Meatballs
December 10, 2025
Grocery List
Produce
- 1 medium onion
- 3 garlic cloves
- Fresh parsley (small bunch)
Pantry
- Breadcrumbs
- Tinned chopped tomatoes
- Tomato paste
- Olive oil
Spices
- Salt
- Black pepper
- Dried oregano
- Paprika
Proteins
- 500g beef mince (10–12% fat)
Other
- 1 egg
- Parmesan cheese (optional but recommended)
Utensils List
- Large mixing bowl
- Frying pan or sauté pan
- Baking tray (optional)
- Wooden spoon
- Knife & chopping board
Ingredients (4 servings)
- 500g beef mince
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 egg
- 40g breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- For the sauce:
- 1 can (400g) chopped tomatoes
- 1 tbsp tomato paste
- Salt & pepper to taste
Meal Prep Steps
- Finely dice the onion and mince the garlic.
- Combine mince, onion, garlic, egg, breadcrumbs, parsley, oregano, paprika, salt, and pepper in a bowl.
- Mix gently until just combined (do not overwork).
- Roll into 12–16 meatballs.
Cooking Instructions
Option 1 — Pan-fried (most flavourful)
- Heat olive oil in a frying pan over medium heat.
- Brown the meatballs on all sides (about 6–8 minutes).
- Remove excess oil if needed.
- Add chopped tomatoes and tomato paste.
- Simmer for 20 minutes until sauce thickens and meatballs are cooked through.
Option 2 — Oven-baked
- Preheat oven to 200°C.
- Place meatballs on a lined baking tray.
- Bake 18–20 minutes until browned.
- Transfer to a saucepan with tomatoes + tomato paste, and simmer 10 minutes.
Storage & Reheating Instructions
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze meatballs with sauce for up to 3 months.
- Reheat: Microwave 2–3 minutes or simmer on the hob until hot throughout.