MEATBALLS IN TOMATO SAUCE

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This Meatballs in Tomato Sauce recipe is made with a blend of ground beef and pork sausage mince. This mix, together with Mediterranean herbs, garlic and dairy free cheese makes these meatballs scrumptious and stand out from the rest! It’s a simple recipe but tastes incredible, just perfect for your next family dinner.

I’ve made this a lighter version by baking the meatballs rather than frying them, but believe me when I say that they are just as finger-licking good.

WHY COOK THE MEATBALLS SEPARATELY?

I suggest you cook any type of meatball before placing them into a sauce. This ensures that the full flavour of the meat is encaptured within its outer crust and they’re tastier. It also avoids them taking on a boiled/steamed flavour, which I personally don’t enjoy.

SAUCE

I’ve used a Puttanesca style sauce for this recipe which really makes these Meatballs in Tomato Sauce even more scrumptious.

It’s rich Italian flavour will have everyone coming back for seconds!

Since summer is over and fresh tomatoes are no longer in season, I have used canned tomato pulp. However, if you want to cook this recipe with fresh tomatoes, substitute the tomato pulp with 500g/1.2lbs of fresh tomatoes.

MAKE AHEAD

This recipe can be made ahead or even the day before and reheated.

Print Recipe

MEATBALLS IN TOMATO SAUCE

By Alex – Serves: 6

This Meatballs in Tomato Sauce recipe is made with a blend of ground beef and pork sausage mince. This mix, together with Mediterranean herbs, garlic and dairy free cheese makes these meatballs scrumptious and stand out from the rest! It's a simple recipe but tastes incredible, just perfect for your next family dinner.

Ingredients

• MEATBALLS:
• 600g (1.4lbs) ground/minced beef
• 300g (10.7oz) pork sausage mince
• 2 garlic cloves
• 1 ½ teaspoons mixed dried herbs
• 1 teaspoon marjoram powder
• 5 tablespoons almond flour
• 2 tablespoons nutritional yeast
• 130g (4.6oz) dairy-free cheese (diced or grated)
• salt & pepper
• SAUCE:
• 2 garlic cloves (finely chopped)
• 2 x 400g can tomato pulp or 500g fresh tomatoes
• 30g (1oz) capers
• 112g (4oz) black olives
• 6 tablespoons extra virgin olive oil
• 1 teaspoon dried basil
• 1 mild chilli pepper
• salt & pepper

Instructions

1

MEATBALLS:

2

Place the minced beef and pork sausage mince in a large bowl and mix well.

3

Add the finely chopped garlic, herbs, almond flour, nutritional yeast, dairy free cheese, salt & pepper

4

Mix well to combine all the ingredients together. You can use your hands, it's easier and better

5

Place parchment paper on a large baking tray

6

Heat the oven to 200°C/392°F

7

With slightly oiled hands, make little meatballs and place them on the baking tray

8

You may need two baking trays depending upon how big your meatballs are

9

Now drizzle or spray a little extra virgin olive oil over the meatballs

10

Cook in the oven for about 20 minutes

11

Place the cooked meatballs in the Puttanesca sauce and simmer for about 5 minutes.

12

SAUCE:

13

Wash and discard the chilli seeds from your chilli pepper and finely slice

14

In a large pan place the oil, finely chopped garlic, sliced chilli and sauté for about 2 minutes

15

Add the tomato pulp and cook on medium heat, stirring occasionally until you have a thick consistency, not dry but the water from the tomatoes has evaporated

16

Add the olives and the capers together with the basil.

17

Season with salt & pepper

Notes

If you are using fresh tomatoes, peel and dice them before placing them in the pan. I use a vegetable peeler from Victorinox which has a serated blade which makes peeling vegetables with thin soft skins like tomatoes and peppers easy. If you don't have one then place them in hot boiled water for one/two minutes. This is done off the stove as you don't want to actually boil and cook the tomatoes. The skin will soften and easily peel off.

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