Meatballs for the weekend

You know it’s probably a recipe to repeat when you see an empty, licked dish at the end of a meal. Especially when your audience is 4 & 2.

A lot of people have been asking recently about quick 30 minute or less dinners. This one most definitely doesn’t fall into that category. I timed it. And it was exactly 65 minutes from opening the fridge to setting it on the table. I reckon it’s more something for the weekend if time isn’t a luxury that you possess.

I halved this recipe for just me and the kids. And you can see it still made a ton of meatballs. So manipulate the amounts to suit you.

Meatball ingredients


  • 700g minced beef (I used a mix of pork and beef). In American that’s 1.5 lbs of ground beef
  • 65g porridge oats / 3/4 cup rolled oats
  • 250 mls / 1 cup milk
  • 3 tablespoons of very finely chopped onion (I used onion powder)
  • 1.5 teaspoons salt


Tomato sauce ingredients

  • 1 carton (500g) passata
  • 1 teaspoon of sugar (brown or white)
  • 1 teaspoon of salt
  • a splash of worcestershire sauce
  • a handful of mature (sharp) cheddar cheese


  • Preheat your oven to 175°C / 155°C fan / 350°F
  • Mix all of the meatball ingredients together in a bowl. Using your hands roll into smallish meatball sized balls and place on a baking tray lined with greaseproof paper/baking paper


  • Put the meatballs in the fridge for 10 minutes
  • While the meatballs are setting, make the sauce. Just mix all the ingredients in a bowl


  • When the meatballs are chilled, fry off them off in a shallow pan. I used olive oil but with whatever you have


  • Put them in a pyrex dish, cover with the tomato sauce and bake for 30 minutes or so. Add a touch more grated cheese and cook until the cheese is melted and bubbling


  • Serve. We had mashed potatoes but spaghetti or french bread would work just as well