Oregano and Lemon Meatballs with Spicy Tomato Sauce Recipe

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serves: 6
Prep: 20 min
Cooking: 50 min

Nutrition per portion

Calories 694 kCal 35%
Fat 24g 34%
  -  Saturates 8g 40%


  • For the tomato sauce
  • 2tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, finely chopped or crushed
  • 1 x 700g jar passatta
  • 1 x 400g tin chopped tomatoes
  • 1tbsp tomato ketchup
  • good pinch dried chilli flakes
  • pinch caster sugar
  • For the meatballs
  • 1tbsp olive oil
  • 1 onion, diced
  • 400g (14oz) good-quality pork sausage meat
  • 1 heaped tsp dried oregano
  • zest ½ lemon
  • 1 small egg, beaten
  • 600g (1lb 5oz) spaghetti, cooked, to serve
  • grated Parmesan cheese, to serve


  • To make the tomato sauce, gently heat the oil in a sauté 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, 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, then put in a bowl with the sausage meat, oregano, lemon zest and seasoning.

  • Add the egg and mix well. With dampened hands, shape into 18 balls. Brown them in a nonstick 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 freshly grated Parmesan.

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(14 ratings)
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