Homemade Meatballs in Tomato Sauce

Homemade Meatballs in Tomato Sauce

The homemade meatballs in tomato sauce is a homemade dish of those lifetime. “Grandma’s” dish. Little presentation needs this meal. Meatballs are meat balls seasoned with eggs and other ingredients that are passed through flour and fried. They are usually accompanied by some sauce. The most typical are Spanish sauce or tomato sauce. This time we will make this second version. The ingredients to prepare homemade meatballs in tomato sauce are the following


  • 500g minced meat (half veal half pork)
  • 2 cloves of garlic for meatballs
  • 3 eggs
  • flour to batter the meatballs
  • Salt and pepper


  • 2 cloves of garlic for tomato sauce
  • 5kg of tomatoes
  • Salt and black pepper
  • Oil
  • optionally 100ml chicken and thyme broth
  • Salt and pepper


1.- Prepare the meatballs. In a bowl we put the minced meat, which is better than a mixture of pork and veal so that they are more juicy, the minced garlic cloves and eggs. Salpimentamos. You can add other spices to your liking like cumin, rosemary or thyme. Mix with your hands until a homogeneous mass is left.

2.- We take a small portion of the dough and give it the shape of a ball. The size you want to give is personal, but they must be the maximum size of a golf ball. Then we reserve it on a plate, until we have finished shaping the whole dough

3.- Once we have all the balls made we pass them one by one for flour. We make them roll on a plate with flour, that they smear well with it. Then we return to the plate and, once we are done with them, we store the plate with the meatballs in the fridge. While we prepare the tomato sauce

4.- In a casserole we put a splash of oil to heat. Then we add the two minced garlic cloves and let them brown for a minute.

5.- Once golden brown add the tomato. You can add dull tomato that already comes without skin. Much faster to do! If you use fresh tomato, remove the skin. We add your part of salt and pepper and let cook for a few minutes, stirring constantly with a wooden spoon. Until the tomato is crushed

6.- When it has been cooked a little and has been partially crushed (you can help crush it by crushing it with the same spoon) you can optionally add 100ml of chicken meat. It will give you more flavor! Let cook over low heat for half an hour more, while stirring occasionally

7.- While cooking the sauce, we fry the meatballs that have been resting in the fridge. We put them in plenty of hot oil. We fry them for just a minute, to brown on the outside. It’s about sealing them, nothing more. In fact inside they will remain raw. Once fried we put them on absorbent paper

8.- Once the meatballs are fried and the tomato sauce has been cooking for 30 minutes, we only add 1/2 teaspoon of thyme (optional too) and put the meatballs in the sauce. Stir with a spoon so that they get wet from the sauce and let cook 5 more minutes.

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