Meatballs and Tomato Sauce

7 Aug

I had a meatball craving the other day, so I busted out this recipe for meatballs which are cooked in the oven. I doubled the recipe to make 24 giant meatballs, which fits perfectly on my tray. I normally eat 4 and James eats 6, and I served it with homemade tomato sauce (recipe below), steamed green beans and fried mushrooms.

There’s no reason to not make large quantities of this recipe, and supposedly they freeze quite well cooked or uncooked. I didn’t have a lot of the ingredients – I subbed eggs for the milk and didn’t have any italian seasoning or garlic salt and only one onion but it still came out really well. I think it’s pretty much bombproof.


  • 500g extra lean beef mince
  • 500g pork mince
  • 1/2 tsp salt
  • 1 small onion, diced
  • 3 garlic cloves, finely chopped
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp crushed red pepper flakes
  • 2-3 dashes hot pepper sauce
  • 3 TBSP Worcestershire sauce
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 1 cup bread crumbs


  1. Preheat oven to 200C.
  2. Place meat into a big bowl and season with salt, onion, garlic, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce. Mix well.
  3. Add the egg, cheese and breed crumbs. Mix until evenly blended, then form into large meatballs (you should be able to get 24 out of this recipe), and place onto a lined baking tray.
  4. Bake 20-25 minutes.

I also made a sauce to go with it, basically stealing the sauce from this recipe where everyone loved the meatball sauce but thought the meatballs were a bit bland. This is a pretty delicious sauce – rich with tomato flavour, but still lets the meatballs be the star of the show.

The sauce to meatball ratio isn’t perfect – I think you’d probably need 36 meatballs for it to even out, and that’s with pretty generous sauce portions.


  • 3/4 chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 (800g) cans whole peeled tomatoes
  • 2 tsp salt
  • 1 tsp white sugar
  • 1 bay leaf
  • 1 (160g) can tomato paste
  • 3/4 tsp dried basil
  • 1/2 tsp ground black pepper


  1. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf.
  2. Cover, reduce heat to low, and simmer 90 minutes.
  3. Stir in tomato paste, basil, 1/2 teaspoon pepper and simmer 30 minutes more.
Very Rough Nutritional Guide:
4 meatballs: 398 calories, 41% fat, 43% protein, 16% carbs
All the sauce: 998 calories, 54% fat, 13% protein, 33% carbs


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