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You are here: Home / Main Courses / Stuffed Meatballs & Tomato Sauce

Stuffed Meatballs & Tomato Sauce

28 February 2021 by Alan Brewer Leave a Comment

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Amazing stuffed meatballs with the best chunky vegetable tomato sauce.

Stuffed Meatballs & Tomato Sauce
Print Recipe

Stuffed Meatballs & Tomato Sauce

Amazing stuffed meatballs and chunky vegetable tomato sauce.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: Meatballs, Beef, Pork, Vegetables, Sauce
Servings: 4 people
Calories: 320kcal
Author: Alan Brewer

Ingredients

Meatballs

  • 250 g Beef Mince 5% fat
  • 250 g Pork Mince 5% fat
  • 1 tsp Salt
  • pinch Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Mixed Herbs
  • 1 Egg Yolk Medium
  • 1/2 tsp Dried Parsley
  • 70 g Cheddar Cheese Cut into 12 equal pieces
  • 1 tbsp Olive Oil

Chunky Vegetable Tomato Sauce

  • 1 tbsp Olive Oil
  • 100 g Courgette Chopped into small cubes
  • 1 Medium Carrot Chopped into small cubes
  • 1 Onion Chopped into small cubes
  • 5 Closed Cup Mushrooms Chopped into small cubes
  • 50 g Tomato Puree
  • 1 tbsp Dried Oregano
  • 1 tsp Onion Granules
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Parsley
  • 1 tsp Red Wine Vinegar
  • 1 Beef Stock Cube made into 150ml
  • 1 tbsp Worcestershire Sauce
  • 1 400g Tin Chopped Tomatoes

Instructions

Meatballs

  • Mix all of the meatball ingredients (less the cheese) in a bowl until combined then divide them into 12 equal pieces.
  • Shape each meatball around a piece of cheese and ensure they are well rounded and sealed.
  • Heat the oil in a frying pan over a medium to high heat and fry off the meatballs, turning occasionally until browned all over. About 10 minutes then place to the side.

Chunky Tomato Vegetable Sauce

  • Heat the oil in a casserole dish or deep saute pan then fry off the courgette, carrot, onion and mushrooms over a medium heat until soft. About 5 minutes.
  • Add the oregano, onion granules, basil, parsley and tomato puree and fry for a minute.
  • Add the red wine vinegar, beef stock, worcestershire sauce and chopped tomatoes. Reduce the heat to a simmer.
  • Add the meatballs, place a lid onto your pan and simmer for about 10 minutes. Check a meatball to ensure they are cooked through before serving.
  • Serve on Spaghetti with some grated parmesan.

Notes

This recipe has been adapted from one we had seen in Pinch of Nom first cook book.
The calories are a guide calculated using myfitnesspal so may not be 100% correct. They also do not include the Spaghetti or Parmesan in the serving suggestion.

Filed Under: Main Courses Tagged With: Meatballs

About Alan Brewer

My name is Alan and welcome to Looks Good Let’s Eat.

This is my blog, a space where I share recipes that i have found and tweaked to ensure they are loved by my family and remain delicious yet budget friendly.

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