Mary Berry Meatballs in Tomato and Basil Sauce is a dish featuring homemade beef or pork meatballs cooked gently in a fresh tomato-basil sauce. The meatballs remain soft and juicy, while the sauce adds brightness and depth—making it an ideal everyday recipe.
For the meatballs:
500g minced beef or beef–pork mix
1 small onion, finely chopped
2 garlic cloves, crushed
1 large egg
50g fresh breadcrumbs
2 tablespoons milk
1 teaspoon dried mixed herbs
Salt and pepper to taste
1 tablespoon olive oil (for frying)
For the tomato and basil sauce:
1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, crushed
400g tinned chopped tomatoes
2 tablespoons tomato purée
1 teaspoon sugar
A handful of fresh basil leaves
Salt and pepper to taste
Combine minced meat, chopped onion, garlic, egg, breadcrumbs, milk, herbs, salt, and pepper. Mix gently until combined.
Roll the mixture into small, even-sized balls to ensure they cook uniformly.
Heat olive oil in a frying pan and brown the meatballs on all sides. They don’t need to cook through at this stage.
Heat oil in a saucepan. Sauté onions and garlic until soft, then add tomatoes, tomato purée, sugar, salt, and pepper.
Let the sauce cook gently for 10–12 minutes until it thickens slightly.
Gently place browned meatballs into the sauce. Simmer for 20–25 minutes until they become tender and fully cooked.
Stir in fresh basil leaves just before serving for a fragrant, fresh finish.
Pair the meatballs with pasta, potatoes, rice, or crusty bread.