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Meatballs in chilli-tomato sauce

Tamara Willner
Written by

Tamara Willner

Reviewed by dietitian

Fiona Moncrieff

1 min read
Last updated June 2024

Jazz up the humble meatball with a kick of chilli. These Italian style flavours are delicious with a side of fresh salad, spiralised courgette noodles, or a little pasta.

Recipe: Meatballs in chilli-tomato sauce

Prep and cooking time: 45 mins

Serves: 4


  • 400g minced beef
  • 1 egg, lightly beaten
  • 2 tbsp fresh parsley, roughly chopped
  • 1⁄2 tsp chilli powder (optional)
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, finely diced or minced
  • 2 small red chillies, finely sliced
  • 1 x 400g tin chopped tomatoes


  1. Mix together the mince, egg, parsley, chilli powder (if using), and a pinch of salt and pepper in a large bowl. Roll them into tight balls and place on a plate.
  2. Heat 1 tbsp of the oil in a large frying pan, over medium heat. Cook the meatballs in batches, until evenly browned (but not burnt). Remove and place on a plate.
  3. Fry the onion, garlic, and chilli in the remaining 1 tbsp of oil over medium heat for 5mins, or until softened.
  4. Add the tinned tomatoes and simmer for 5mins.
  5. Add the meatballs and cook for 9-10mins, or until cooked through.
  6. Serve, garnished with extra parsley.
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