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Mini Meatballs with Tomato Sauce

Mini Meatballs with Tomato Sauce

Annabel Karmel's Top 100 Finger Foods

Mini Meatballs with Tomato Sauce


  1. Meatballs
    1 tbsp canola oil
    1 onion, finely chopped
    Half small red bell pepper, diced
    1 lb lean ground beef
    1 apple, peeled and grated
    1 tbsp chopped fresh parsley
    1 chicken bouillon cube, finely crumbled
    2 tbsp cold water
    salt and freshly ground black pepper
    all purpose flour, for dusting
    2 tbsp canola oil
  1. Tomato Sauce
    1 tbsp olive oil
    1 medium red onion, finely chopped
    1 garlic clove, crushed
    Two and two third cups canned chopped tomatoes
    1 1/2 tbsp tomato ketchup
    One third cup water
    salt and freshly ground black pepper, to season


To make the meatballs, heat 1 tablespoon canola oil in a pan and sauté the onion and bell pepper for about 5 minutes or until softened. Mix together with all the other ingredients for the meatballs and chop for a few seconds in a food processor. Using floured hands, form the mixture into about 20 meatballs. Heat the 2 tbsp canola oil in a frying pan and sauté the meatballs, turning occasionally, for about 5 minutes, until browned and sealed.

Meanwhile, to make the sauce, heat the olive oil and sauté the red onion for 5 minutes. Add the garlic and cook for 1 minute. Add the remaining ingredients and season with salt and pepper. Bring to a simmer and cook for 5 minutes. You can add a little more water if the sauce thickens too much. Add the meatballs, half cover with a lid and simmer, stirring occasionally for about 10 minutes or until cooked through. You need to be careful when stirring the meatballs in the sauce — if you are too vigorous, they may break up.

Serve with rice.

Makes 5 portions.

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