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Beef Meatballs in Tomato Sauce

10 Minutes + 30 Minutes Cooking



Beef Meatballs are a crowd-pleasing classic that can easily be elevated to the next level with the addition of a delicious tomato sauce. This one-pan Beef Meatballs with Tomato Sauce recipe is perfect for busy weeknights, when you want to serve up something comforting and delicious. Serve it with your favorite pasta, rice, or bread for a satisfying meal that will leave you and your family feeling full and happy.

The recipe starts with juicy beef meatballs that are seasoned with fragrant herbs and spices. These meatballs are then browned in a pan to create a crispy exterior that locks in all of the flavors. The tomato sauce is then prepared in the same pan, with onions, garlic, and canned tomatoes cooked down to create a thick, rich, and savory sauce that perfectly complements the meatballs.

With this Beef Meatballs with Tomato Sauce recipe, you can create a hearty, wholesome meal that will satisfy even the most discerning of appetites. So why not give it a try and impress your family and friends with your culinary skills?



Adjust Servings
500 grams beef mince
1 onion
1 medium egg
1 teaspoon salt
1/2 teaspoon ground black pepper
handful of chopped parsley
70 grams breadcrumbs
For the Sauce
1 tablespoon olive oil
1 teaspoon minced garlic
2 onions
500 grams passata
200 ml stock
1 teaspoon sugar
salt & pepper to taste
200 grams shredded cheese to finish
Nutritional Information
487 Calories
24 g Fat
34 g Protein
31 g Carbs
8 g Sugars


Prepare the Meatballs
To start, mix together the beef mince, onion, egg, salt, pepper, parsley, and breadcrumbs. Use your hands to combine everything well, then shape the mixture into small meatballs. Heat a tablespoon of olive oil in a large pan over medium-high heat and add the meatballs. Cook them for about 8 minutes, turning occasionally, until browned all over. When the meatballs are cooked, set them aside and start preparing the sauce.
In the same pan, add minced garlic and chopped onions and cook until softened. Add passata, stock, sugar, salt and pepper and stir well to combine. Bring the mixture to a simmer and then reduce the heat to low. Let the sauce cook for about 10 minutes, stirring occasionally, until it thickens slightly.
Mark as complete
Finish the Sauce
Once the sauce is ready, add the cooked meatballs back into the pan and spoon the sauce over them. Cover the pan and let the meatballs simmer in the sauce for an additional 5-10 minutes, until fully cooked through. Finally, top the meatballs with some grated cheese, such as parmesan or cheddar, and let it melt over the top.
Serve the meatballs with your choice of rice, pasta, or bread, and enjoy the hearty and delicious flavors of this one pan meal.
Mark as complete
You can use ground turkey, pork or a combination of both instead of beef for a lighter option.
Panko breadcrumbs can be used instead of regular breadcrumbs for a crunchier texture.
To make this recipe gluten-free, use gluten-free breadcrumbs or almond meal instead of regular breadcrumbs.
You can customize this recipe by adding your favorite vegetables to the sauce, such as bell peppers, zucchini, or mushrooms.
Don't overcrowd the pan when frying the meatballs to ensure they cook evenly and brown nicely.
Leftover meatballs and sauce can be stored in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months.


  • Andrea

    What type of onion do you use?

    • Anna

      I use white onion for these – I recommend grating it on a grater, it is then finer and easier to work with when preparing meatballs. 🙂

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