Meatballs in Spicy Tomato Sauce



  • for the meatballs:
    • 1 onion (finely chopped)
    • 1 garlic clove (minced)
    • 225 g lean minced pork
    • 225 g lean minced beef
    • 50g fresh breadcrumbs
    • 100ml milk
    • 1.50 tsp Oregano
    • 1 tsp Salt
    • 0.50 tsp ground black pepper
    • 1 egg (beaten)
  • for the spicy sauce:
    • 0.50 tsp dried chilli flakes (or to taste)
    • 1 onion (finely chopped)
    • 1 tblsp olive oil, extra virgin
    • 200 ml vegetable stock
    • 400 g canned chopped tomatoes
    • 30 g sundried tomatoes (chopped)
    • 2 tblsp tomato purée
    • salt and pepper to taste
    • olive oil, extra virgin
    • grated parmesan, to serve


  1. For the Sauce:
    1. Heat the oil in a large saucepan, add the onion and thyme and cook on a low heat until the onion has softened.
    2. Add the dried chilli, stock, tomatoes, tomato purée, sundried tomatoes, salt and pepper.
    3. Bring to the boil and allow to simmer for 7 minutes.
  2. For the Meatballs:
    1. Mix the onion and garlic with the pork and beef.
    2. Soak the breadcrumbs in the milk.
    3. Place the breadcrumbs, oregano, salt and pepper to the meat mixture and mix.
    4. Add in the egg, and mix thoroughly.
    5. Roll the mixture into small balls.
    6. Heat the oil in a frying pan, over a medium heat and add the meatballs. Fry for approximately 7 minutes, until they are browned, turning them occasionally, then turn down the heat.
  3. To Finish:
    1. Add the cooked sauce to the pan and simmer for 7-8 minutes.
    2. Serve with spaghetti and grated parmesan.