Everyone's mum has a quick and easy meatball recipe – but you can bet your bottom dollar that Alla Wolf-Tasker's mum's beef meatballs with tomato sauce are going to be your new favourite. Perfect for serving with spaghetti, they’re the ideal tasty addition to your weeknight dinner favourites.

What you need to know before you start

Set aside at least 1 hour 30 minutes to prepare this recipe from start to finish. You’ll also need equipment such as a large mixing bowl, a baking tray and a deep frypan. For grating the parmesan and onion with ease, choose a box grater or a microplane. 

Why is this the best meatballs in tomato sauce recipe?

With only two components to this dish, it’s crucial that both the meatballs and the homemade sauce shine on the plate. This recipe ensures you avoid dense, dry meatballs with the addition of a few essential ingredients such as milk-soaked breadcrumbs, eggs, parmesan cheese and grated onion.

Our version uses a two-step method where the meatballs are browned in a frypan before being transferred to the oven to cook through. The caramelisation from the pan adds colour and depth of flavour, while the oven ensures even cooking. 

The homemade tomato sauce is loaded with punchy goodness thanks to spices and an umami lift from the Worcestershire sauce, onion and garlic, and a hint of heat from Tabasco. 

Why are my meatballs falling apart?

Loose and crumbly meatballs can be a result of a dry mixture. Ensure you’re soaking the breadcrumbs in milk and incorporating two eggs to 1kg of beef mince. This recipe also adds an extra step of chilling the uncooked balls in the fridge for 15 minutes to allow the blend to firm up, reducing the chance of your meatballs falling apart. Meatballs can also fall apart if the ingredients making them up are too large. Be sure to finely chop and grate ingredients as directed. 

How do I know when my meatballs are cooked through?

In our recipe, your meatballs will be completely cooked after browning for 5-6 minutes in a pan and baking for roughly 15-20 minutes in a 180°C/160°C fan-forced oven. Cooked balls should be firm to the touch, but you can also test one by breaking it apart to check for a uniform brown colour.

What ingredients you’ll need

Fresh breadcrumbs: Breadcrumbs help bind the meatballs together. They also provide a softer texture – when combined with wet ingredients like milk and eggs, the crumbs help create a juicy and tender meatball.

Milk: Alongside the breadcrumbs, milk aids in forming a moist and flavourful mixture. Using milk can also add a subtle richness and can balance the acidity of tomatoes in the sauce.

Lean beef mince: This is a crucial ingredient to this recipe that adds body, flavour and texture. Opt for lean mince to reduce your fat content. 

Eggs: Like milk, eggs act as a binding agent to help hold the mince mixture together. The moisture content in eggs also aids in creating soft and tender meatballs. 

Parmesan: The savoury robust flavours of parmesan cheese help to achieve a complex depth of flavour. 

Flat-leaf parsley: Parsley is used in the meatball mixture, the tomato sauce and as a garnish to the finished dish. The bright, peppery flavour adds a freshness, while the chopped parsley adds a vibrant pop of colour to the end result.

Onion: When grated, onion releases juices to permeate through and enhance the flavour of the meatball mixture. The high moisture content of onion also helps bind the balls together and ensures more even distribution compared to a diced or sliced onion. Onion is also used in the tomato sauce. 

Garlic: Chopped cooked garlic adds complexity and depth thanks to its aromatic flavour, which complements the herbs and spices in both the meatball mixture and the tomato sauce.

Ground cumin: The distinct aroma of cumin pairs beautifully with beef mince. The warm, earthy and nutty flavour imparts a rich and aromatic taste to the dish.

Plain flour: Flour is used before the meatballs are cooked to seal in the moisture while imparting a delicious caramelised flavour once browned.

Sunflower oil: Sunflower oil has a neutral flavour and a high smoking point, so it won’t burn as easily compared to some other oils.

Canned chopped tomatoes: A can of chopped tomatoes creates the basis for the homemade sauce. Unlike fresh tomatoes, canned tomatoes are already cooked and are made using the freshest of produce with all the flavour locked in, so this sauce can be made all year round.

Caster sugar: Sugar is used to balance the acidity of the canned tomatoes in the sauce.

Tomato paste: Using tomato paste in addition to canned tomatoes adds depth of flavour and reinforces the richness of the sauce.

Paprika: This red-hued spice adds colour, flavour and complements the aromas of tomatoes in the sauce.

Worcestershire sauce: A dash of this brown sauce adds a burst of umami flavour to the tomato sauce.

Tabasco: This spicy condiment adds heat, tang and an intense robust flavour to the homemade sauce.

Coriander: This fresh herb adds a florally citrus flavour for a pop of brightness to the finished dish.

Sambal oelek (optional): This Indonesian chilli paste is an optional ingredient to the meatball mixture. When added, it imparts a delicious sweet and spicy flavour.

How to make tender juicy meatballs in a tomato sauce

Don’t let the number of ingredients deter you from making this recipe. A well-stocked pantry will likely already have many of the spices and long shelf-life ingredients like flour, breadcrumbs, canned tomatoes and oil.

To prepare your meatballs, combine the milk-soaked breadcrumbs, beef mince, eggs, parmesan, herbs and spices to form a dense, springy mixture that’s then rolled into balls, coated in flour and chilled in the fridge. Once browned in the pan and cooked through in the oven, transfer the balls into a simple homemade tomato sauce recipe loaded with onion, garlic and Tabasco for heat.

How to store leftover meatballs in tomato sauce

This recipe makes excellent leftovers, as flavours in dishes like this get better over time. Store cooked meatballs and tomato sauce in an airtight container and keep it in the freezer for up to three months. It can also be placed in the fridge and can be safely eaten after three to four days. To reheat, simply warm in a saucepan on the stovetop. 

What to serve with meatballs in tomato sauce

Meatballs are an incredibly versatile dish and can be served in many different ways. We suggest homemade mashed potatoes with a simple side salad and crusty bread to mop up all the sauce. You can also serve it with spaghetti, in a sandwich sub for a handheld dinner or on a bed of polenta.

Drink pairings for meatballs in tomato sauce

Choose an Italian red wine to complement the tomato flavours of your meatballs, such as a medium-body chianti to cut through the acidity of the sauce, or a vibrant, earthy sangiovese. 

If you love our meatballs in tomato sauce recipe, try this 

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