Meatballs in Tomato Sauce

Meatballs in Tomato Sauce

Meatballs in Tomato Sauce


  • 2 slices of thick white Italian-style bread, crusts removed
  • 1/3 cup milk
  • 1 tablespoon olive oil
  • 400g lean beef mince
  • 1 clove crushed garlic
  • 1 cup grated parmesan
  • Chopped basil
  • Salt and pepper
  • .
  • SAUCE:
  • 750ml bottle of tomato pasta sauce
  • 1 cup beef stock
  • Basil leaves
  • .
  • Pasta of choice
  • .


  • Tear bread into small pieces, place in a bowl, and pour over milk and olive oil. Set aside until bread absorbs most of the liquid. Mix with a fork.
  • .
  • Place mince, garlic, parmesan and a little chopped basil in a large bowl, add the bread mixture, season with salt and pepper. Using your hand, bring the mixture together and mix until combined.
  • .
  • Shape spoonfuls of mixture into small meatballs. Cook meatballs in tomato sauce for pasta (see below) or roll lightly in plain flour and shallow-fry in batches over a medium high heat until golden and cooked through.
  • .
  • Place the pasta sauce, beef stock and a few basil leaves in a wide heavy based pan, bring to the boil, and then reduce heat to a simmer. Have the sauce at simmering point, not any higher or the meatballs may break apart.
  • .
  • Carefully spoon the meatballs into the sauce and cook uncovered for about 10-12 minutes or until the meatballs are cooked (depending on the size of the pan, the meatballs may need to be gently turned while cooking).
  • .
  • While meatballs are cooking, cook the pasta. Serve pasta with a spoonful of the tomato sauce and spoon over a few meatballs.


This recipe is from MLA (Meat & Livestock Australia)

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