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    Meatballs in Tomato Sauce

    Meatballs n Tomato Sauce with spaghetti on a white plate

    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 n Tomato Sauce with spaghetti on a white plate

    Meatballs in Tomato Sauce

    Jump to Recipe

    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 in a white bowl

    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 in a stainless steel serving dish with Indian condiments

    Keema

    Keema is a fragrant, but not hot, curry using minced beef or lamb.
    Serving dish of Basic Bolognese Sauce on a green worktop

    Basic Bolognese Sauce

    A large batch of a version of Bolognese Sauce with lots of vegetables. Serve with pasta or use as the basis of many other dishes, such as Chilli or Lasagne.
    Meatballs n Tomato Sauce with spaghetti on a white plate
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    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 x 400g can 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
    Prevent your screen from going dark

    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.

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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