This pasta meatballs recipe is a comforting, slow cooked classic that fills the kitchen with rich tomato aromas and promises a deeply satisfying meal. It is built around a generous tomato sauce that develops layers of flavour as it gently simmers, coating the meatballs in a thick, glossy sauce that clings perfectly to pasta. Simple ingredients come together to create something hearty and familiar, ideal for relaxed family dinners or evenings when you want food that feels reassuring and full of warmth.
The cooking begins by browning the meatballs in olive oil, allowing them to develop colour and flavour before the finely chopped red onion is added and softened. Tomato puree, oregano, garlic, and a crumbled stock cube build a savoury base, giving the sauce depth and richness from the very start. Tinned chopped tomatoes and passata form the backbone of the sauce, while fresh cherry tomatoes add bursts of sweetness and texture as they cook down. A small amount of sugar balances the acidity, creating a well rounded sauce that tastes mellow and full.
Time is the key ingredient here. Letting the sauce cook slowly over a low heat allows all the flavours to blend together, resulting in tender meatballs and a sauce that feels rich without being heavy. A final drizzle of extra virgin olive oil, if you choose to use it, adds a smooth finish and brings everything together just before serving.
Stirred through your favourite pasta, this sauce works especially well with shapes like rigatoni that hold onto every bit of the tomato richness. Finished with a grating of Parmesan and served straight from the pan, it is the kind of dish that brings everyone to the table quickly and rarely leaves leftovers behind.
Meatballs in tomato sauce
Ingredients
- 1 red onion finely chopped
- 12 meatballs
- 3 tbsp olive oil
- 1 tbsp oregano
- 2 tbsp tomato puree
- 1 chicken or beef stock cube
- 3 cloves garlic
- 400 g tinned chopped tomatoes
- 400 g passata
- hanful fresh cherry tomatoes
- 2 tbsp sugar
- salt and pepper
- 1 tbsp extra virgin olive oil (optional)
Instructions
- Heat the oil in a heavy based pan over a medium heat, add the meatballs and fry for 3-4 minutes before adding the onion and allow to soften
- Add the tomato puree, oregano, stock cube (broken up), garlic, salt and pepper. Continue to fry for 2 minutes
- Add the tin of chopped tomatoes, the passata, fresh tomatoes and sugar. Stir well and leave on a medium heat until the sauce starts to gently bubble. Turn down to a very low heat and leave to slowly cook for at least an hour
- At the end of cooking, if using, stir through the extra virgin olive oil
- Stir in some pasta (I use about 400g of rigatoni) and serve in bowls with a grating of Parmesan cheese
