Homemade Saucy Meatballs
I decided on homemade saucy meatballs for a tea date with some friends as it’s a very simple recipe, uses basic cupboard ingredients and I could prepare the sauce before all our little visitors arrived. Having the sauce already made meant that I only needed to cook the rice whilst everyone was there. This really took the stress out of the situation and enabled me to sit down for half an hour, relax and enjoy a cuppa with the Mum!
When tea time arrived, the food looked really appetising in the bowl with deep reds and splashes of green and it tasted great too. Every last morsel was gobbled up!
You can serve these homemade meatballs with rice, creamy mashed potato or ‘free from’ pasta, whichever you prefer. We had ours with rice and, luckily, we had some leftovers so the rest of this saucy dish was served the following night with mashed potato and a bit of salad on the side. It was definitely worthwhile making double as it was even tastier reheated with deeper and more succulent flavours. Or alternatively freeze the sauce for a teatime at a later date when know time will be short.
A huge culinary success enjoyed by both little ones and adults.
Gluten free. Dairy free. Soya free.
- 2 tsp olive oil
- 1/2 onion, peeled and chopped
- 500g beef mince
- 350g chopped spinach
- Black pepper to season
Choose either rice, or ‘free from’ pasta and salad.
My two boys love their homemade meatballs served with mashed potato and a variety of colourful vegetables.
It looks great garnished with parsley if you have any.
- In a large pan heat some olive oil and add the onion. Soften for 5 mins and remove from the pan. Keep the pan for later.
- Then, in a large bowl, combine the beef mince with half the cooked onion and mix well.
- Start rolling the mince mixture in to small balls using your hands. It should make around 20 meatballs.
- Next, pour the passata in to the large pan with the remaining onions and bring to the boil. Season with black pepper.
- Once the sauce is bubbling, turn the heat down slightly and add the meatballs to the sauce.
- Leave to cook for ten minutes or until the meat is cooked through with no pink bits remaining.
- Meanwhile, cook the pasta or rice following the instructions.
- Once the pasta or rice is ready and served on a plate, pour the saucy tomato meatballs over the top.
If you’re lucky enough to have leftovers, be sure to let the sauce cool before covering and leaving in the fridge. When you’re ready to use it again, ensure you reheat the sauce thoroughly.
In my opinion, it tastes far better the second day as the juices seem to penetrate the meat giving the dish more depth and interest to its flavour.
HAVE A HAPPY TUMMY DAY ?