Mary Berry Meatballs and Tomato Sauce Recipe

Mary Berry Meatballs and Tomato Sauce is a comforting and hearty dinner popular for its tender, cheese-infused beef meatballs and rich, sweet tomato gravy. Ideally, the meatballs should be browned on the outside before simmering in the sauce to ensure they hold their shape and develop maximum flavor.

Mary Berry Meatballs and Tomato Sauce Ingredients

For the Meatballs

• 500g (1lb 2oz) lean minced beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 50g (2oz) fresh white breadcrumbs
• 40g (1½oz) Parmesan cheese, grated
• 1 large egg, beaten
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper
• 2 tbsp sunflower oil (for frying)

For the Tomato Sauce

• 1 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 x 400g (14oz) tins chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp caster sugar (crucial for balancing acidity)
• 1 tsp dried mixed herbs (or oregano)

How To Make Mary Berry Meatballs and Tomato Sauce

1. Make the meat mixture: In a large bowl, combine the minced beef, finely chopped onion, fresh breadcrumbs, grated Parmesan cheese, beaten egg, and chopped parsley. Season generously with salt and pepper.
2. Shape the meatballs: Using your hands, mix the ingredients together until well combined. Take walnut-sized pieces of the mixture and roll them into balls. You should get about 16–20 meatballs.
3. Brown the meatballs: Heat the sunflower oil in a large deep frying pan or sauté pan. Add the meatballs in batches and fry over high heat for 3–4 minutes, turning frequently, until they are golden brown all over. Remove them from the pan with a slotted spoon and set aside on a plate. (They do not need to be cooked through at this stage).
4. Start the sauce: Add the olive oil to the same pan (don’t wash it, the beef juices add flavor). Add the chopped onion and fry gently for 5 minutes until softened. Add the crushed garlic and cook for another minute.
5. Build the flavors: Stir in the tinned tomatoes, tomato purée, sugar, and dried herbs. Season with salt and pepper. Bring the sauce to a boil, then reduce the heat and simmer for 5 minutes to thicken slightly.
6. Simmer together: Return the browned meatballs to the pan, nestling them into the tomato sauce. Cover the pan with a lid and simmer gently for 20–25 minutes until the meatballs are cooked through and tender.
7. Serve: Taste the sauce and adjust the seasoning. Serve piping hot over pasta.

Recipe Tips

• Finely chop the onion: For the meatballs, the onion must be chopped extremely finely (or grated). If the pieces are too big, the meatballs will crumble apart when you try to roll them.
• Wet hands: If the meat mixture is sticky, dampen your hands with cold water before rolling. This helps create smooth, round meatballs without the mix sticking to your palms.
• The sugar secret: Mary Berry almost always adds a teaspoon of sugar to tomato-based sauces. Tinned tomatoes can be quite acidic/sour, and the sugar rounds out the flavor without making the dish taste sweet.
• Breadcrumb type: Fresh breadcrumbs (made by blitzing a slice of bread in a processor) make for a softer, more tender meatball than dry, dusty store-bought breadcrumbs.

What To Serve With Mary Berry Meatballs and Tomato Sauce

This is the ultimate pasta topper.

• Spaghetti or Linguine: The classic choice.
• Garlic Bread: To scoop up the excess sauce.
• Green Salad: With a balsamic dressing to cut the richness.
• Extra Parmesan: A dusting on top is mandatory.

How To Store Mary Berry Meatballs and Tomato Sauce

• Refrigerate: Store the meatballs and sauce in an airtight container in the fridge for up to 3 days.
• Freeze: This dish freezes beautifully. Allow to cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat gently on the hob until piping hot.

Mary Berry Meatballs and Tomato Sauce Nutrition Facts

• Calories: 420kcal
• Protein: 32g
• Carbohydrates: 18g
• Fat: 22g
• Saturates: 8g
• Sugar: 8g
• Salt: 1.2g

Nutrition information is estimated per serving (based on 4 servings, without pasta).

FAQs

Try More Recipes:

• Mary Berry Onion Sauce Recipe
• Mary Berry Marie Rose Sauce Recipe
• Mary Berry Watercress Sauce Recipe

Mary Berry Meatballs and Tomato Sauce Recipe

Author: Chloe Saidani Cooking Method:Stovetop Cuisine:Italian Courses:Sauce

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: minutesTotal time: 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:420 kcal Best Season:Available

Description

Classic family-style beef meatballs flavored with parmesan and parsley, simmered in a rich and sweet tomato herb sauce.

Ingredients

• 500g lean minced beef
• 1 onion, finely chopped (meatballs)
• 50g fresh breadcrumbs
• 40g Parmesan cheese
• 1 egg
• 2 tins chopped tomatoes
• 1 onion, chopped (sauce)
• 1 garlic clove
• 1 tbsp tomato purée
• 1 tsp sugar

Instructions

1. Mix beef, onion, breadcrumbs, Parmesan, egg, and herbs.
2. Roll mixture into 16–20 balls.
3. Brown meatballs in oil; remove and set aside.
4. Sauté sauce onion and garlic in the same pan.
5. Add tomatoes, purée, sugar, and herbs; simmer 5 mins.
6. Return meatballs to sauce.
7. Cover and simmer for 20–25 minutes.
8. Serve over spaghetti.

Notes

• Adding grated Parmesan directly into the meatball mixture acts as a seasoning agent and provides a savory depth (umami) that salt alone cannot achieve.
• Using the same pan to cook the sauce after browning the meat ensures that the caramelized beef juices are incorporated into the tomato sauce for a richer flavor.
• It is essential to simmer the meatballs in the sauce for at least 20 minutes, as this allows the meat to absorb the tomato flavor and ensures they are cooked through safely.

Keywords:Mary Berry Meatballs and Tomato Sauce Recipe