Baked Sundried Tomato Meatballs in a Roasted Vegetable Sauce

There are so many ways to make meatballs, and each time I make them they seem to get better and better. More often than not, when I come home from work I just want to whip something up that doesn’t require a lot of kitchen time or, especially when it’s warm, standing over multiple burning hubs. These meatballs were perfect for that, you do your prepping and then just bung your bits in the oven. So not only are these meatballs rich and delicious but they are so easy to make too, and only require one pot to wash up at the end (well, not counting your chopping board, plates and wine glass!!)

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Serves 2-3

For the Meatballs

  • ½ red onion – finely chopped
  • Splash oil
  • 2 cloves garlic – peeled and finely chopped
  • 300g beef mince
  • ½ tsp paprika
  • Pinch saffron (optional)
  • 7 Sundried Tomatoes – Finely chopped
  • ½ tsp cayenne pepper
  • 2 tsp oregano
  • 1 egg
  • Salt and pepper

For the Roasted Vegetables Sauce

  • 1 yellow pepper – cored, de-seeded and cut into chunks
  • 1 courgette, topped and tailed and cut into chunks
  • ½ red onion – roughly chopped
  • 1 tbsp olive oil
  • 6 tomatoes – cut into 8
  • 2 tbsp tomato ketchup
  • 2 tbsp mascarpone

To serve

  • Couscous – cooked according to pack instructions
  • Handful rocket and mixed salad

To make the meatballs, heat the oil in the frying pan and gently fry the onion for a few minutes to soften.

Add the garlic to the pan and cook for a minute to brown.

Put the cooked onion in a bowl with all the other meatball ingredients and mix together with your hands until well combined.

Shape the mixture into table tennis size balls (I got about 16 meatballs), set on a plate and then chill for 20-30 minutes to firm up.

Preheat the oven to 180’C

Toss the onion, courgette and pepper with the olive oil and roast for 30 minutes – stirring half way through.

Stir in the tomatoes and lay the meatballs on top, return the dish to the oven for 20 minutes.

Give the mixture another stir and the return to the oven for a further 10 minutes.

Finally, remove the dish from the oven, stir in the ketchup until everything is well combined and then dob the mascarpone all over the top.

Return the pan to the oven and bake for 10 minutes.

Remove from the oven and serve with the couscous and salad.

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16 thoughts on “Baked Sundried Tomato Meatballs in a Roasted Vegetable Sauce

  1. I had a terrible mishap and learning experience with some saffron on kabobs that has put me off for a while, BUT the meatballs look incredible. My wife is all about the roasted or sun dried tomatoes. When you say tomatoes in the ingredients are you referring to sun-dried tomatoes or just regular tomatoes?

  2. Oh my, this looks so delicious! I have only ever tried a couple versions of meatballs so I am ready to get a little bit more adventurous ;). Plus I loathe doing the dishes so the one pot method is defintely an added bonus! – Jirrine

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