Meatballs in rich tomato gravy

By Faeza
05 July 2016

tomato sauce



¦ 750g ground beef

¦ 100g (1 cup) grated gouda cheese

¦ 125ml (½ cup) chopped fresh


¦ 65ml (¼ cup) breadcrumbs

¦ 1 egg, beaten

¦ salt and cayenne pepper

¦ 65ml (¼ cup) oil

Tomato gravy:

¦ 1 large onion, chopped

¦ 3 garlic cloves, crushed

¦ 2 cans (410g) whole tomatoes

¦ 1 can (170g) tomato paste

¦ 15ml (1 tablespoon) chopped

fresh coriander

¦ 3 bay leaves

¦ salt and pepper

¦ 500g spaghetti


Put ground beef in a medium bowl and add ½ the cheese, ½ parsley, breadcrumbs, egg, salt and pepper.

Gently mix until well combined.

Heat half the oil in a large frying pan.

Shape mixture into golf ball sizes and fry.

Lower heat so the meatballs sizzle but don’t burn.

Cook for about 6 minutes or until lightly browned.

In a large saucepan, heat remaining oil and fry onion and garlic until soft.

Add tomatoes and tomato paste and cook for 2 minutes.

Add coriander, bay leaves, salt and pepper to taste.

Add meatballs, cover and simmer gently until cooked through (for about 8 minutes).

Remove lid and cook on high for 5 to 10 minutes to thicken the sauce.

Cook spaghetti according to directions on packet.

To serve, divide pasta among serving bowls; top with meatballs and sauce.

Sprinkle with the remaining cheese and parsley.

Use four large tomatoes, peeled and diced instead of canned tomatoes.