These meatballs are actually leftovers from our Juicy Burger Recipe which we formed into meatballs and put in the freezer. The meatballs have the same great flavour as the burger but go really well with a simple, fragrant tomato & basil sauce.
This is a perfect way to get two meals out of one ingredient (although you need to use a bit more at the start). The meatballs are shallow fried on a skillet to get cooked and colour, then placed in the tomato sauce for around 5-10 minutes.
Simply serve with cooked pasta and sprinkle with Parmesan Cheese. You can’t beat a good ol’ meatball dinner midweek. These meatballs are best made in advance (ideally 1+ days) as the flavours will really come together.
Meatballs in Tomato & Basil Sauce Recipe
For the Meatballs
- 400g lean beef mince
- 1 medium onion
- 1 tsp garlic puree
- Fresh coriander approx 40g
- 1/2 to 1 tsp Salt
- 1/2 tsp black pepper
- 1/4 tsp chilli powder
- 2 tsp fish sauce
- 1 tsp worcestershire sauce
For the Tomato Sauce
- 1 small onion
- 1 tsp minced garlic
- 1 tsp tomato puree
- 500g passata (seived tomatoes)
- 1 glass Marsala, Madeira or red wine
- 1/2 cup chicken stock
- 1 tsp Worcestershire Sauce
- 1 tsp paprika
- 1/2 tsp dried mixed herbs
- Small pinch of dried chilli flakes
- 1 tsp sugar
- Salt and black pepper to taste
- Around 10 fresh basil leaves, finely chopped (more if you like)
- First Prepare the meatball mixture.
- Blend the onions, garlic and coriander until smooth.
- Add to the beef and add the remaining meatball ingredients.
- At this stage it is a good idea to fry a small piece to check the seasoning.
- Prepare the tomato sauce. Start off by gently sauteeing the onion in some olive oil, about 5 minutes.
- Add the garlic and cook for a further 1 minute.
- Add the tomato puree and fry for a further 1 minute
- Add the Marsala and allow to reduce for 1-2 minutes on a high heat.
- Turn the heat to low, add the rest of the sauce ingredients (except the basil).
- Allow to simmer on a gentle heat for 10 minutes.
- In the meantime shape the meatballs into small 1inch peices.
- Fry on a medium-high heat in a skillet or frying pan to brown.
- Drain on kitchen Paper.
- Add the meatballs to the tomato sauce and allow to simmer gently for a further 10 minutes.
- Finally add the fresh chopped basil and serve with your choice of pasta, topped with Parmesan cheese (optional).