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Home > Our Recipes > Meatballs in Rich Tomato Sauce
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Guest Recipe

Meatballs in Rich Tomato Sauce

Ingredients

  • 500g beef mince
  • 2 cloves of garlic – minced
  • Zest of a lemon
  • ½ cup ricotta
  • ½ a cup panko crumbs
  • 1 tbsp oregano
  • 1 egg
  • Pepper

Sauce

  • 1 jar of Maison Therese Tomato Chilli Pasta Sauce
  • 1 can cherry tomatoes
  • Handful of parsley
  • ½ a brown onion – diced
  • 1 large sweet red pepper
  • 2 zucchini’s – ribboned
  • 2 tbsp pine nuts
  • Basil & parmesan to serve

Serves 4

Method

  1. Pre heat the oven to 200 fan bake.
  2. Dice the onion, cook it in a large pan in some oil until it is soft.
  3. In a mixing bowl combine the mince, garlic, panko, ricotta, lemon zest, pepper egg and half of the cooked onions.
  4. In an oven bake dish, fry the pine nuts until lightly toasted. Add the remaining half of the cooked onions, add the pasta sauce and tomato sauce, some salt and then stir in the pepper and zucchini.
  5. Make the meatballs (this should make 16).
  6. Lightly brown the balls in a hot pan then add them into the sauce.
  7. Bake for 15 minutes and then sprinkle over some parmesan and basil.
  8. Serve with some crunchy garlic bread.

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  • I was given two of your products to try yesterday - the Tomato Relish and Piccalilli. I must say I thought they were particularly nice - tasting just like the good old "homemade" tastes!

    Martin ~ Wellington

  • Dear Pickle People, at last!! Thank you for making the perfect pickle. I have just bought my first jar of your "Maison Therese" pickled gherkins. You have indeed captured the qualities of a perfect pickled gherkin - nice tender skin, nice crunch, nice taste, nice size and the price isn't too bad either. Keep up the good work!

    Lesley ~ Hastings

  • Every jar of pickles, whether gherkins, onions, cauliflower, chillies or capsicums is filled by hand, with great care taken to pack the vegetables tightly and decoratively. The rows of completed jars make a stunning display. The pickles are as lovely to eat as they are to look at, with a clean flavour and crisp texture. This is achieved through traditional home-kitchen methods.

    NZ Listener

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Since 1965

Maison Therese produced its very first jar of pickled Onions and Gherkins back in 1965 and since it’s inception gradually expanding the range, preserving favourite New Zealand flavours ever since.

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