Nigella Meatballs In Tomato Sauce​ Recipe​

This delicious recipe for Nigella’s Meatballs in Tomato Sauce is a quick and simple meal perfect for any occasion. With tender veal meatballs simmered in a rich, aromatic tomato sauce, it’s a comforting dish full of flavor. You can easily adapt it with the ingredients you have on hand, making it a flexible and satisfying option for busy weeknights.

Ingredients Needed:

Tomato Sauce:

• 2 tbsp (30 ml) olive oil
• 3 garlic cloves, chopped
• 1 bay leaf
• 1/4 tsp red pepper flakes
• 1 can (28 oz/769 ml) whole plum tomatoes

Meatballs:

• 2 slices white sandwich bread
• 1/4 cup (60 ml) milk
• 1 lb (450 g) ground veal
• 1 1/2 cups (150 g) freshly grated Parmesan cheese
• 1 egg
• 1 garlic clove, finely chopped
• 1/4 cup (10 g) chopped flat-leaf parsley
• 1/2 tsp salt
• 1/2 tsp ground fennel
• 1/4 tsp dried oregano
• 1/4 tsp red pepper flakes

How To Make Meatballs In Tomato Sauce​ Recipe​?

1. Tomato Sauce: Heat olive oil in a skillet, brown garlic with bay leaf and red pepper flakes. Add tomatoes and simmer for 30 minutes, breaking them down with a potato masher. Season with salt and pepper.
2. Meatballs: Pulse bread in a food processor into breadcrumbs. Soak in milk for 5 minutes. Add remaining ingredients and mix well. Shape into 2 tbsp portions. Cook in the simmering tomato sauce for 20 minutes.

Recipe Tips :

• Use fresh bread for the meatballs: Fresh bread will give the meatballs a better texture. If you’re using stale bread, soak it in more milk to soften it.
• Don’t mix the meatball mixture too much: Mixing too much can make the meatballs tough. Just mix until everything is combined.
• Simmer the sauce on low heat: Let the sauce cook slowly on low heat for the best flavor.
• Make meatballs the same size: Shape the meatballs evenly so they cook at the same time. A spoon or scoop helps with this.
• Turn the meatballs gently: Use tongs or a spoon to turn the meatballs carefully in the sauce so they don’t fall apart.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the meatballs to cool to room temperature. After that, store them in an airtight container in the fridge for up to 3 days.
• Freeze: Once cooled, store the meatballs and sauce in an airtight container or freezer bag. Freeze for up to 3 months. To thaw, place them in the fridge overnight and reheat on the stove or microwave.

Nutrition Facts:

• Calories: 210kcal
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 790mg
• Potassium: 104mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 16g

Try More Nigella Lawson Recipes:

• Nigella Black Pudding Meatballs
• Nigella Cranberry Sauce
• Nigella Bread Sauce