Nigella Meatballs Recipe

This easy and delicious Nigella meatball recipe is perfect for a quick, comforting dinner. With tender meatballs cooked in a rich, flavorful tomato sauce, it’s a crowd-pleaser. You can customize it with simple ingredients like breadcrumbs or Parmesan, making it a flexible and hearty meal for any night of the week.

Ingredients Needed:

For the Meatballs:

• 250 grams of minced pork
• 250 grams of minced beef
• 1 large egg
• 2 tablespoons freshly grated Parmesan
• 1 clove garlic (minced)
• 1 teaspoon dried oregano
• 3 tablespoons semolina or breadcrumbs
• good grinding black pepper
• 1 teaspoon Maldon sea salt flakes

For the Tomato Sauce:

• 1 onion
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil (not extra-virgin)
• 700 grams tomato passata or chopped tomatoes whizzed to a puree
• 1 pinch of sugar
• Maldon sea salt flakes
• pepper
• 100 millilitres of full-fat milk

How To Make Meatballs Recipe?

1. Make the Meatballs: Combine the minced pork, minced beef, egg, Parmesan, garlic, oregano, semolina (or breadcrumbs), black pepper, and salt in a bowl. Mix well, then shape into small meatballs. Place them on a lined plate or baking sheet and refrigerate.
2. Make the Sauce: Blitz the chopped onion, garlic, and oregano in a food processor. Heat butter and olive oil in a pan over medium heat. Add the onion-garlic mix and cook for 10 minutes until softened. Add tomato passata (or blended tomatoes), 300-350ml cold water, a pinch of sugar, salt, and pepper. Simmer for 10 minutes.
3. Cook the Meatballs: Stir in the milk, then add the meatballs one by one to the sauce. Let the meatballs cook in the sauce for 20 minutes, turning occasionally. Check the seasoning and adjust with more salt and pepper.

Recipe Tips:

• Chill the Meatballs Before Cooking: Let the meatballs rest in the fridge for at least 30 minutes before frying or adding them to the sauce. This helps them hold their shape while cooking.
• Don’t Stir Too Soon: After adding the meatballs to the sauce, avoid stirring until they are browned. Stirring too early can break them apart.
• Use Fresh Parmesan: Freshly grated Parmesan adds a richer flavor compared to pre-grated cheese, making the meatballs more flavorful.
• Check the Sauce Consistency: If the sauce is too thin, simmer it for a little longer to thicken it up before adding the meatballs.
• Season to Taste: Taste the sauce before serving and adjust the seasoning. Adding a little extra salt and pepper can bring out the flavors.

How To Store & Reheat Leftovers?

• Refrigerate: Let the meatballs cool, then store in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, freeze the meatballs in a container or freezer bag for up to 3 months.
• Reheat: Heat in a pan on low to medium heat for about 10 minutes.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 400mg
• Potassium: 200mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 10g

Try More Nigella  Lawson Recipes:

• Nigella Black Pudding Meatballs
• Nigella Turkey Meatballs ​​Recipe
• Nigella Orzo Meatballs​​ ​Recipe