healthy_eatingThis is one of those recipes that I keep coming back to again and again.
I’ve never been able to quite put my finger on what makes them so amazing, but today I realised it must just be time.
These simple meatballs are just left to simmer away on the stove top for 3 hours, and that makes them super tender, juicy and melt-in-your-mouth gorgeous.
I love these meatballs straight up with a crunchy green salad of rocket, cucumber and tomato.
My husband likes them on a wrap with some cheese and lettuce.
My toddler loves them with some spaghetti. He also loves them squished in his hands and hair but that’s another story.
I would really encourage you to try these out. Get them on in the afternoon and they will fill the house with a lovely ‘home cooking’ aroma.
These meatballs freeze really well – simply load up some plastic containers with single serve portions. They are the perfect meal to defrost when you don’t feel like cooking.
Feel free to tweak these to your own tastes. You could add chilli if your family like it spicy; or add half a cup of freshly chopped parsley to the meatballs before rolling.


For the sauce:

  • 1 medium red onion, very finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 tbsp olive oil
  • 700g jar of tomato passata
  • 400g tin of diced tomatoes
  • 1 tsp rosemary
  • 2 cloves

For the meatballs:

  • 500g lean beef mince
  • 1 egg
  • 1 cup wholemeal breadcrumbs
  • ¼ cup milk
  • 1 tsp oregano
  • ¼ cup grated cheese (I like to use low fat cheddar but any would work)
  • Salt and pepper to taste
  • In a large frying pan, heat the oil over med/high heat.
  • Brown the garlic and the onions, stirring often, for 5 minutes.
  • Pour in the passata and the tomatoes and bring to a low boil.
  • Meanwhile, place all of the meatball ingredients into a large bowl and mix with your hands.
  • Wet your hands and grab small scoops of the mixture to make into balls, around the diameter of a 20c piece.
  • Place the meatballs into the sauce as you go. Put the lid on and bring to the boil; then reduce the heat to low. Simmer, covered for 3 hours in total.
  • 45 minutes into the cooking time, carefully turn the meatballs over using a slotted spoon.
  • After that there is no need to turn them again. Check on the pan every now and then to ensure it is not bubbling too much.
  • Serve with your favourite salad or pasta.

Serves: 6. Calories per serve: 220.
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