Oregano and Lemon Meatballs with Spicy Tomato Sauce


Oregano and Lemon Meatballs with Spicy Tomato Sauce

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tip ~To freeze: let the meatballs and sauce cool completely, then place in a freezerproof box in the freezer. Thaw overnight in the fridge, then reheat in a saucepan over a very gentle heat, making sure you bring it all to the boil for a few minutes.


For the tomato sauce:

2 tablespoons olive oil

1 large onion, diced

3 garlic cloves, finely chopped

1 x 700g jar passata

1 x 400g tin chopped tomatoes

1 tablespoon tomato ketchup

Good pinch dried chilli flakes

Pinch caster sugar

For the meatballs:

1 tablespoon olive oil

1 onion, diced

400g / 14oz good quality pork sausagemeat

1 heaped teaspoon dried oregano

Zest ½ lemon

1 small egg, beaten

To serve - 600g / 1lb 5oz spaghetti cooked and grated parmesan cheese


  • To make the tomato sauce, gently heat the oil in a large pan and cook the onion until softened.
  • Add the garlic and stir for a few minutes, then add the remaining ingredients and season.
  • Bring to the boil, and then simmer until starting to thicken - around 30 minutes.
  • Meanwhile make the meatballs. Sweat off the onion in the olive oil using a small pan. Let it cool slightly, and then put in a bowl with the sausagemeat, oregano, lemon zest and seasoning.
  • Add the egg and mix well. With dampened hands shape into 18 meatballs. Brown them in a non-stick frying pan, in batches if necessary.
  • Add to the sauce and cook very gently until they are cooked through, it will take around 12 minutes. The meatballs should feel firm to the touch.
  • Serve with spaghetti and plenty of parmesan.