Meatballs with Tomato sauce and Pasta

November 16, 2016

Another cheap and filling meal using a modest amount of mince! For four or five people you need:

  • Prep: 15 mins
  • Cook: 30 mins


1To make the meatballs, combine all ingredients and mix well, using clean hands.

2Make golf ball sized balls by rolling in your hands.

3Heat a few tbsp of cooking oil in either an electric frypan with deep sides, or a large heavy based frying pan on the stove top.

4Cook the meatballs, turning regularly, until they are nicely browned all over.

5Remove the meatballs from the pan and set aside.

6To make the sauce, drain any remaining oil from the pan, then add all the ingredients and bring to the boil.


8Replace the meat balls into the sauce mix, cover then pan leaving an air vent open to allow some steam to escape, and simmer on low heat for about 30 minutes while you cook gluten-free pasta or rice and make a salad. Do have a look at the mixture every ten minutes or so to make sure you are not getting things sticking or losing excessive amounts of liquid by evaporation. If it starts to look a bit dry, add more water and stir well. If it is a bit thin at the end of the cooking time, thicken with a small amount of cornflour mixed with water – you probably won’t need more than a tablespoon at most.


10Serve the meatballs and either pasta or rice with a fresh green salad.



500g mince

1 onion, diced

1 clove garlic, crushed

1 tsp ground ginger

1 tsp salt

Ground black pepper to taste

1 cup grated tasty cheese

1 medium zucchini, grated

¼ cup fresh breadcrumbs or quick cook rolled oats


2 cups water, and add more if the sauce thickens or reduces too much during cooking

1 x 400g tin chopped tomatoes with basil

2 tbsp tomato paste

½ cup tomato sauce

1 beef stock cube

1 tsp Worcester sauce

¼ cup sherry

2017-11-17T13:31:10+00:00 0 Comments

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