I found this recipe on the same page as the Red Wine Lamb Shanks and thought to myself, “cant throw this out yet”. I haven’t made this Baked Meatballs and Tomato Sauce recipe yet but I think that I will in the next week or so. I will be halving the ingredients since we are a table of three. I will let you know how it goes and put up a photo to show you the results. This is also an old Donna Hay recipe so it should be good, I am looking forward to tasting this.


4 slices white bread
3/4 cup milk
500g pork mince
500g beef mince
2 eggs, lightly beaten
1/4 cup finely grated parmesan cheese
1/2 cup chopped flat leaf parsley leaves
5 garlic cloves, crushed
2 tablespoons olive oil
4 x 400g can diced tomatoes
finely grated parmesan cheese, extra, to serve


Preheat oven to 200°C. Place the bread in a bowl and pour over the milk. Stand for 5 minutes to allow the milk to be absorbed. Tear the bread into pieces. Place bread in a large bowl with the pork mince, beef mince, eggs, parmesan, half the parley and 3 garlic cloves. Mix well to combine. Roll tablespoonsful of the mixture into balls, place in two baking dishes and drizzle with oil. Bake to 20-30 minutes or until browned. Add 2 cans of tomatoes and 1 garlic clove to each baking dish and stir to combine. Bake for a further 5-8 minutes or until the sauce is warmed through. Sprinkle with the remaining parley and parmesan to serve. Serves 8


Substitute the mince in the recipe for chicken or sausage mince for something different
Can be served with pasta, rice, mashed potatoes, salad or vegetables
The meatballs and sauce can be frozen in large or individual portion sizes
Hide some finely chopped vegetables in the sauce to make it child friendly

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