Mary Berry Meatballs Recipe

This tender, juicy Mary Berry Meatballs recipe is made with a blend of pork and beef mince, simmered in a rich tomato sauce, and ready in 55 minutes. The rich tomato sauce slowly coats the beautifully browned meatballs as they finish cooking. I always appreciate how the combination of two meats keeps them incredibly soft.

Why This Classic Works

Mixing beef and pork mince is the real trick to avoiding dry meatballs. I initially tried making these with just lean beef, but the texture was too dense and lacked flavour.

Taking the time to properly brown the meatballs before simmering them adds a deep roasted flavour to the final sauce. The tiny bit of sugar in the tomatoes rounds out the acidity perfectly.

Mary Berry Meatballs Ingredients

• 250g beef mince
• 250g pork mince
• 1 small onion, finely chopped
• 50g fresh breadcrumbs
• 1 large egg, beaten
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil

For the Tomato Sauce

• 1 large onion, chopped
• 1 garlic clove, crushed
• 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp sugar
• A handful of fresh basil leaves

How To Make Mary Berry Meatballs

1. Mix the meat: In a large bowl, combine the beef mince, pork mince, chopped onion, breadcrumbs, egg, and thyme. Season generously with salt and pepper.
2. Shape the meatballs: Wet your hands slightly and roll the mixture into 20 evenly sized meatballs.
3. Brown the meatballs: Heat the olive oil in a large frying pan over medium heat. Fry the meatballs for 5 to 8 minutes until browned all over, then remove to a plate.
4. Start the sauce: In the same pan, add the chopped onion and garlic, frying for 5 minutes until softened.
5. Simmer the tomatoes: Stir in the chopped tomatoes, tomato purée, and sugar, bringing the mixture to a gentle boil.
6. Finish cooking: Return the meatballs to the pan, cover, and simmer gently for 15 to 20 minutes until cooked through and tender.

Recipe Tips

• Wet your hands: Shaping the meatballs with slightly damp hands stops the mixture from sticking to your fingers.
• Do not overmix: Gently combine the meats and breadcrumbs to ensure the meatballs stay tender rather than turning tough.
• Brown them properly: Searing the outside of the meatballs seals in the juices and leaves flavourful bits in the pan for the sauce.

What To Serve With Meatballs

These pair brilliantly with freshly cooked spaghetti or linguine to soak up the rich tomato sauce. A side of garlic bread and a crisp green salad cuts through the richness beautifully.

How To Store

Store leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months, thawing overnight in the fridge before reheating gently on the stove.

FAQs

Can I use just one type of meat? Yes, you can use all beef or all pork, but the combination provides the best flavour and a softer texture.

Why did my meatballs fall apart? This usually happens if the mixture lacks a binding agent like egg, or if they are turned too quickly before a crust forms.

Can I bake the meatballs instead of frying? Absolutely, you can bake them at 200°C (180°C fan) for 15 minutes before adding them to the sauce.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 95mg
• Sodium: 450mg
• Total Carbohydrate: 15g
• Protein: 28g

Try More Recipes:

• Mary Berry Spicy Meatballs Recipe
• Mary Berry Hummus Recipe
• Mary Berry Chicken Dinner Recipe