of Parmesan (or other cheese).

Notes

Everyday Cooks Tips:

Short Cuts:

• Onions – Buy prepared and frozen or make your own
• Garlic – Buy garlic puree or freeze minced garlic
• Breadcrumbs – Grate, or process the last few slices of a loaf and freeze for up to a month

How much spaghetti?

• For normal portions, the general guidelines are to cook 70-80g dried pasta per person. If you don’t eat a large serving cook maybe only 50-60g dried pasta per person.