Tuscan Meatballs

9:45 pm on 19 March 2007

(Serves 4)



  • 500g lean beef mince
  • 1 small onion, finely diced and sautéed lightly
  • 2 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • 2 tablespoons grain mustard
  • 2 tablespoons olive oil


  • 1x 400g tin crushed or diced tomatoes
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons tomato paste
  • 2 tablespoons sugar
  • ½ bunch flat leaf parsley, finely chopped
  • 1 tablespoon salt
  • Freshly ground black pepper


Combine the meatball ingredients, except for the oil, and mix well.

Form into small balls, about the size of a golf ball or smaller.

Heat the oil in a large frying pan, and brown the balls.

Meanwhile, in a bowl combine the sauce ingredients, and add to the pan. Simmer for

10 -15 minutes or until the meatballs are cooked.

Remove the meatballs and sauce and serve with charred bread.

Suggested wines to compliment this recipe


Te Mata Bullnose 2005

Vidal Reserve 2004

Mills Reef Reserve 2005

Bilancia La Collina 2004

From Nine To Noon

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