Mary Berry Meatballs in Tomato And Basil Sauce

I first made these meatballs on a gloomy Tuesday when I was craving something properly comforting but didn’t want the faff of a roast. To be honest, I wasn’t expecting much—I’ve made dozens of meatball recipes before, and they usually fall into two camps: rubbery or soggy. But Mary’s version? Game changer.

The first time, though, I overdid the paprika and ended up with something more BBQ gone rogue than Italian-inspired. And I didn’t chill the meatballs, so yep—they collapsed like sad little beefy pancakes in the pan.

But after a bit of tinkering (and a proper chill in the fridge), they turned out juicy, tender, and swimming in the kind of sauce that clings to your spaghetti just right. Let me show you how I fixed that—and why this might be my new go-to midweek miracle.

Why This One Works So Well

Most meatball recipes skip the chill time, but it’s a game-changer. That half hour in the fridge firms everything up so they brown beautifully and hold their shape without being tough.

The other clever bit? A splash of hot sauce in the tomato base. You won’t taste the heat—but it wakes up all the flavours. I didn’t expect it to make a difference. It absolutely did.

Also, using Parmesan in the mix isn’t just for flavour—it actually helps bind everything and gives a gorgeous umami kick. I tried it once with cheddar when I ran out (desperate times), and let’s just say… never again.

INGREDIENTS + WHY THEY MATTER

• Lean Minced Beef (500g) – Keeps it hearty without too much grease. I used 10% fat mince; higher fat made the sauce oily.
• Parmesan Cheese (50g) – Adds depth and acts as a binder. I once forgot it—meatballs were bland and crumbly.
• Thyme (1 tbsp) – Earthy, subtle lift. Dried thyme can work in a pinch, but go easy—half a tablespoon max.
• Paprika (½ tsp) – Warmth and colour. Don’t overdo it or it’ll taste smoky.
• Passata (600ml) – Smooth tomato base. I tried chunky tinned tomatoes once, and it didn’t coat the meatballs well.
• Hot Pepper Sauce (dash) – Wakes up the sauce without making it spicy. Optional—but brilliant.

Making It Yours (Without Ruining It)

• No Egg: A tablespoon of plain yogurt actually worked in a pinch. Held together nicely.
• Dairy-Free: Skip the Parmesan, but boost the flavour with a pinch more salt and a dash of nutritional yeast if you’ve got it.
• Want It Spicier: Add a pinch of red pepper flakes to the sauce.
• Going Gluten-Free: Works perfectly without any breadcrumbs (none needed here).

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Meatballs fell apart	Didn’t chill before frying	Chill for 30 mins after shaping
Sauce too watery	Didn’t simmer long enough	Let it reduce uncovered for 10 mins
Rubbery texture	Overmixed the meat mixture	Mix just until combined—don’t squish it to death
Sauce too acidic	Skipped the sugar	Add the full 2 tsp—it balances things beautifully

HOW TO MAKE MARY BERRY’S MEATBALLS IN TOMATO AND BASIL SAUCE

1. Mix the meatballs: In a big bowl, combine beef, onion, garlic, Parmesan, thyme, paprika, egg, salt, and pepper. Use damp hands to mix gently—don’t overwork it.
2. Shape and chill: Roll into 24 meatballs (roughly walnut-sized) and chill for 30 mins. They’ll firm up beautifully and brown better.
3. Brown the meatballs: Heat olive oil in a wide frying pan and cook the meatballs in batches, turning gently. They should be golden on all sides. Set aside.
4. Make the sauce: In the same pan, fry the onion and garlic for 10 mins, then cover and cook for 10 more. Add passata, purée, sugar, hot sauce, and 300ml water. Season. Simmer uncovered for 10 mins.
5. Simmer together: Add meatballs and half the basil. Cover and simmer for 10–12 mins, gently stirring so they don’t break.
6. Serve it up: Serve over hot spaghetti, scattered with the rest of the basil.

TIPS FROM MY KITCHEN

• I use a metal slotted spoon to turn the meatballs—it’s gentler than tongs.
• My fan oven runs hot, so I keep the sauce on the lowest simmer to avoid drying it out.
• I double the sauce and freeze half—it’s brilliant for a quick dinner next week.
• Don’t skip the sugar. It mellows the tomatoes perfectly.

STORAGE + SERVING

• Fridge: Lasts 3 days in a sealed container.
• Freezer: Freeze in sauce for up to 3 months. Thaw overnight in fridge.
• To Reheat: Best on the hob with a splash of water. Oven works too—180°C, 15 mins, covered.
• Serve With: Spaghetti, garlic bread, or mashed potatoes. (My youngest eats it in a toasted bun. Not mad about it.)

FAQs – Real Query Answers

Q: Can I bake the meatballs instead of frying?
A: You can. Bake at 200°C for 15–20 minutes. They won’t be quite as golden, but it’s less faff and still tasty.

Q: Can I make these ahead of time?
A: Absolutely. I shape and chill them in the morning, then cook in the evening. You can also fully cook them and reheat later.

Q: What if I don’t have passata?
A: You can use tinned tomatoes blitzed smooth with a stick blender. Just simmer a bit longer to thicken.

Q: Can I freeze the raw meatballs?
A: Yes, after shaping. Freeze on a tray, then bag them. Defrost in fridge before cooking.

Try More Recipe:

• Mary Berry Chicken and Asparagus Fricassee
• Mary Berry Beef Fillet
• Mary Berry Stuffed Mushrooms
• Mary Berry Paella