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Member recipe

Meat Balls in Tomato sauce

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Cooking time

Prep: 40 minutes Cook: 2 hours and 20 minutes

Skill level

More effort


Serves 6

My dear fathers recipe which is still a firm family favourite,light and tasty meatballs in a herby tomato sauce.

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For the meatballs

  • 600g Lean beef mince
  • 300g Pork mince
  • 1 Red pepper de-seeded
  • 1 Green Pepper de-seeded
  • 125g White mushrooms
  • 1 Large white onion
  • 1 / 2 Teaspoon garlic granules according to taste
  • 1 Teaspoon dried marjoram
  • 1 Teaspoon dried thyme
  • Good grind of freshly milled salt and black pepper
  • 1 large egg (beaten)

For The Sauce

  • 2 400g Tins quality tomato soup
  • 2 Tablespoons tomato puree
  • 250g Passata
  • 1 Teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 Teaspoon garlic powder
  • Good grind of freshly milled salt and black pepper


  1. Start by mixing all the sauce ingredients in a large sauce pan at least 5ltrs in size.Heat on a gentle heat stirring occasionally

  2. Finely chop all the vegetables (the finer the better) place in a large mixing bowl together with all the herbs, garlic and the mince, add the beaten egg and salt and pepper. Get your hands in and give it a good mix, not to heavy handed mind or your meatballs will become heavy and too compact.

  3. Take a small handful of the mixture and roll into a ball in the palm of your hands (about the size of a golf ball) and gently place in the sauce, continue until all meatballs are made.

  4. Turn up the heat slightly to a gentle simmer.At this stage DO NOT stir the meatballs or you will risk breaking them up, put the lid on and simmer for 20 mins.

  5. Give the meatballs a gentle stir,reduce heat and cook on a very low heat for at least 2 hours. Serve with spaghetti or linguini and freshly grated parmesan cheese

Comments, questions and tips

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