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Homemade meatballs in tomato sauce

Serves 4


  • 2 tablespoons olive oil
  • 150g peeled and finely chopped onion
  • 1 clove garlic, crushed
  • 900g freshly minced beef
  • 2 tablespoons freshly chopped herbs, such as marjoram or 1 tablespoon rosemary
  • Half courgette, grated
  • 1 egg, beaten
  • Freshly ground black pepper
  • For the tomato sauce
  • 3 tablespoons olive oil
  • 110g peeled onion, sliced
  • 1 clove garlic
  • 150g fresh mozzarella, grated
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 400g tin chopped tomatoes


  • Tablespoon
  • Chopping board
  • Garlic Crusher
  • Grater
  • Small bowl
  • Whisk
  • Teaspoon
  • Saucepan
  • Large mixing bowl
  • Baking Sheets
  • Frying Pan
  • Ovenproof dish


  1. Heat 2 tbsp oil in a heavy saucepan over a gentle heat add onion and garlic, cover and sweat for 4 minutes until soft and golden, allow to cool
  2. In a bowl mix the minced beef with the cold sweated onions and garlic add the courgettes, herbs and seasoning add beaten egg
  3. Divide mixture into 24 round balls, cover and refrigerate until required
  4. To make tomato sauce, repeat step 1 without cooling the onion, add the chopped tomatoes, season with sugar and freshly ground pepper
  5. Cook the tomatoes uncovered for approx 30 minutes until soft
  6. Heat a frying pan and cook the meatballs for about 10 minutes in 3 tbsp of oil
  7. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with grated mozzarella, place under a heated grill until the cheese has melted
  8. Serve with Spaghetti