Meatballs in Mushroom & Tomato Sauce

A really tasty mid-week supper that can be made the day before, ready to just re-heat after a hectic day. The vegetable based sauce means it's easily served with rice and a handful of salad.

Category:  Main Course  - 


For 4 Serving(s)


  • 1 clove garlic, crushed
  • 1 onion
  • 2 anchovy fillet
  • 250 g mushrooms, sliced
  • 800 g can tomatoes
  • infused olive oil *
  • 500 g lean minced beef
  • 1 garlic clove, crushed
  • 1/2 tsp cumin
  • salt & balck pepper
  • oil

Meatballs in Mushroom & Tomato Sauce Directions

  1. Sauce
  2. Sauté the onion, garlic & anchovy in a little olive oil until the onions are translucent - soft but, not coloured. Add the mushrooms to cook until they are cooked.  Add the entire contents of the can of tomatoes. Cook for about 20 minutes until a jam like consistency. Cool.  Liquidise until smooth. Add a little water if necessary.
  3.  Meatballs
  4. 1. Place all ingredients into a medium sized mixing bowl. Roll up you sleeves and using your hands, squish everything togehter - don't worry, its fun! Make sure everything is mixed and you have broken down the minced meat into a more paste like texture.
  5. 2. Form into balls, of whatever size you wish to eat - the smaller they are the longer they take to do & are more likely to break in the sauce.
  6. 3. Saute the meatballs in a non-stick frying pan until browned - it shouldn't be necessary to add oil.
  7. 4. Add the sauce to the pan and continue to cook for about another 10 minutes.
  8.  This is ready to serve or cool, chill and reheat. I think its better to leave and re-heat as the flavours develop and sauce does seem to thicken beautifully.
  12.  * either make your own flavour infused oil or take a trip to the supermarket for one of the ready made varieties, or just use regular olive oil.