Mighty Meatballs

Annabelle loves meatballs so I cook these very often! This recipe uses 24 meatballs so it’s the perfect recipe to make and then batch-freeze. I love having a plentiful stash in the freezer ready for days when I’m out all day with no time to cook, or just simply too tired (but hey, when aren’t us mums tired!)

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Mighty Meatballs

Prep Time: 10 mins
Cook Time: 50 mins
Yields: 8

Ingredients

  • 1 tablespoon vegetable oil
  • 24 meatballs
  • 1 onion, diced
  • 4 teaspoons minced garlic
  • 600ml passata or 2 x 400g tins of chopped tomatoes
  • 3 tablespoons tomato purée
  • 1 teaspoon white sugar
  • ½ teaspoon mild chilli powder (optional — Annabelle is OK with this, but some babies may object)
  • 150ml water
  • 4 tomatoes, quartered
  • 400g tin of chickpeas, drained and rinsed (optional)
  • 1 teaspoon fresh basil, chopped

Method

  1. In a large frying pan, heat the oil and fry the meatballs over a medium heat for 10 minutes until the meatballs are brown all over — reserve
  2. In the same pan, fry the onion and garlic over a very, very low heat for 20 minutes
  3. After 20 minutes have passed, stir the passata, tomato purée, sugar, chilli powder (if using) and water into the pan and continue to cook the sauce uncovered for 10 minutes
  4. Add the cooked meatballs, quartered tomatoes, chickpeas (if using) and basil - cook covered for a final 10 minutes
  5. Serve once cooled with pasta or spaghetti.

Additional Info

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