Meatballs with spiced tomato sauce

The ultimate comfort food, everyone loves meatballs. This recipe is less hassle than most and lower fat because instead of frying them you bake the meatballs in the oven using Baking paper.

  • Prep Time

    20 Minutes
  • Cook Time

    30 Minutes
  • Serves

    4 People


  • 500g premium beef mince
  • 1 egg lightly beaten
  • zest of 1 lemon
  • 1 medium onion
  • 1 teaspoon ground cinnamon
  • sea salt and freshly ground black pepper
  • spray olive oil

for the tomato sauce

  • 2 x 400g cans diced tomatoes
  • 1cup water
  • 1 large brown onion
  • 3 medium garlic cloves crushed
  • 1 small red chilli deseeded and finely chopped or a pinch of dried chilli flakes.
  • 1 tablespoon fresh thyme leaves chopped or a teaspoon of dried thyme
  • 2 bay leaves
  • 3 tablespoons finely chopped parsley
  • ½ cup torn fresh basil leaves (optional)
  • 1 teaspoon dark brown sugar
  • 2 tablespoons of extra virgin olive oil
  • sea salt and freshly ground black pepper

to serve

  • 400g of your favorite pasta
  • shaved Parmesan or pecorino
  • a few extra basil or parsley leaves to scatter on each bowl

You'll Need

  • Multix Bake


  1. Preheat the oven to 200oC.
  2. Line a large oven tray with Multix bake. In a large bowl using clean hands mix all ingredients together, work the mince firmly through your fingers for about 2 minutes as this will help the meat balls stay together while they are cooking. Roll the meat balls into 4-5cm round balls and place them on the baking tray, spray them lightly with olive oil and pop them in the oven for about 20 minutes until they just start to brown and the meat juices are running remove them from the oven.
  3. While the meat balls cook, use a large sauté pan on a medium heat, add the extra virgin olive oil and the onions and cook for about 3-4 minutes until their transparent and just starting to change colour. Add the garlic and cook for a further 1-2 minutes until fragrant. Add the canned tomatoes, water, sugar, chilli, thyme, parsley bay leaves and black pepper bring the mixture up to the boil then reduce the heat and simmer with the lid off for about 10 minutes stirring occasionally until the sauce starts to thicken.  Add the meatballs and any juices on the baking paper to the tomato sauce and cook for at least another 10 minutes. Just before serving stir in torn basil leaves if you’re using them. Cook pasta following the manufacturers instructions.
  4. Transfer cooked pasta to a large bowl, top with meatballs and sauce and scatter with basil or parsley leaves and shavings of Parmesan.  Serve immediately placed in the middle of the table to share with crusty bread and a fresh green salad.