Baked Meatballs with Simple Tomato Sauce

2013-03-06
  • Yield : 25 meatballs
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

What do you cook when you have 500g beef mince sitting in the fridge needing to be cooked? Baked meatballs with simple tomato sauce is a tasty, iron-rich answer.  It’s a meal that can feed everyone (1 baby and 2 adults) in our house.  I cut some up for George to eat as finger food and Charlie and I enjoyed it with buccatini (a spaghetti type tube pasta – you should definitely try some!).  The leftover meatballs were gobbled up on sandwiches the next day and a few put in the freezer for George.  I definitely recommend doubling the recipe so you have a batch in the freezer for another day.

Nutrition Note:  This tomato sauce is so so simple and by choosing no added salt tinned tomatoes it is virtually salt free. Perfect for the whole family!

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Ingredients

  • 500g lean beef mince
  • 1 small onion, grated
  • 1/2 cup breadcrumbs
  • 3 tbsp fresh parsley, basil or coriander leaves, chopped
  • 1 egg, lightly beaten
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • pepper to taste
  • 2 tbsp olive oil
  • 2 x 400g tins no added salt crushed or chopped tomatoes
  • 1/2 tsp sugar

Method

Step 1

Preheat the oven to 220 degrees celcius. In a large bowl, combine the beef, onion, breadcrumbs, half of the fresh herbs, egg, cumin, paprika and pepper. Mix together with your hands and shape into small balls. -

Step 2

Place the meatballs into a large roasting tin, coat gently in the oil and bake for 10-15 minutes. Transfer them to a frying pan over medium heat and add the tomatoes and sugar. Carefully stir the meatballs and simmer gently for 20 minutes. Stir through the remaining fresh herbs. -

Step 3

Serve the meatballs whole or cut-up as finger food or as a main meal, served alongside steamed vegetables or salad and cooked pasta spirals or roasted potatoes. -

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Recipe Comments

  1. posted by Marcelle on June 25, 2013

    My fussy little 1 year old just loves these meatballs! And we enjoy gobbling them up too. Thank you for sharing :-)

      Reply
    • posted by Jess on June 26, 2013

      Our pleasure! Thanks Marcelle, we’re glad you all enjoyed them too. Jx

        Reply
  2. posted by giulia on September 25, 2013

    oh nooo.. I accidentally rated 1 fork this recipe but it was not my intent.
    I just discovered your website and I was try to see the reviews..
    please if you can cancel my vote. My deepest apologize.
    Giulia

      Reply
    • posted by Allie on September 26, 2013

      Thanks Giulia for letting us know :) Ax

        Reply
  3. posted by Rebecca on January 17, 2014

    I made these today with pork mince (and also added some grated carrot.) Delicious! I’ll happily polish off any my 11month old won’t finish!

      Reply
  4. posted by Jo on January 27, 2014

    Hi, can these be frozen ? Thanks!

      Reply
    • posted by Jess on January 28, 2014

      Hi Jo, this is a great meal for the freezer. Enjoy, Jx

        Reply
  5. posted by Elizabeth on September 2, 2014

    Can I used cooked Quinoa instead of the breadcrumbs? Thanks!!

      Reply
    • posted by Allie on September 8, 2014

      You can try, they might not hold their shape as well. Quinoa flakes would be a good substitution though! Ax

        Reply
  6. posted by nancy on September 7, 2014

    Hi, at what stage can these be frozen? Before or after they’re added to the sauce?
    Thanks

      Reply
    • posted by Allie on September 8, 2014

      They can be frozen at both stages, you can freeze the meatballs as finger food or the whole meal. Ax

        Reply
  7. posted by Ange on January 7, 2015

    What do I do to make these egg free for my son who’s allergic to eggs? Please let me know cause I know he’d love these.
    Thanks

      Reply
    • posted by Allie on January 7, 2015

      You could omit the egg and they should be fine, alternatively you could try 1 tbsp chia seeds mixed with 3 tbsp water, allow to soak for a few minutes until a gel forms, then pop them in instead. GL, Ax

        Reply
      • posted by Ange on January 7, 2015

        Thank you. Am going to try these on the weekend. Can’t wait to see my boy try them!

          Reply
  8. posted by Kate on January 23, 2015

    I made these with quinoa flakes instead of breadcrumbs and Orgran brand No Egg instead of egg and they were great!

      Reply
  9. posted by Marianne on March 19, 2015

    OMG! Made them the other day and my 8month old loved loved loved it :) froze the rest of it to enjoy over and over again!! Great recipe!!

      Reply
  10. posted by Jennifer on March 22, 2015

    How many mL are in the cup you measure with? US, Japan, Australian are all different. Thanks.

      Reply
    • posted by Jess on March 22, 2015

      Hi Jennifer, our cup measures are 250ml. Jx

        Reply
  11. posted by bec on June 30, 2016

    I’m cooking these up tonight for dinner as they look delicious but i was wondering can i give these to my 6.5 month old or do you think she is a bit too young for this still… Thanks x

      Reply

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