Solo: Meatballs in a Tomato Oregano Sauce

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Solo: Meatballs in a Tomato Oregano Sauce

Home-made beef meatballs with mozzarella and fresh parsley, coated in an oregano tomato sauce, topped with grated Parmesan.

Ingredients to serve 1

  • 125g x beef mince
  • ¼ clove x garlic, peel, chop finely
  • 20g x grated mozzarella
  • 20g x hard cheese – grated finely
  • 4g x fresh parsley – chop roughly
  • ½ x egg – beat lightly
  • ¼ x onion – peel and chop finely
  • ½ clove x garlic – peel and chop finely
  • ¼ tin x chopped tomatoes
  • ¼ tsp x dried oregano
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • butter (from your pantry)
  • paper towels (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Meatballs: In a large bowl combine beef mince, garlic, mozzarella, HALF the Parmesan, parsley, eggs, salt and pepper. Form into 6 - 8 golf size meatballs (if the mixture sticks to your hands, grease your hands with some olive oil between forming each ball).

Step 3

In a large pan over medium heat, heat the olive oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes. Remove from pan and place on a paper towel-lined plate.

Step 4

Sauce: To the same saucepan, add the onions and cook until soft - 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes, dried oregano and season with salt and pepper to taste.

Step 5

Add meatballs back to skillet, cover and simmer until sauce has thickened - 15 minutes.

Step 6

Serve: Garnish with the leftover hard cheese before serving.