Braised Mediterranean meatballs in rich tomato sauce

    50 min

    This is the very first recipe I ever made up, and anyone that I've ever made it for has loved it! The preparation takes a while but once the meatballs are made it's just a matter of simmering them in the sauce, stirring gently to make sure the meatballs stay in one piece.

    County Down, Northern Ireland, UK
    19 people made this

    Serves: 2 

    • For the meatballs
    • 225g (1/2 lb) lean lamb mince (or 50/50 pork and lamb mince)
    • 1 small onion, very finely chopped
    • 1 large egg
    • 1/4 tsp ground cumin
    • 1/4 tsp ground fenugreek
    • 1/4 tsp ground coriander
    • breadcrumbs
    • olive oil for frying
    • For the sauce
    • 300ml (1/2 pint) of hot chicken stock
    • 1 tin chopped tomatoes
    • 1 tbsp Worcester sauce
    • 1 tbsp balsamic vinegar
    • 1 tbsp tomato puree
    • 1 tbsp ketchup
    • 1 clove of garlic, crushed
    • 1 tsp oregano
    • 1 tsp basil
    • 1/2 tsp sage

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Combine all the sauce ingredients in a large bowl, mix thoroughly and set aside.
    2. In a large bowl and using a fork, thoroughly combine the mince, onion, egg and spices. Add breadcrumbs as necessary to bind the mixture together.
    3. Roll about a teaspoon of this mixture in your hands and then roll each meatball in a little plain flour. This will help to form a nice crust. Cover with clingfilm and leave in the fridge for about an hour to firm.
    4. Gently fry the meatballs in the olive oil over a moderate heat until golden brown.
    5. Quickly pour in the sauce mixture (expect quite a bit of sizzling here). Reduce to a simmer and let the sauce bubble for about 25 to 30 minutes, stirring gently until it gets to coating consistency.
    6. Serve with rice, plain couscous or pasta and plenty of bread.

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    Reviews in English (3)


    lovely absolutely lovely, well worth the effort. The prep i thought was fun and easy. Really tasty and flavorsome. I did manage to make more than the recipe stated this could be because i used slightly more mince than the recipe called for so i have frozen those. So next time we want meaballs all i will need to do is defrost the ones i have and make the sauce again, how easy is that??? Telboy1999 thanks so much for this recipe, i think its the best ive found so far  -  08 Feb 2010


    Lovely recipe-already had meatballs so just made sauce to go with them. Fabulous flavour,all family agreed. I'll definitely make this again  -  15 Oct 2009


    Already had lamb meatballs in the freezer so used those. Added a tablespoon of raw sugar and tablespoon of mint sauce. and this recipe turned out grand,  -  18 Jan 2011