| 10.4°C Dublin

Meatballs with tomato sauce

Serves 6-8

I never realised how hard it would be to chop an onion using only one hand. I now rely heavily on the food processor. This is the method I used to make these gorgeous meatballs but, of course, chopping everything by hand is fine too.

you will need

3 tbsp olive oil

3 cloves garlic, crushed

2x 400g tins chopped tomatoes

1 500g carton of passata

Pinch of sugar

1 lb garlic and herb sausages

750kg minced beef

3 garlic cloves, crushed

1 onion, finely chopped

1 small bunch basil leaves finely chopped

1 small bunch flat leaf parsley, leaves finely chopped

Salt and black pepper

Olive oil for frying


Heat the olive oil in a large saucepan. Add the garlic and stir to warm it through. Don't leave it to colour. Add the tinned tomatoes and passata. Add a pinch of sugar. Bring to a rolling simmer then lower the heat to its minimum and leave to reduce while you make the meatballs.

Remove sausage meat from the casings by cutting a slit down the length of the sausage and peeling off the casing. Place into a mixing bowl with the remaining ingredients. Season generously with salt and pepper. Mix until well combined.

Using wet hands roll the mixture into walnut-sized balls. Fry in a wide frying pan of hot oil, turning frequently until uniformly golden. As the meatballs cook, place them into the tomato sauce.

Once all the meatballs are added to the pot you can taste the sauce and adjust the seasoning accordingly. Serve with spaghetti or mashed potato.

Weekend Magazine