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Baked meatballs in a spicy tomato sauce


  • Preheat oven to 170°C fan forced (190°C normal).
  • Heat 1 tbsp oil in a large non-stick pan and gently saute 1 chopped onion with the fennel and 4 crushed garlic cloves until softish. Then add 1 tspn each ground coriander and cumin with 2 tspn sambel. Toss for 1-2 mins until toasted.
  • Transfer the mixture to a large bowl with the mince, eggs, 2 tbsp chopped parsley, seasonings and breadcrumbs. Mix well and then form the mixture into balls using wet hands.
  • Place the meatballs on a lightly oiled baking tray and cook in the oven for about 30 mins until browned.
  • To make the sauce, heat 1 tbsp oil in a large heavy-bottomed pot and gently saute the capsicum with the remaining onion and garlic until softish. Then add the remaining spices and sambel. Stir until toasted and add the tomatoes, stock, seasonings, sugar and pasta sauce. Cook down until thick and fragrant.
  • When ready, add the meatballs and briefly cook to coat well. 
  • Spoon the meatballs with plenty of the sauce into individual bowls. Sprinkle with parsley and serve with plenty of crusty bread on the side.


  • 2 tbsp olive oil
  • 2 medium-large onions, finely chopped
  • 1 small fennel bulb, finely chopped
  • 6 garlic cloves, crushed
  • 2 tspn ground coriander
  • 2 tspn ground cumin
  • 3 tspn sambel oelek (or any other chilli paste)
  • 500 gm lean beef mince
  • 500 gm pork mince
  • 2 eggs
  • 3-4 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 4 tbsp packet breadcrumbs
  • olive oil spray
  • 1 medium green capsicum, cored & diced
  • 2-3 cans diced tomatoes
  • 1 cup chicken stock
  • a good pinch of sugar
  • ¼ cup tomato-based pasta sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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