Best Ever Meatballs
6 portions of veg per serving, the ultimate comfort food, & super easy to make. What more could you ask for?
This is the kind of recipe I love to share, it’s what I love to eat, and it shows how meals we adore can be fantastically good for us & I don’t really need to say anything else except let me know if you try them.
Key Facts
- High in protein & fibre
- Packed full of vegetables
- Rich in nutrients
- Super easy
Ingredients
SAUCE
- 1 large onion or leek
- 150g mushrooms
- 1 large carrot
- 2 stick celery
- 400g chopped tomatoes
- 500ml bone broth or stock
- 1 tablespoon tomato purée
- 1 heaped teaspoon cornflour or potato starch (optional, give a glossy finish to the sauce)
MEATBALLS
- 500g beef mince (I get mine from Swaledale Butchers)
- 1 large onion or leek
- 1 big handful fresh basil leaves
- 1 tablespoon sun-dried tomato paste or pesto
- Salt & pepper
Preparation
01
Make the sauce - finely chop all the vegetables, add to a sauté pan with broth & tomato purée. Simmer with the lid on for 15 minutes. Then add chopped tomatoes & cornflour/starch. Mix in, leave to simmer & reduce without the lid for 10 minutes. Blend until smooth, pour back into the pan.
02
In a separate frying pan finely dice onion/leek for the meatballs. Sauté gently in sun-dried tomato paste & 1/4 cup of water for 10 minutes until super soft. Shred basil & wilt in. Season, then decant to a bowl to cool fully before adding the mince (otherwise they won’t hold together).
03
Use your hands to mix everything together. Form meatballs & then heat your frying pan again, sealing the meatballs on all sides so they’re golden. Once ready add to your sauce, cover with a lid & gently simmer for 20 minutes.
04
Serve with pasta, mashed potato, over rice or however you wish!
Will keep in the fridge for 5 days or freeze once cool for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
