Beef meatballs in sauce

Ingredients

• 300 gminced beef
• 1egg
• 60 g (½ cup)breadcrumbs
• 1 clovegarlic, crushed
• 1 pinchblack pepper
• 2 sachetsMAGGI MEU SEGREDO Tomatoes and Herbs seasoning
• 1 tablespoon (15 ml)olive oil
• ½onion, chopped
• 2tomatoes, deseeded and chopped
• 150 g (1 cup)peeled pumpkin, cut into small cubes
• 240 ml (1 cup)hot water
• 1 pinchsalt

Instructions

1. 1

   Mix the meat

   In a bowl, combine the beef, egg, breadcrumbs, garlic, black pepper and 1 sachet of MAGGI MEU SEGREDO. Mix until evenly blended.

2. 2

   Shape meatballs

   Shape the mixture into meatballs by hand and set them aside.

3. 3

   Simmer the sauce

   Heat the olive oil in a pan and cook the onion until golden. Add the tomatoes, pumpkin, salt, the remaining MAGGI seasoning and hot water. Bring to the boil and simmer for about 10 minutes.

4. 4

   Brown the meatballs

   Meanwhile, heat a frying pan with a drizzle of olive oil and brown the reserved meatballs.

5. 5

   Finish cooking

   Pour the sauce over the meatballs, cover and cook over a medium heat until the meatballs are cooked through, about 8 minutes. Serve straight away.

What are beef meatballs in sauce?

Meatballs served in tomato sauce are a familiar Italian-style comfort dish, with many variations across home kitchens. This version pairs minced beef with a quick sauce of tomatoes, pumpkin and tomato-and-herb seasoning.

The pumpkin softens as the sauce simmers, adding body alongside the chopped tomatoes. Browning the meatballs separately gives them colour before they finish cooking in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 16g protein, 17g carbs, 28g fat.

The beef and olive oil contribute much of the fat, while the beef and egg provide protein. The breadcrumbs, pumpkin and tomatoes contribute carbohydrates; serve with a generous portion of vegetables and a modest portion of pasta, rice or bread to round out the plate.

Building the meatball mixture

Breadcrumbs and egg: these help bind the beef into a mixture that is easier to shape. Mix only until combined so the meatballs stay tender rather than dense.

Seasoning: the first sachet goes into the beef mixture, while the second is added to the sauce. Distribute it evenly through each part.

Getting a balanced sauce

Onion first: cook it in the oil until golden before adding the other sauce ingredients. This gives it time to soften and contribute flavour.

Small cubes: cut the pumpkin into small, even pieces so they soften during the roughly 10-minute simmer. The hot water helps the tomatoes and pumpkin cook into a spoonable sauce.

Browning and finishing

Brown in batches if needed: leave space around the meatballs in the frying pan so they colour rather than steam. Turn them carefully to brown more than one side.

Check the centre: after about 8 minutes covered in the sauce, cut into the largest meatball to make sure it is cooked through. If needed, continue cooking briefly over a medium heat.

Timing the two pans

Start the sauce simmering, then brown the meatballs while it cooks. This lets the two stages overlap and keeps the overall preparation moving.

Once the meatballs are browned, add the sauce and allow them to finish cooking together. Keep the pan covered during this final stage.

What to serve alongside

Serve the meatballs with pasta, rice or bread to make the most of the tomato-and-pumpkin sauce. A simple green salad or steamed vegetables add a fresh contrast.

Spoon the sauce over the side dish just before serving, rather than letting it sit and soak in for too long.

Recipe notes & tips

• Use a bowl large enough to mix the beef without packing it down.
• Wet your hands lightly if the meat mixture sticks while shaping.
• Cut the pumpkin into similarly sized small cubes so it cooks evenly.
• Brown the meatballs in batches if the pan is crowded.
• Keep the lid on while the meatballs finish cooking in the sauce.

Variations

• Add chilli: include a pinch of chilli flakes in the sauce for gentle heat.
• Use fresh herbs: scatter chopped parsley over the dish just before serving.
• Try a different mince: use minced pork or a beef-and-pork mixture in place of the beef.
• Add more vegetables: stir diced courgette into the sauce with the pumpkin.
• Serve with pasta: spoon the meatballs and sauce over cooked pasta for a more substantial meal.

Common mistakes to avoid

• Overmixing the beef: it can make the meatballs firm, so stop as soon as the ingredients are combined.
• Making uneven meatballs: smaller pieces cook sooner, so shape them to a similar size.
• Crowding the frying pan: the meatballs may steam instead of browning, so cook them in batches.
• Using large pumpkin cubes: they may not soften in time, so cut them into small, even pieces.
• Skipping the doneness check: check the centre of the largest meatball before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions