Meatballs with vine tomato sauce

Meatballs with vine tomato sauce

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(6 ratings)

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Cooking time

Ready in 1¾ hours

Skill level

Easy

Servings

Serve 4 children and 2 adults

Get the kids to help you make these simple meatballs, or make them up in advance - great for Hallowe'en

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (child)

kcalories
182
protein
16g
carbs
10g
fat
10g
saturates
2g
fibre
2g
sugar
0g
salt
0.22g

Ingredients

  • 500g lean minced beef
  • 1 small onion, finely chopped
  • 1 eating apple, peeled and finely chopped (or grated)
  • 1 red pepper, cored, seeded and finely chopped
  • leaves from 2 sprigs oregano or 1 tsp dried
  • plain flour for coating
  • olive oil, for frying

For the sauce

  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 4 x 225g packs cherry tomatoes on the vine, halved
  • dash of Worcestershire sauce
  • dash of soy sauce
  • handful of fresh basil leaves

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Method

  1. Mash the meat in a bowl with a spoon, then tip in the onion, apple, red pepper and oregano (and seasoning if you want to). Mash again to mix everything together. Now mix well with your hands until the mixture is sticky and divide into 16 smallish balls. Chill in the fridge while you make the sauce. You can make them up to this stage 2 days ahead, or freeze them.
  2. Make the sauce. Soften the onion in a medium saucepan with the oil. Tip in the tomatoes and simmer very gently, uncovered, for about 20 mins. Add the rest of the ingredients except the basil and slow cook for another 15-20 mins. Add the basil and a splash of water from the kettle. Tip the contents of the pan into the food processor and whizz until smooth.
  3. Heat oven to 190C/fan 170C/gas 5. Gently roll the meatballs in flour. Heat a spoonful of oil in an ovenproof non-stick frying pan, wipe out with kitchen paper, then add the meatballs and fry gently and slowly over a low heat for 10 mins, turning them over once with tongs. (You may need to do this in batches if your pan is not very big.) Drain off any excess fat, pour in the sauce and finish off cooking in the oven for 15 mins. Serve with pumpkin mash.

Recipe from Good Food magazine, October 2004

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Comments

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astri24's picture

I think dividing the mixture into 16 balls made the meatballs too large in size. I would make them smaller.

flirtinflight's picture
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I'm sure they will be fine for the kids, but I didn't season enough so for me they were too bland.

laevans's picture
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Ran out of time (new baby in the house!) so ended up browning mince and adding sauce - it was delicious with pasta. Will do recipe properly soon!

abigail's picture
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I missed out the Pepper as I hadn't got any and it worked just as well. Made lots more than needed as it fed 4 adults and 2 kids with a good portion left over.
Will make again as it is so easy to do but very tasty.

tampea's picture
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Munchy, wouldn't have thought of using spple but got a subtle hint of sweetness. Used double portions so some went in the freezer for next time.

abigail's picture
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Easy to do, very nice.

jayne410's picture
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This is a really easy recipe and it's delicious for kids and adults.

anneconnolly's picture
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Great kiddy meal. Tasty but not too challenging flavours.

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