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Meatballs in Tomato Sauce

by North Ayrshire Council

Makes 20 portions

Ingredients

  • 1.25kg Farm assured minced beef
  • 1 tsp Tumeric
  • 2 Grated Onions
  • 1 Free range egg
  • Seasoning

Sauce

  • 3 Large Onions (diced)
  • 125g Carrots (diced)
  • 50g Garlic puree
  • 50g Bouillon
  • 1l Water
  • 3l Tinned tomatoes

Method

  1. Bind mince, seasoning, onion and egg together and form mixture into walnut sized balls. 
  2. Roast meatballs in the oven.
  3. While meatballs are baking, dissolve bouillon in the water, add tomatoes, onions, carrots and garlic, bring to the boil.
  4. Reduce heat and simmer gently, uncovered for about 40 minutes, stirring occasionally.
  5. Taste, adjust seasoning as appropriate.
  6. Heat until a minimum of 82C is reached, serve sprinkled with chopped parsley.
  7. Serve with pasta.

Tips and Variations

  • Reducing the sauce concentrates it to give a rich, delicious flavour.
  • You may like to blend the sauce to give a smoother texture.
  • The meatball sauce can be served separately or combined with the meatballs. 

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