Serves 6

Meatballs-low res.jpg

This is the perfect recipe for a rainy evening spent on the couch with your favourite movie. Making the meatballs is a calming mindfulness exercise in and of itself because for a period of time you’re able to disconnect with the rest of the world and focus on making some perfect (or not so perfect) meatballs. I love doing this with my partner in crime because it becomes a kind of collaboration and opportunity to enjoy creating something together.

Equipment needed

For this recipe, you’ll need an ovenproof saucepan, another large saucepan, a wooden spoon, chefs knife, measuring cups, measuring spoons, mixing bowls, grease proof paper, a baking tray, and tongs.


500g fettuccine



1kg beef mince

1 clove of garlic (crushed)

1 egg

1/4 cup flour

Salt and pepper

1 onion (finely diced)

Salt and pepper to season


700g tomato passata

2 carrots

1 zucchini

1 capsicum

1 red chilli

1 clove garlic (crushed)

1 onion

1 beef stock cube

1 tablespoon extra virgin olive oil

1 bunch basil leaves


Prepare your meatballs

Step 1: Dice both onions and place them in separate mixing bowls.

Step 2: To one of the bowls, add your remaining meatballs ingredients. Use your hands to evenly combine.

Step 3: Line a baking tray with grease proof paper and gently use your hands to mould the meaty mixture into golf ball sized meatballs, placing each on on the sheet of paper.

Step 4: Transfer the meatballs to the fridge for half an hour to set while you prepare the sauce.

Tomato sauce

Step 5: Finely dice the carrots, chilli, capsicum and zucchini and add to the bowl with your pre-prepared onion.

Step 6: Heat a large oven proof saucepan over medium-high heat and add the olive oil.

Step 7: Add the vegetables and cook until soft.

Step 8: When vegetables have been cooked add the passata, basil leaves, and stock cube and stir to combine.

Step 9: Fill the passata jar with lukewarm water and (with the lid on) shake to ensure any excess passata is combined with the water. Add the water to the saucepan and stir to combine.

Step 10: Pre-heat an oven to 150 degrees Celsius.

Step 11: Allow the sauce to thicken slightly and when your meatballs have finished setting in the fridge, gently add them to the sauce one by one.

Step 12: Place a lid on the saucepan and transfer to the oven for 45-50 minutes.

Step 13: When the meatballs are close to being finished in the oven, cook the pasta in salted water per the packet instructions.

Step 14: Remove meatballs from the oven, drain the pasta and then add the pasta to your meatballs. Stir to combine with a wooden spoon or fold together with tongs.

Step 15: Serve immediately or keep in the fridge for up to 1 week.