Beef Meatballs & Tomato Sauce

There is something so decadent about a pan of simple home-made meatballs and tomato sauce. No gluten or sugar added. Slap it on the table and let everyone tuck in!



Ready In:

1hrs 45min

Good For:



About this Recipe

By: Amanda Higgins

Who doesn’t love a big bowl of spaghetti and meatballs with a decadent rich tomato sauce! It’s an Italian classic. 

It is all in the sauce. Without a good sauce the dish is rather bland. This one is packed full of flavour and punch.

Tomatoes are the major dietary source of the antioxidant lycopene, which has many health benefits, including reduced risk of heart disease and cancer. These red rubies are also a great source of vitamin C, potassium, folate, and vitamin K. So give this a whirl for a wholesome meal!



1kg beef mince

a good handful of fresh thyme and rosemary finely chopped

salt and pepper to taste

zest of a lemon

½ teaspoon of xylitol

coconut oil or cooking olive oil to fry



2x tins of chopped tomatoes

4 garlic cloves peeled and minced

¾ cup of good red wine

1 cup of bone broth or beef stock

a good handful of fresh thyme and rosemary

½ cup of sundried tomatoes with the olive oil they are soaking in

salt and pepper to taste

½ teaspoon xylitol or to taste

zest of a lemon

1 ball buffalo mozzarella or plain mozzarella (optional)

fresh or dried basil leaves to garnish

Step by Step Instructions

Step 1

To make the meatballs combine all the ingredients in a bowl and give a good mix with a spoon or by hand until all the favours are nicely mixed.

I always take a small amount and fry it off to check my seasoning before frying all of the meatballs and discovering they taste bland. Adjust the salt, pepper and xylitol accordingly.

Step 2

Using your hands, roll the mince into small balls roughly the size of a golf ball or smaller if preferred. Fry these in a pan until cooked and brown. Remove them from the pan and set aside.

Step 3

To make the sauce: I like to use the same frying pan as long as the meatballs haven’t been burnt in the pan. If they have then remove the burnt bits, but try and retain some of the flavour of the meat in the pan. Add the tomatoes, herbs and garlic to the pan and cook until nicely bubbling. Add the wine and cook until the alcohol has reduced a little. Add the stock and the sundried tomatoes and simmer for about 10 minutes.

Step 4

Season with the salt, pepper, xylitol and lemon zest. Add the meatballs and simmer for a further 8-10 minutes.

Step 5

Tear the mozzarella into pieces and arrange on the top allowing them to melt onto the tomato and meat juices. Sprinkle with basil leaves and serve with crusty bread, pasta or zucchini noodles.


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