Italian Meatballs with Chunky Tomato Sauce


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 278.7
  • Total Fat: 15.3 g
  • Cholesterol: 75.0 mg
  • Sodium: 442.1 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 25.0 g

View full nutritional breakdown of Italian Meatballs with Chunky Tomato Sauce calories by ingredient
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Introduction

From the Hairy Bikers new Hairy Dieters book
Calorie count is for using lean minced pork, but you can use half and half pork and mince too. Whatever you choose to use, what the fat content on those labels.
From the Hairy Bikers new Hairy Dieters book
Calorie count is for using lean minced pork, but you can use half and half pork and mince too. Whatever you choose to use, what the fat content on those labels.

Number of Servings: 4

Ingredients

    500g lean pork mince (less than 10% fat)
    1/2 medium onion, finely chopped
    1 medium carrot, peeled and finely grates
    2 garlic cloves, peeled and crushed
    1 tsp oregano
    1/2 tsp fine sea salt
    1 tsp oil
    freshly ground black pepper

    FOR TOMATO SAUCE
    2 tsp oil
    1/2 medium onion, finely chopped
    1 garlic clove
    400g chopped tomatoes
    100ml red wine
    200ml cold water


Directions

To make the meatballs, put the mince in a large bowl and add the onion, carrot, garlic, oregano, salt and lots of freshly ground black pepper. Mix with clean hands until everything is well combined, then shape the mixture into 24 small balls, they should be slightly larger than a walnut in its shell.

Pour the oil in a large non stick frying pan or sauté pan and fry the meatballs over a medium heat for 5 minutes. Keep turning and rolling the meatballs around the pan until lightly browned then transfer to a plate.

To make the sauce, pour the sunflower oil into a medium non stick saucepan and add the onion. Fry for 4 minutes, stirring regularly, then add the garlic and fry for 1 minute more.

Tip the tomatoes, red wine and water into the pan and bring to a gentle simmer. Cook for 5 minutes, stirring regularly. Add the browned meatballs to the sauce and bring back to a simmer.

Cover the pan loosely with a lid and leave the meatballs to simmer gently in the sauce for 20 minutes, stirring occasionally. After 20 minutes, remove the lid and continue simmering gently for another 15-20 minutes or until the sauce is thick. Stir often and add a little extra water is the sauce reduces too quickly. Serve hot with a small portion of pasta or lots of freshly cooked vegetables.

Serving Size: Makes 4, 6 small meatball portions

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Got this book for Christmas and decided to try these first. I am the worlds worst cook, but even I managed these. Amazing! Much better than shop bought. Those Hairy Bikers know a thing or two! - 1/7/13

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely scrummy. My family all loved these meat balls. The tomato sauce is good, and health concious. But, as I don`t like wine in my cooking, I improvise and add bits here and there! All in all a fantastic, tasty, filling meal. - 11/20/12

    Was this review helpful?   yes  No