Meatballs in Tomato Sauce | Eggless
Meatballs in Tomato Sauce | Eggless

These meatballs are full of vegetables, herbs, cheese and are bursting with flavour! Then, they've been finished off in a very tasty tomato sauce hat has red wine, red wine vinegar, honey and of course, some chilli for that zing!. Most importantly, they are eggless and have no breadcrumbs making them very friendly for people who suffer from various allergies. 

Course: Main Course
Serves: 7 people
Author: Kalyonge Agnes
Ingredients for the Meatballs
  • 500 g Minced beef - Best is the one that's minced twice * Read recipe note 1
  • 5 Beef sausages - you can use any other like chicken, pork, etc.
  • 3/4 tsp Dried oregano
  • 3/4 tsp Dried basil
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Green chilli paste - use any other chilli of your choice
  • 1 tsp Onion flakes
  • Salt to taste
  • 1 tsp White pepper powder
  • 1 cup Grated zucchini - squeeze all extra water out * see note 2
  • 1 cup Grated carrots - squeeze all extra water out * see note 2
  • 2 Tbs Finely diced red onion
  • 1 Tbs Finely chopped dhania / coriander stalks
  • 1/4 cup Grated Parmesan cheese - optional * See note 3
  • 1/4 cup Grated mozzarella cheese - optional * See note 3
  • 1/4 cup Grated cheddar cheese - optional * See note 3
Ingredients for the Tomato Sauce
  • 1 cup Diced red onions
  • 2 Tbs Sunflower oil - use any other oil of your choice
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Green chilli paste
  • 1/2 cup Red wine - Optional
  • 1/4 cup Red wine vinegar - Optional
  • 2 cups Pureed / blended tomatoes - you could also grate them
  • 1 tbs Onion flakes
  • salt to taste
  • 2 Beef cubes / bullions - optional
  • 2 tsp Honey - optional
  • Handful of dhania / coriander leaves
Preparation of the Meatballs
  1. Put all the ingredients for the meatballs in a mixing bowl and mix them them until well combined.

  2. Using a tablespoon measure, scoop out the minced meat mixture and roll lightly into balls. Should yield between twenty eight and thirty balls.

  3. Heat two to three tablespoons of oil in a sufuria and then sear the meat balls on each side until lightly browned.

Preparation of the Sauce
  1. In the same oil that had the meatballs, add the diced onions and cook until they start turning brown.

  2. Add the ginger, garlic and green chilli pastes. Cook them off for about a minute.

  3. Pour in the red wine and leave it to simmer uncovered until it reduces by more than half.

  4. Add the red wine vinegar and mix in well. Allow it to cook off for about two minutes.

  5. Add the pureed tomatoes and allow to come up to a simmer. Taste for balance of seasoning then add beef cubes and honey if using. Simmer everything for about twenty minutes.

  6. Add the meatballs in to the sauce and add more water if required. Cover and simmer for about twenty minutes.

  7. As a finishing touch you can add the dhania leaves and then turn off the heat.

  1. You can serve the meatballs with any starch of your choice, rice, chapati, rice, spaghetti, etc.

Recipe Notes
  1. The beef has to be minced twice because we are not going to be using any eggs for binding it. The fine mince helps in ensuring that the meatballs do not fall apart while cooking.
  2. Squeezing out all the water from the zucchini and carrots helps in ensuring that the meatballs mixture does not end up being too soggy. A soggy mixture makes it very hard to handle and roll the meatballs.
  3. The cheeses are totally optional., you could leave them out or add whichever one you have or prefer. I love adding cheese to the meatballs because of the awesome flavour that they impart. They also do aid in binding, although, even without them the meatballs will still remain intact.
  4. The red wine and red wine vinegar are totally optional in this recipe. I use them because of the complexity of flavour that they add. If you don't have or prefer not to use either of them then go ahead and use a broth (or sauce) of your choice or just good old plain water.
  5. If you are allergic to honey and would still want to have a sweet undertone in your meatballs then you can use a sweetener of your choice.