Meatball pasta sauce

    1 hour 30 min

    Tasty beef meatballs are simmered in a tomato pasta sauce for an easy, family friendly supper. Easy to freeze, why not make a double batch for a home cooked meal another day?

    75 people made this

    Serves: 6 

    • Meatballs
    • 450g lean minced beef
    • 125g dried breadcrumbs
    • 150ml milk
    • 1 egg
    • 2 cloves garlic, finely chopped
    • 2 onions, finely chopped
    • 1 teaspoon salt
    • 1 teaspoon dried parsley
    • 1/8 teaspoon black pepper
    • 2 tablespoons olive oil
    • Sauce
    • 2 (295g) tins condensed tomato soup
    • 2 tablespoons lemon juice
    • 1/2 teaspoon salt
    • 1 teaspoon dried parsley
    • 1/2 teaspoon dried basil leaves
    • 1/2 teaspoon dried sage
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon cayenne pepper

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. To make meatballs: Combine in a bowl mince, breadcrumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into 2.5cm balls and set aside.
    2. Heat oil in large frying pan over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.
    3. To make the sauce: Mix together tomato soup, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan. Using the tin of tomato soup to measure, add two tinfuls of water to the pan. Add meatballs and simmer for 1 hour.

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    Reviews in English (61)


    Very tasty, I added extra Cayenne Pepper for a kick & it worked great.  -  06 Mar 2018


    Here is the solution to keep your meatballs from falling apart: place the raw meatballs on a 9 x 11 baking pan and bake at 350 degrees for 20-30 minutes. When cool, I place them in a colander and rinse (yes, I rinse them) with hot water. This drains the grease so you don't have any "swimming" on top of the sauce. Then I add them to the sauce and simmer for an hour. The meatballs came out wonderful!! I did not use any onions nor water and used tomato sauce instead of soup.  -  27 Oct 2005  (Review from Allrecipes US | Canada)


    I only used the meatball recipe since I already have a spaghetti sauce recipe. Thank you so AgentLucy for her suggestions for how to cook the meatballs; it saved me a lot of trouble. I used 3/4 cup breadcrumbs & 1/4 cup parmesan cheese. I only used a splash of milk so they wouldn't be too dry. I also used 1 tsp italian seasoning instead of parsley. Using all the milk would have been a disaster! I baked them, rinsed them off & added them to my sauce & simmered for 30 min. They held up great in the sauce; didn't fall apart at all. Worked out wonderfully-my first attempt at meatballs was a success!  -  02 Feb 2006  (Review from Allrecipes US | Canada)