Home Made, Messy, Delicious, Meatballs

This is one of those recipes that I have been making for years and off the top off my head.  Don’t be intimidated by the long list of ingredients – your mouth will thank you for them!  You can also be sure that you won’t be overwhelmed when trying to make these; instead you’ll still feel like a culinary pro when you’re finished.


  • 2 lbs lean ground beef
  • ¼ cup fresh oregano, finely chopped
  • 2 tbsp thyme leaves (fresh is best)
  • 8 garlic cloves, crushed
  • ½ sweet red pepper, finely chopped
  • 1 tsp allspice
  • 1 tsp sea salt (or to taste)
  • 2 tsp black pepper
  • ¼ cup tomato ketchup (Yes,using ketchup is a sin in places like France but it works! You could also substitute the ketchup with barbecue sauce.)
  • 1 tbsp mustard
  • 1 egg
  • 1 slice of whole wheat bread, grated for crumbs
  • Parmesan cheese, use as desired
  • Fresh parsley leaves, use as desired
  • 6 cups of your favourite tomato/pasta sauce (I like to use a tomato and basil sauce)

Preparation time: 15 minutes
Cook time: 35 minutes

Preheat oven at 350° Celsius.

Mix all ingredients together in a bowl (best to use your hands).

Roll medium – large sized meatballs.

Bake in a non-stick pan, or pan lined with foil for 12 – 15 minutes.

Add meatballs to pasta sauce. Simmer on low heat for 15 – 20 minutes, stirring occasionally.

Serve hot. Top with Parmesan cheese and fresh parsley.

Makes 12 – 16 meatballs. Tastes incredible served next day as well after marinating in the tomato sauce.


Have a ball (pun intended) making your version of this recipe and make sure to share the experience.

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