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Simple Meatballs in Tomato Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

My mum used to always make these and now I do to. I think the original recipe came from one of those womens day/weekly recipe cards.

My mum used to always make these and now I do to. I think the original recipe came from one of those womens day/weekly recipe cards.

Ingredients

Serves: 4

Metric Cups
  • 500 grams minced beef (or veal/pork mince)
  • 2 slices white bread (crusts removed)
  • milk (soak the bread in)
  • ½ teaspoon dried oregano
  • 125 millilitres white wine
  • 1 can tomato puree (not paste - it's normally near the bottom of the shelf)
  • butter (to fry the meatballs in)
  • 18 ounces ground beef (or veal/pork mince)
  • 2 slices white bread (crusts removed)
  • milk (soak the bread in)
  • ½ teaspoon dried oregano
  • 4⅖ fluid ounce white wine
  • 1 can tomato puree (not paste - it's normally near the bottom of the shelf)
  • butter (to fry the meatballs in)

Method

Simple Meatballs in Tomato Sauce is a community recipe submitted by jonathan.baker87 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre Heat oven to 180C
  • Combine all ingredients except wine and tomato puree and mix till well combined.
  • Roll into meatballs about the size of a walnut, or whatever you prefer really.
  • Heat some butter over a medium heat and cook the meatballs on both sides till just browned, they dont need to be cooked through. If you cant fit all of them in the pan at once just do them in batches, adding some extra butter to the pan each time.
  • Remove all meatballs from the pan and pour in the white wine, cook and let it bubble up, scraping all the bits off the bottom of the pan. Pour in the tomato puree and stir the sauce.
  • Put the meatballs in the sauce and put the pan in the oven (if its not oven safe transfer everything to an ovensafe dish that has a lid) and cook for about half an hour with the lid on.
  • Pre Heat oven to 180C
  • Combine all ingredients except wine and tomato puree and mix till well combined.
  • Roll into meatballs about the size of a walnut, or whatever you prefer really.
  • Heat some butter over a medium heat and cook the meatballs on both sides till just browned, they dont need to be cooked through. If you cant fit all of them in the pan at once just do them in batches, adding some extra butter to the pan each time.
  • Remove all meatballs from the pan and pour in the white wine, cook and let it bubble up, scraping all the bits off the bottom of the pan. Pour in the tomato puree and stir the sauce.
  • Put the meatballs in the sauce and put the pan in the oven (if its not oven safe transfer everything to an ovensafe dish that has a lid) and cook for about half an hour with the lid on.
  • Additional Information

    Serve with buttery pasta, I like to use pappadelle. Or for something extra rich but really delicious, serve with some pasta dressed with a creamy sauce. Mmmmmm

    Serve with buttery pasta, I like to use pappadelle. Or for something extra rich but really delicious, serve with some pasta dressed with a creamy sauce. Mmmmmm

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