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Homemade meatballs and pasta sauce

Delicious and quick mid week meal that the whole family will love
Prep Time20 mins
Cook Time20 mins
Course: Dinner
Cuisine: Italian
Keyword: Backtobasics, Cooking from scratch, easy pasta sauce, Family dinner, Family favourites, Homemade, Italian, Meatballs, Mid week meal, Pasta sauce, Simple And Tasty Recipe, Tinned tomatoes
Servings: 4



  • 500 g Pork or beef mince (Or use half of each)
  • 1 large Egg
  • 1 heaped tsp Dijon mustard
  • 1 heaped tsp Dried rosemary
  • 1 heaped tsp Oregano
  • Pinch of Salt and pepper
  • Olive oil

Tomato pasta sauce

  • 1 medium Onion
  • 2 cloves Garlic
  • 2 x 400g Tins of diced tomatoes
  • 2 tbsp Balsamic vinegar
  • 1 bunch of Fresh basil (chopped)
  • 1/2 cup Grated/ finely chopped vegetable of choice (Carrot, broccoli, capsicum or courgette work well)

To serve

  • Your pasta of choice
  • Parmesan cheese


To make the meatballs:

  • Add the mince, mustard, egg, herbs and pinch of salt and pepper into a mixing bowl. Using your hands mix well.
  • Divide into 4 balls, then each ball into 6 small balls.
  • Place on a plate, drizzle with olive oil and put in the fridge to firm up.*

To make the pasta sauce:

  • Finely chop the onion and garlic.
  • Heat a large pan over a medium heat and add 2 tablespoons of oil.
  • Add the onion and cook until soft, around 5 minutes.
  • Add the garlic and cook for another minute, then add the chopped basil.
  • Add the tinned tomatoes, balsamic vinegar and season to taste. Bring to the boil then reduce to simmer for around 20 minutes.**
  • (If you prefer a smooth sauce, once cooked blend)

Cooking the meatballs:

  • Heat a large frying pan over a medium heat, add 1 tablespoon of oil. Add the meatballs and cook for around 8-10 minutes, until cooked through (there should be no pink left in the middle)
  • Once the meatballs are cooked pour over the sauce and allow to simmer while you cook the pasta.
  • Cook the dried pasta according to the packet instructions.
  • Once the pasta is cooked, drain, add half the pasta sauce and mix well.
  • To serve plate the pasta topped with meatballs and remaining sauce and grated parmesan over the top. Enjoy!


*The meatballs can be made ahead and kept in the fridge for up to 12 hours prior to cooking.  
If using fresh mince (NOT pre frozen), the meatballs can be frozen in portions, in tupperware divided with sheets of baking works well.  Great option for mid week meals, simply pull out a portion and place in fridge over night to defrost.
**Once ready the tomato pasta sauce can also be portioned and frozen ready to defrost and serve over the meatballs.