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Baked beef meatballs in tomato sauce

A delicious family favourite with big flavours dish that always pleases


  • 500g British beef mince
  • 2 red onion
  • 400g can chopped tomatoes
  • tomato purée
  • panko breadcrumbs
  • 1 tsp Greenfields dried oregano
  • 1 tsp Greenfields basil
  • beef stock cube
  • 15ml balsamic vinegar
  • shaved parmigiano reggiano cheese
  • linguine/spaghetti
  • olive oil
  • salt/pepper seasoning


  1. Preheat your oven to 200°C/ 180°C (fan)/ gas 6
  2. Grate the red onion finely, add to a pan with a drizzle of olive oil on medium heat for 4-5 mins until onion is softened
  3. Add the minced beef, panko breadcrumbs, red onion and a seasoning of salt and pepper to a mixing bowl – mix thoroughly
  4. Divide the mixture into 12 and roll into meatballs
  5. Place the meatballs in an oven proof dish with a little olive oil
  6. Place a beef stock cube, tomato purée and a pinch of sugar into 200ml boiled water and stir, then add the dried oregano, basil, balsamic vinegar and chopped tomatoes and mix all together
  7. Pour the tomato stock over the meatballs and place the dish in the pre-heated oven cook for 25-30 min or until the meatballs are cooked through and the sauce has thickened
  8. Cook linguine or pasta according to pack instructions, when drained stir in a glug of olive oil and a little of the dried basil
  9. Serve the meatballs with the pasta and a sprinkling of shaved Parmigiano Reggiano cheese (cheddar cheese is also delicious)