Tuesday, February 7, 2012

Tasty Tuesday - Meatballs in Tomato Sauce

Meatballs in Tomato Sauce
by Gordon Ramsay

These are truly the most delicious meatballs I have ever made, full of flavor!  My family loved them.  They are perfect with pasta or would even make a tasty meatball sandwich.  Enjoy!


For the meatballs:
  • 1,6 lb good quality ground meat
  • 1 onion, peeled and very finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 2 oz white breadcrumbs
  • 2 oz cheddar cheese, grated
  • 3 tbsp chopped parsley
  • salt and pepper
  • 1 large egg, lightly beaten
  • olive oil 

For the tomato sauce:
  • 1 1/2 onion, peeled and very finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 6 fl oz white wine
  • 2 x 14 oz cans chopped tomatoes
  • 5 fl oz water 
  • 1-2 tsp sugar
  • olive oil


  1. Mix the meat, onion, garlic, breadcrumbs, cheese and chopped parsley together in a bowl until combined. Season well and add the beaten egg to bind, mixing with your hands. 
  2. With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with clingfilm and chill for at least 30 minutes.
  3. To make the tomato sauce, heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden. Increase the heat slightly and pour in the wine. Let it bubble until reduced by half, then stir in the tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes, until the tomatoes are soft, then remove from the heat.
  4. To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry, turning frequently, until browned all over.
  5. Pour the tomato sauce over them and simmer for a further 10-15 minutes until the meatballs are cooked through.


  1. yummy! I love meatballs!

  2. Those look yummy! I like the addition of cheddar cheese. I have never heard of that before. I am a new FB fan visiting from Made by Little Hands. Vicky from Mess For Less 

  3. Interesting - never would have thought to put cheddar in the meatballs, we normally use parmigiana.  Now I'm intrigued as to how different they would actually taste once smothered in sauce.  ;)  Thanks for sharing this recipe!  


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