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10 marvellous meatball recipes

There’s more to meatballs than spaghetti and tomato sauce and our collection of the best meatball recipes has all the inspiration you need. Try lamb meatballs simmered in a curry, add chicken meatballs to a pasta bake or pair classic beef meatballs with cheesy polenta. You could even try some hearty 'vegballs' for a change.

Blue cheese polenta with meatballs
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Blue cheese polenta with meatballs

Creamy blue cheese polenta is the perfect winter comfort food. Serve as a hearty alternative to mash or spaghetti with these juicy beef meatballs and a herby tomato sauce for a cosy twist on an Italian classic.

  1. Heat 1 tbsp olive oil in a large, deep frying pan. Add half the onion and cook for 10 mins until soft. Add half the garlic and cook for 1 min. Mix in the sage, tomatoes and 200ml hot water. Bring to the boil, then lower to a simmer and allow to reduce slowly while making the meatballs.
  2. Put the mince, oregano, remaining onion and garlic in a large bowl. Add the egg, season well and mix together until well combined. Roll into 16 balls.
  3. Heat the remaining oil in a nonstick frying pan and add half the meatballs. Fry until lightly browned all over. Remove to a plate and repeat with the remaining meatballs.
  4. Add all the meatballs to the simmering tomato sauce and cook gently for 10 mins until cooked through.
  5. Bring the stock to the boil in a large pan and pour in the polenta. Cook over a low heat for 5 mins until smooth, stirring constantly. Add in the Stilton and stir until smooth and the cheese has fully melted. Spoon into bowls and top with the meatballs and sauce. Garnish with parsley to serve.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

View full recipe details
  • Ingredients
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 10g fresh sage, finely chopped
  • 400g tin chopped tomatoes
  • 500g beef mince
  • 1 tsp dried oregano
  • 1 medium egg, lightly beaten
  • handful flat-leaf parsley, finely chopped
  • For the polenta
  • 150g polenta
  • 500ml hot vegetable stock
  • 120g Stilton