• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — pork and beef meatballs

    Blog Menu

    Meatballs with Vine Tomato Sauce

    Get the kids to help you make these simple meatballs, or make them up in advance

    Prep Time

        •    Prep time: 1 hour
        •    Cook time: 45 minutes
        •    Yield: Serves 4 children and 2 adults


        •   500g lean minced beef
        •   1 small onion, finely chopped
        •   1 eating apple, peeled and finely chopped (or grated)
        •   1 red pepper, cored, seeded and finely chopped
        •   leaves from 2 sprigs oregano or 1 tsp dried
        •   plain flour for coating
        •   olive oil, for frying

    For the sauce:

        •   1 small onion, finely chopped
        •   2 tbsp olive oil
        •   4 x 225g packs cherry tomatoes on the vine, halved
        •   dash of Worcestershire sauce
        •   dash of soy sauce
        •   handful of fresh basil leaves


    1. Mash the meat in a bowl with a spoon, then tip in the onion, apple, red pepper and oregano (and seasoning if you want to). Mash again to mix everything together. Now mix well with your hands until the mixture is sticky and divide into 16 smallish balls. Chill in the fridge while you make the sauce. You can make them up to this stage 2 days ahead, or freeze them.
    2. Make the sauce. Soften the onion in a medium saucepan with the oil. Tip in the tomatoes and simmer very gently, uncovered, for about 20 mins. Add the rest of the ingredients except the basil and slow cook for another 15-20 mins. Add the basil and a splash of water from the kettle. Tip the contents of the pan into the food processor and whizz until smooth.
    3. Heat oven to 190C/fan 170C/gas 5. Gently roll the meatballs in flour. Heat a spoonful of oil in an ovenproof non-stick frying pan, wipe out with kitchen paper, then add the meatballs and fry gently and slowly over a low heat for 10 mins, turning them over once with tongs. (You may need to do this in batches if your pan is not very big.) Drain off any excess fat, pour in the sauce and finish off cooking in the oven for 15 mins. Serve with pumpkin mash.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1603/meatballs-with-vine-tomato-sauce

    Easy Meatballs

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •  1 lb lean (at least 80%) ground beef
    1/2 cup Progresso™ Italian-style bread crumbs
    1/4 cup milk
    1/2 teaspoon salt
    1/2 teaspoon Worcestershire sauce
    1/4 teaspoon pepper
    1 small onion, finely chopped (1/4 cup)
    1 egg


    1. Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
    2. In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
    3. Bake uncovered 18 to 22 minutes or until temperature reaches 165°F and no longer pink in center.


        •    Instead of cooking the meatballs in the oven, drop them carefully into a wide, deep pot of marinara sauce. Gently simmer the sauce, partially covered, until the meatballs are cooked completely.

        •    For evenly-sized meatballs that will cook in the same amount of time, pat the meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.

        •    Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.

    This great family recipe is thanks to Betty Crocker. Recipes at https://www.bettycrocker.com/recipes/easy-meatballs/2959910f-1b27-438a-9085-d40b1950db20