Easy and tasty meatball recipe with tomato sauce

Meatballs in tomato sauce recipe: a universal dish with a thousand faces

The recipe for meatballs in tomato sauce is a classic in international cuisine. Behind its apparent simplicity—meatballs simmered in tomato sauce—lies a fascinating culinary history. Present in the most diverse cultures, from Persian koftas to Italian polpette, meatballs have always been a symbol of conviviality, thrift, and creativity. As for the tomato, it came to enrich this tradition much later, becoming the perfect ally for these tender and flavorful little bites.

In Italy, the meatball-tomato combination became a cult classic in the 16th century, and was later exported to the United States in the form of spaghetti and meatballs, the epitome of Italian-American comfort food. In Belgium and France, meatballs in tomato sauce became a daily staple, often sweetened with a hint of sugar or a dash of syrup and served with fries, rice, or homemade mashed potatoes.

At Lokayah, we've chosen to revisit this popular dish with two exceptional spices: a mild Sri Lankan curry, with warm, enveloping notes, and an artisanal, air-dried bay leaf. Together, they transform the tomato sauce into a rich, lightly spiced base that reveals the dish's depth without masking its soul.

Meatballs in Tomato Sauce Recipe

Ingredients (for 4 people)

For the meatballs:

• 500 g of minced pork and veal

• 2 egg yolks

• 1 finely chopped onion

• 1 clove of grated garlic

• 2 tbsp breadcrumbs
  

• Black pepper

• Salt, olive oil

For the sauce:

• 1 can of crushed tomatoes (400 g)

• 70cl of passata
  
  

• 1 chopped onion
  

• 1 tbsp mild curry powder

• 4 bay leaves
  

• Salt, black pepper

• Olive oil

Preparation

1. Prepare the meatballs:

1. Brown the onion and garlic in a pan over low heat for 5 to 10 minutes.
   
   

2. In a salad bowl, mix the ground meat with the eggs, cooked onion, garlic, breadcrumbs, salt and pepper.

3. Form medium-sized balls.

4. Brown the meatballs in a pan with a drizzle of olive oil until golden brown. Set aside.

2. Prepare the sauce:

1. In a saucepan, brown the onion in a little oil until softened.

2. Add the curry and mix for 30 seconds to release the aromas.

3. Add the crushed tomatoes and passata, bay leaves, salt and pepper.

4. Simmer over low heat for 10-15 minutes.

3. Assemble:

1. Add the meatballs to the sauce.

2. Cover and simmer for another 15 to 20 minutes over low heat, until the meatballs are tender and coated with sauce.

Suggestions:

• Serve with basmati rice, pasta or fries.
  

• For a vegetarian version, replace the meat with vegetable mince.
  
  

Click on the photos to find our spices: