Description
Jamie Oliver Meatballs in Tomato Sauce is an Italian-inspired dish made with seasoned ground meat shaped into small balls and cooked in a flavorful tomato sauce. The meatballs absorb the sauce as they simmer, creating a tender texture and rich flavor.
Ingredients
For the Meatballs
-
- 500g ground beef
-
- 1 small onion, finely grated
-
- 2 garlic cloves, minced
-
- 50g fresh breadcrumbs
-
- 1 large egg
-
- 30g grated Parmesan cheese
-
- 2 tablespoons fresh parsley, chopped
-
- 1 teaspoon dried oregano
-
- Salt, to taste
-
- Freshly ground black pepper, to taste
-
- 1 tablespoon olive oil
For the Tomato Sauce
-
- 2 tablespoons olive oil
-
- 1 medium onion, finely chopped
-
- 2 garlic cloves, minced
-
- 2 tablespoons tomato purée
-
- 2 cans chopped tomatoes (400g each)
-
- 150ml water or vegetable stock
-
- 1 teaspoon dried basil
-
- 1 teaspoon dried oregano
-
- 1 teaspoon sugar, optional
-
- Salt and black pepper, to taste
-
- A handful of fresh basil leaves, optional
Optional Garnish
-
- Freshly grated Parmesan
-
- Fresh basil leaves
-
- Chopped parsley
Instructions
Place the ground beef in a large bowl. Add the grated onion, minced garlic, breadcrumbs, egg, Parmesan, parsley, oregano, salt, and black pepper.
Mix gently until all the ingredients are evenly combined. Avoid overmixing, as this can make the meatballs dense.
Divide the mixture into approximately 16–20 equal portions and roll them into balls. Place them on a plate or tray and refrigerate for 10–15 minutes to help them hold their shape.
Heat the olive oil in a large frying pan over medium heat. Add the meatballs in batches and cook for 5–7 minutes, turning regularly until browned on the outside.
They do not need to be fully cooked at this stage because they will finish cooking in the tomato sauce. Transfer them to a plate.
Using the same pan, add the olive oil for the sauce if needed. Add the chopped onion and cook for 4–5 minutes until softened.
Stir in the garlic and cook for another 30–60 seconds until fragrant.
Add the tomato purée and cook for 1 minute. Stir in the chopped tomatoes, water or stock, dried basil, oregano, salt, and black pepper.
Add the optional sugar if the tomatoes taste particularly acidic. Bring the sauce to a gentle simmer.
Carefully return the browned meatballs to the pan. Spoon some tomato sauce over them, then cover partially with a lid.
Simmer gently for 20–25 minutes, turning the meatballs occasionally, until they are cooked through and the sauce has thickened. Ground beef should reach an internal temperature of 71°C (160°F).
Taste the sauce and adjust the salt, pepper, or herbs as needed. If the sauce is too thick, add a small splash of water. If it is too thin, simmer uncovered for a few extra minutes.
Scatter fresh basil or parsley over the meatballs and finish with grated Parmesan if desired. Serve hot with spaghetti, mashed potatoes, rice, or crusty bread.