Meatballs in Provencal tomato sauce

By admin
28 July 2011

Serves 4-6


500 g lean mince

1 onion, grated

125 ml (½ c) fresh white


salt and freshly ground

black pepper

2 ml (½ t) ground cumin

2 ml (½ t) ground


15 ml (1 T) Worcester sauce


15 ml (1 T) olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1 can (410 g) whole tomatoes, finely chopped

125 ml (½ c) red wine

5 ml (1 t) soft brown sugar

salt and freshly ground black pepper

handful basil leaves, torn

100 g mozzarella cheese, sliced

extra basil to garnish

Preheat the oven to 200 °C.


Mix the ingredients for the meatballs and shape into small balls.

Arrange the balls on a greased baking tray and bake for 10 minutes.


Meanwhile heat the olive oil in a pan and fry the onion and garlic for 1 minute.

Add the tomatoes, red wine, brown sugar, salt, pepper and basil leaves and cook for about  10 minutes, stirring occasionally to prevent the sauce sticking to the bottom of the pan.

Spoon the tomato sauce over the meatballs and arrange the cheese slices on top.

Bake for another 5 minutes or until the cheese has melted.

Garnish with extra basil leaves and serve with pasta or fresh bread.

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