Mary Berry’s Meatballs in Tomato and Basil Sauce is made with lean minced beef, Parmesan cheese, garlic, onion, thyme, paprika, passata, and fresh basil. This delicious meatball recipe creates a hearty dinner that takes about 70 minutes to prepare and can serve up to 4 people.
This Meatballs in Tomato And Basil Sauce Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Meatballs In Tomato And Basil Sauce Ingredients
For the Meatballs:
- 1 large onion, finely chopped
- 2–3 garlic cloves, crushed
- 50g (2oz) Parmesan cheese, grated
- 1 tbsp thyme leaves, chopped
- ½ tsp paprika
- 1 small egg, beaten
- 500g (1lb 2oz) lean minced beef
- 2 tbsp olive oil, for frying
- Salt and freshly ground black pepper
For the Sauce:
- 1 large onion, chopped
- 4 garlic cloves, crushed
- 600ml (1 pint) passata (or 2 ½ cups tomato sauce)
- 3 tbsp tomato purée (or 3 tbsp tomato paste)
- 2 tsp caster sugar (or 2 tsp granulated sugar)
- A dash of hot pepper sauce (e.g., Tabasco) or ¼ tsp cayenne pepper
- 2 tbsp chopped basil
How To Make Mary Berry Meatballs In Tomato And Basil Sauce
- Prepare the Meatballs: In a large bowl, combine all the meatball ingredients except the oil. Season with salt and pepper, then mix with your hands until well combined (damp hands make this easier). Shape the mixture into 24 even-sized balls and chill in the fridge for 30 minutes.
- Cook the Meatballs: Heat the olive oil in a wide, heavy-based frying pan over high heat. Add the meatballs and fry, turning them with a fork and spoon, for 8–10 minutes until golden brown. Do this in batches to avoid overcrowding the pan. Remove the meatballs with a slotted spoon and place them on kitchen paper to drain any excess oil.
- Make the Sauce: In the same pan, add the chopped onion and garlic (no need to add more oil) and fry over high heat for 10 minutes. Then, lower the heat, cover with a lid, and cook for another 10 minutes. Stir in the passata (or tomato sauce), tomato purée (or tomato paste), sugar, and hot pepper sauce or cayenne pepper. Add 300ml (10fl oz) of water (or 1 ¼ cups), season with salt and pepper, and let the sauce simmer uncovered for 10 minutes until slightly reduced. Add the meatballs and half of the chopped basil. Cover with the lid and simmer for 10–12 minutes, stirring occasionally, until the meatballs are cooked through.
- Serve: Serve the meatballs hot with spaghetti, garnished with the remaining basil.
Recipe Tips
- Chill the Meatballs: Shape the meatballs and chill them in the fridge for 30 minutes. This keeps them from falling apart when cooking.
- Don’t Overcrowd the Pan: Cook the meatballs in batches. If you put too many in the pan, they’ll steam instead of brown.
- Use Damp Hands: Keep your hands damp when mixing and shaping the meatballs. This makes the mixture easier to handle.
- Adjust Sauce Thickness: If the sauce is too thick, add more water. If it’s too thin, let it cook longer to thicken.
- Check Meatball Temperature: Cut a meatball in half to make sure it’s cooked through and not pink in the middle.
What To Serve With Meatballs In Tomato And Basil Sauce?
This hearty Meatballs in Tomato and Basil Sauce pairs well with spaghetti, garlic bread, a simple green salad, or roasted vegetables. It can also be served alongside mashed potatoes, crusty bread, or a side of steamed rice for a delicious dinner.
How To Store Leftovers Meatballs In Tomato And Basil Sauce?
- Refrigerate: Cool the leftovers meatballs in tomato and basil sauce to room temperature and then put them in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Cool the leftovers meatballs in tomato and basil sauce completely, then put them in an airtight container or freezer bag. Label and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Meatballs In Tomato And Basil Sauce?
- In The Oven: Preheat your oven to 180°C (350°F). Put leftovers meatballs in tomato and basil sauce in an oven-safe dish, cover with foil, and heat for 15–20 minutes.
- In The Microwave: Place the leftovers meatballs in tomato and basil sauce in a microwave-safe dish, cover loosely, and heat on high for 2–3 minutes. Stir halfway for even heating.
- On The Stove: Heat the leftovers meatballs in tomato and basil sauce in a pan over medium heat, stirring occasionally, until warmed through, about 5–7 minutes.
Mary Berry Meatballs in Tomato And Basil Sauce Nutrition Fact
Serving Size: 1 meatball with sauce (assuming 4 servings)
- Calories: 300
- Total Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 650mg
- Potassium: 500mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 20g
More Mary Berry Recipe:
- Mary Berry Chicken and Asparagus Fricassee
- Mary Berry Beef Fillet
- Mary Berry Stuffed Mushrooms
- Mary Berry Paella
- Mary Berry Paella
Mary Berry Meatballs in Tomato And Basil Sauce
Description
Mary Berry’s Meatballs in Tomato and Basil Sauce is made with lean minced beef, Parmesan cheese, garlic, onion, thyme, paprika, passata, and fresh basil. This delicious meatball recipe creates a hearty dinner that takes about 70 minutes to prepare and can serve up to 4 people.
Ingredients
For the Meatballs:
For the Sauce:
Instructions
- Prepare the Meatballs: In a large bowl, combine all the meatball ingredients except the oil. Season with salt and pepper, then mix with your hands until well combined (damp hands make this easier). Shape the mixture into 24 even-sized balls and chill in the fridge for 30 minutes.
- Cook the Meatballs: Heat the olive oil in a wide, heavy-based frying pan over high heat. Add the meatballs and fry, turning them with a fork and spoon, for 8–10 minutes until golden brown. Do this in batches to avoid overcrowding the pan. Remove the meatballs with a slotted spoon and place them on kitchen paper to drain any excess oil.
- Make the Sauce: In the same pan, add the chopped onion and garlic (no need to add more oil) and fry over high heat for 10 minutes. Then, lower the heat, cover with a lid, and cook for another 10 minutes. Stir in the passata (or tomato sauce), tomato purée (or tomato paste), sugar, and hot pepper sauce or cayenne pepper. Add 300ml (10fl oz) of water (or 1 ¼ cups), season with salt and pepper, and let the sauce simmer uncovered for 10 minutes until slightly reduced. Add the meatballs and half of the chopped basil. Cover with the lid and simmer for 10–12 minutes, stirring occasionally, until the meatballs are cooked through.
- Serve: Serve the meatballs hot with spaghetti, garnished with the remaining basil.
Notes
- Chill the Meatballs: Shape the meatballs and chill them in the fridge for 30 minutes. This keeps them from falling apart when cooking.
- Don’t Overcrowd the Pan: Cook the meatballs in batches. If you put too many in the pan, they’ll steam instead of brown.
- Use Damp Hands: Keep your hands damp when mixing and shaping the meatballs. This makes the mixture easier to handle.
- Adjust Sauce Thickness: If the sauce is too thick, add more water. If it’s too thin, let it cook longer to thicken.
- Check Meatball Temperature: Cut a meatball in half to make sure it’s cooked through and not pink in the middle.
Mary Berry Meatballs in Tomato And Basil Sauce