Juicy, tender meatballs with a bold tomato punch, these Tomato Meatballs made with Regano Fine Herbs Pasta Sauce are perfect for pairing with spaghetti or stacking in a sub roll. With a hint of BBQ spice and red chilli pickle, they’re packed with flavour and guaranteed to be a hit at any dinner table.
What You’ll Need:
For the Meatballs:
- Steak mince – 1 kg
- Onions (finely chopped) – 2 large
- Red chilli pickle – 3 tsp
- Salt – 2 tsp
- BBQ spice – 3 tsp
- Oil – 3 tbsp
- Eggs – 3
- Parsley (chopped) – 1 cup
- Breadcrumbs – 1½ cups (add gradually)
For the Sauce:
- Regano Fine Herbs Pasta Sauce – 2 packets
- Tomato paste – 50g
- Onion (finely chopped) – 1
- Red chilli pickle – 1 tsp
- Salt – ½ tsp
- Sugar – 1 cup (to taste)
- Water – 1 cup
- Oil – 1 tbsp
How to Make It:
In a large bowl, combine the mince, onions, red chilli pickle, salt, BBQ spice, oil, eggs, breadcrumbs, and parsley. Mix well until the mixture holds together nicely but isn’t too stiff, add breadcrumbs slowly and adjust based on the texture.
Shape into meatballs and fry in a pan until browned all over, Set aside.
In a large pot, heat 1 tablespoon of oil. Sauté the onion and 1 teaspoon of red chilli pickle until soft.
Add in the Regano Fine Herbs Pasta Sauce, tomato paste, sugar, water, and ½ teaspoon of salt. Simmer until the sauce thickens and turns a deep, rich red.
Add the meatballs into the sauce and let them cook through for about 5 minutes.
Serve with spaghetti, or load them into toasted rolls with cheese for irresistible meatball subs.
Pro Tip: Make a double batch and freeze the extra meatballs before cooking, they’re perfect for quick meals during the week!
