Meatballs in Tomato

Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

These are lovely served with mash, rice or some crushed boiled potatoes.


  • 300 g (10½ oz) minced (ground) beef
  • 1 egg, lightly beaten
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • pinch of ground chilli
  • 2 garlic cloves, peeled, 1 chopped and 1 squashed with the flat of a knife
  • 2 tablespoons olive oil, plus 3 tablespoons extra, for frying
  • 400 g (14 oz) tin chopped tomatoes
  • 125 ml (4 fl oz/½ cup) red wine
  • 4 basil leaves, torn


In a bowl, mix the minced beef, egg, parsley, mint, chilli and chopped garlic together and season with salt and pepper. Knead together well. Cover and put in the fridge for at least 30 minutes.

Heat 2 tablespoons of olive oil in a saucepan with the squashed garlic clove, and when it smells good add the tomatoes. Season with salt and pepper and simmer for about 10 minutes.

Shape the meat mixture into small balls the size of a walnut. Heat the extra 3 tablespoons of olive oil in a large non-stick frying pan and when hot, add the meatballs and fry gently until golden on all sides. Add the wine to the pan and let it reduce. Add the tomato sauce and the basil leaves, giving the pan a shake so it all mixes well. Cover and simmer for about 20 minutes. If it looks like it is drying out at any time, add a few drops of water. Taste for seasoning and serve warm.