Tag Archives: meatballs

Spicy Baked Meatballs in Tomato Sauce

Aaaaah, such a treat and oh so simple with the added bonus that they are really satisfying to make! The meatballs are gently spiced so that your tastebuds get a lovely hit but aren’t overpowered and the tomato sauce is just really easy and a perfect foil for those lovely meaty balls! Absolutely perfect as a midweek family supper…time and time again! Will definitely be a favourite in our house.

Serves 4

What you need…

1 x large baking tray, lined with tin foil

500g beef mince

1 large onion, finely chopped

50g panko bread crumbs

A large handful fresh flat-leaf parsley, finely chopped

1 teaspoon dried oregano

1 teaspoon garlic salt

1 red chilli, deseeded and finely chopped

1 egg, lightly beaten

2 tablespoons olive oil

2 x 400g cans chopped tomatoes

1 teaspoon caster sugar

1 teaspoon dried crushed chillis

Sea salt and black pepper

To serve, pasta of your choice (I prefer gluten-free spaghetti)

What to do…

Preheat your oven to 200˚c / 200˚f /gas6.

Take a large, roomy mixing bowl and tip in the beef, onion, breadcrumbs, parsley, oregano, garlic salt, chilli and egg. Mix until thoroughly and evenly combined and then – my favourite bit – scoop out small amounts of mixture and roll it between your hands to create a ball somewhere between the size of a walnut and golf ball – your choice! This bit is most satisfying – no idea why… Repeat until you’ve run out of mixture and then place the meatballs on your baking tray in a single layer, drizzle with the oil and pop in the oven for 15 minutes.

Meanwhile, make your simple but perfect sauce. Into a medium saucepan, tip in the tinned tomatoes, caster sugar and crushed chillis. Season with salt and pepper, stir and leave over a moderate heat for 15 minutes.

Remove the meatballs from the oven and tip into the pan with the tomato mixture. Bring to the boil and then reduce the heat to a gentle simmer for 25 minutes, stirring occasionally.

To cook the pasta, follow the instructions on the packet – I heated my salted water as soon as the meatballs went into their sauce. By the time the water came to the boil and then the pasta cooked, it was about the 25 minutes that the meatballs were nestling in their tomato sauce.

Whilst all this is going on, pour a glass of wine (red in my case) and carefully remove the foil from the baking tray – screw up and discard, returning your clean baking tray to the cupboard without any cleaning – a small joy but it makes me happy!

Take 4 large pasta bowls and heap in the pasta before topping with these luscious meatballs and their luscious sauce – so lovely and comforting – a top up of that glass of red wine doesn’t go amiss either – cheers!

Inspired by…

Gino D’Acampo

How easy…

Easy, relaxing and you can clear up and sip wine whilst it’s doing its cooking thing!