Meatballs in tomato sauce

By admin
19 August 2010

Serves 4-6

Preparation time: 30 min

Cooking time: about 30 min


30 ml (2 T) olive oil

1 onion, finely chopped

1 clove garlic, chopped

600 g mince

2 eggs, whisked

30 ml (2 T) finely chopped parsley

Worcester sauce

salt and freshly ground black pepper


2 cloves garlic, crushed

30 ml (2 T) olive oil

1 can (410 g) chopped tomatoes

15 ml (1 T) tomato purée

5 ml (1 t) sugar

30 ml (2 T) chopped parsley

salt and freshly ground black pepper

fresh parsley to garnish


Heat a little of the olive oil and fry the onion and garlic until soft and translucent. Add it to the meat along with the eggs, parsley, Worcester sauce to taste, salt and pepper. Mix well and divide into equal portions.

Shape into balls with your hands (moisten them to make the job easier). Heat the remaining oil and fry the

meatballs over medium heat until golden brown. Remove from the pan.


In a large pan fry the garlic in heated olive oil until soft and translucent. Add the tomatoes and tomato purée and simmer until the sauce thickens. Add the sugar, parsley, salt and pepper. Add the meatballs to the sauce and cook over medium heat until warmed through and fragrant. Garnish with fresh parsley and serve with creamy mashed potatoes or rice.

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