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.
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)
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
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.
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.
Stir in the stock and wine, bubble for a moment then add the tomatoes, salt and pepper, tomato puree and oregano.
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.
Preheat the oven to 150 C / Gas 2.
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
Bake in the preheated oven until no longer pink at the centre, about 30 minutes.
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.