Baked meatballs with tomato and penne

Baked meatballs with tomato and penne


1 person made this

About this recipe: Moreish pork and beef mince meatballs made with parsley, garlic and breadcrumbs, served with a homemade tomato sauce. Great served over penne or your favourite pasta. Both the sauce and the meatballs can be made in advance and chilled.

Riko Northamptonshire, England, UK

Serves: 2 

  • For the meatballs
  • 150g pork mince
  • 150g lean beef mince
  • 1/2 teaspoon paprika
  • 1 tablespoon chopped fresh parsley
  • 1 garlic clove, crushed
  • 1 slice bread, processed in a food processor for fresh breadcrumbs
  • 1 tablespoon tomato puree
  • salt and pepper to taste
  • For the sauce
  • olive oil
  • 1 onion, minced or 2 French shallots, minced
  • 2 garlic cloves, crushed
  • 125ml beef stock
  • good glug white wine
  • 1 (400g) tin chopped tomatoes
  • salt and pepper to taste
  • 1 tablespoon tomato puree, or to taste
  • 1 good pinch oregano
  • olive oil, for frying
  • 1 knob butter
  • fresh chopped basil and parsley for garnish (optional)

Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

  1. In a bowl combine the meatball ingredients and mix well using your hands. Shape into balls slightly smaller than a ping pong ball. Put on a plate, cover and chill for 30 minutes.
  2. Meanwhile, make the sauce. Heat a heavy based saucepan with oil and cook the onion until soft and translucent. Add the garlic and cook for a few minutes.
  3. Stir in the stock and wine, bubble for a moment then add the tomatoes, salt and pepper, tomato puree and oregano.
  4. Bring to the boil then immediately turn the heat down to a simmer. Simmer very gently for 90 minutes. Keep an eye on the sauce as you do not want it to be too thick. Add a splash of water or two if necessary.
  5. Preheat the oven to 150 C / Gas 2.
  6. Remove the meatballs from the fridge. Heat a frying pan with olive oil over medium to low heat. Add the meatballs and brown all over. Place on a non-stick baking tray
  7. Bake in the preheated oven until no longer pink at the centre, about 30 minutes.
  8. Just before serving the sauce, stir the butter through the sauce. Serve the meatballs on a bed of tomato sauce garnished with basil over penne pasta or spaghetti.

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