Meatballs in tomato sauce


Freezer friendly

( 2 adults and 2 kids )

  • Meatballs
  • onion
  • 1 clovegarlic
  • 1 bunchparsley
  • 700 gramsbeef mince
  • egg
  • 50 gramsgrated parmesan
  • 100 mlmilk
  • 50 gramsbreadcrumbs
  •  salt
  •  pepper
  • Tomatsauce
  • onion
  • 1 clovegarlic
  • 70 gramstomato purée- the equivalent of a small tin
  • 2 canchopped tomatoes
  • 500 mlwater
  • 1 cubebeef stock
  • 1 packetfresh pasta
  •  salt
  •  pepper
* = Good to know - click the ingredient
= See the recipe - click the ingredient

This dish smells like Italy, tastes amazing and lasts you two days. Serve with pasta on day one, and delicious creamy mash on day two. Enjoy!



1. Chop onion, garlic and parsley and mix with the beef mince, egg, breadcrumbs, grated parmesan, milk and salt and pepper. Make a little test-ball and cook it to make sure the seasoning is how you like it.

Tomato sauce

2. Chop onion and garlic and cook for a few minutes in a bit of oil until slightly browned. Add the additional ingredients and let the tomato sauce simmer for about 15 minutes or more. The longer it simmers, the more intense the flavour will be.

3. While the sauce simmers, shape nice little meatballs from the farce. If you're in a rush, make fewer, slightly bigger meatballs. Add the meatballs to the sauce and let them simmer along until they're cooked through. That takes about 10 minutes.

4. Cook the pasta according to the packet and serve with the meatballs, tomato sauce and some extra grated parmesan on top.

5. Enjoy!


Remember to save the leftovers for dinner tomorrow.

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