4 40 mins
Print Recipe

Meatballs in Tomato Sauce


  • 250g beef mince
  • 250g veal mince
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup grated parmesan, plus extra to serve
  • 1/4 cup finely chopped parsley, plus extra to serve
  • 1 egg, whisked
  • 3 garlic cloves, crushed
  • 2 tsp olive oil, plus extra for cooking and drizzling
  • 500g cooked fettuccine to serve

Tomato Sauce

  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 cup beef stock
  • 2 x cans Ardmona Rich & Thick Classic Diced Tomatoes 410g
  • 1 tsp brown sugar


  1. Combine beef and pork mince in a large bowl with breadcrumbs, parmesan, parley, egg, garlic and olive oil. Season with salt and freshly ground black pepper.
  2. Use clean hands to gently massage the mixture together. Using wet hands, roll mixture into walnut sized balls.
  3. Pour enough olive oil into a large, non-stick frying pan to cover base. Heat on medium. Add meatballs, frying and tossing for 8-10 minutes until golden. Transfer to a plate.

Tomato Sauce

  1. Heat same pan on medium and add a drizzle of olive oil if necessary. Sauté onion 2-3 minutes until tender. Add garlic and sauté 1 minute more. Deglaze pan with beef stock, before stirring in Ardmona and 1/2 cup water. Bring to boil and simmer 5 minutes. Stir in sugar and season.
  2. Carefully add meatballs to tomato sauce. Simmer on low for 10 minutes to heat the meatballs through.
  3. Toss cooked spaghetti through the meatballs and sauce. Serve sprinkled with extra chopped parsley (or basil), parmesan and a drizzle of extra virgin olive oil.

Tip: For a little spice, try this recipe with Ardmona Rich & Thick Chilli Diced Tomatoes!

Meatballs in Tomato Sauce

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