Mini-Meatballs in a Rich Tomato Sauce

super easy


Here we go: my last recipe of 2021! These mini-meatballs in a rich tomato sauce go really well with the Italian Appetiser with Mozzarella, Salami, Semi-Dried Tomatoes, and Basil that I shared yesterday and make for a stunning Italian appetiser feast. You can either serve them in a big bowl or on a beautiful plate or tray. They will stay warmer in the bowl of course so keep that in mind.

Again, make sure to go for high-quality mince. I personally only ever get mince from a butcher that I know has very flavourful mince – without any hard pieces in it.

Got any leftovers? You can easily reheat them the next day by putting the meatballs in the sauce in the oven, in a bowl covered with foil. We had the leftovers with some grated cheddar/parmesan: delicious!



Adjust Servings
200g pork mince
200g beef mince
150g tomato puree
400g tinned plum tomatoes
1 medium onion
1 egg
7tablespoons breadcrumbs
1tablespoon oregano
1tablespoon thyme
3tablespoons smoked paprika
salt & pepper
handful of fresh basil to serve
For some spice
tabasco or chilli flakes


Preheat the oven to 220° C Fan
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Finely chop the onion
Heat up oil in a frying pan and cook the onion for a few minutes. Add the tomato paste, plum tomatoes, oregano, thyme and smoked paprika. Use the tin of the tomato paste and add 1 tin of water.
You can add more water if you prefer a thinner sauce of course. Continue to cook while preparing the meatballs.
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Add the mince, egg and breadcrumbs to a bowl
Season with pepper & salt. Knead it together using your hands, by doing so the mince will get really soft.
Roll into bitesize balls.
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Place onto eco-friendly parchment paper or on a reusable baking mat
Cook in the oven at 220° for 15 minutes or until they get a bit of a crust at the top.
Pop them into the tomato sauce to give them a lovely sauce coat. Serve in a bowl or on a tray with some fresh shredded basil.
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