Meatballs in Tomato Sauce


  1. In a large bowl, combine minced meat, onion, garlic, bread crumble, egg, chopped parsley, cumin, red pepper flakes, salt and black pepper. Knead until well combined.
  2. Shape into walnut size balls.
  3. Keep in refrigerator for 30 minutes.
  4. Heat oven at 180C.
  5. Dilute tomato paste in ½ cup water. Add thyme and stir.
  6. Brush a baking dish with 2 tablespoons olive oil. Place meatballs.
  7. Pour over tomato sauce. Bake in oven for 30 minutes.
  8. Serve hot.


(4 servings)

  • 500g minced veal
  • 1 large onion
  • 1 clove garlic
  • 4 tbsp crumbled stale bread
  • 1 egg
  • ¼ bunch parsley
  • 1 tbsp tomato paste
  • ½ tsp cumin
  • ½ tsp red pepper flakes
  • 1 tsp thyme
  • 2 tbsp olive oil
  • Salt
  • Black pepper

Tomato Paste

Tomatoes are a nutritious fruit that comprise the base of tomato paste; a sauce extensively used in the Mediterranean region originating from the Italian cuisine.

Tomato paste is prepared by cooking tomatoes for several hours to reduce their moisture content, and then straining them out of their skin and seeds. The mixture is then further cooked to form a thick and concentrated paste.

Tomato Paste