Delia Smith Braised Meatballs With Peppers And Tomatoes

I’ve made these meatballs more times than I can count — usually on those evenings when I want something comforting but don’t have the mental energy for anything fancy. This dish is the sweet spot: hearty, saucy, and warm, but also fast enough that you’re not cooking into the night. And it smells like a proper hug while it’s simmering — garlic, peppers, tomatoes, and all the good stuff doing their thing.

The first time I made them, I overcooked the sauce and it turned into a paste — but even then, still delicious. That’s the kind of recipe this is. Forgiving. You can tweak the herbs, throw in more garlic, use just beef if pork’s not your thing — it’s one of those “use what’s in the fridge” kind of meals, but somehow it still feels special.

Why You’ll Love It

• One pan = less mess. Always a win.
• So. Much. Sauce. And it’s good sauce — not just tomato sludge.
• They reheat like a dream. I sometimes make double on purpose.
• Customisable meat mix. Use what you’ve got.
• Crusty bread? Mashed potatoes? Pasta? They all work.
• Feels fancy. Tastes like comfort.

Ingredients

For the meatballs:

• 155g ground beef (about 5.3 oz)
• 155g ground pork (or just use all beef if you prefer)
• 1 egg
• 40g grated Parmesan (¼ cup)
• 30g soft white bread (1 slice-ish), crusts off, soaked in a splash of milk
• ¼ tsp salt
• A few grinds of black pepper
• 1–2 tbsp chopped fresh parsley

For the sauce:

• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 shallot, minced
• 1 red pepper, sliced (about ¼ inch wide)
• 400ml tomato passata (about 1¾ cups)
• ½ tsp dried oregano
• ½ tsp dried basil
• Salt and pepper or chilli flakes, to taste
• 120ml water (½ cup)

How to Make It

Get the dry bits sorted:

Start with the bread — soak it in a splash of milk, then give it a good squeeze and tear it into soft crumbs. This’ll keep the meatballs tender, not rubbery.

Sort the wet:

In a bowl, chuck in the beef, pork, egg, Parmesan, salt, pepper, parsley, and your milky bread mess. Mix it all up with your hands (forks won’t cut it here). You’re after a mix that holds its shape without being dense.

Make the balls:

Roll into 12 meatballs — rough golf-ball size. They don’t have to be perfect. A bit rustic is part of the charm.

Brown them off:

Heat 1 tbsp olive oil in a wide pan. Get those meatballs in and brown them on all sides — no need to cook them through yet. Once golden-ish, lift them out and set aside.

Build the sauce:

In the same pan (don’t wipe it — flavour!), add your second tbsp of oil, plus garlic, shallot, and red pepper slices. Soften for a couple of minutes, then pour in the passata, herbs, seasoning, and water. Stir and let it come to a gentle simmer.

Bring it together:

Pop the meatballs back in with a slotted spoon. Spoon a little sauce over each one, cover the pan, and let it all bubble gently for 25–30 minutes. By the end, the sauce should be rich and thick, and the meatballs cooked through.

Finish it off:

Serve hot with whatever carbs make you happy — spaghetti, mash, bread for dunking. Don’t forget a sprinkle of extra Parmesan if you’ve got it lying around.

Common Mistakes and How to Dodge Them

Meatballs falling apart?
Happens to the best of us. Make sure your mix isn’t too wet — squeeze that bread properly and don’t skimp on the egg or cheese.

Too dry inside?
Could be overcooking or not enough fat in your meat. Pork helps with juiciness, so don’t skip it unless you must.

Sauce too watery?
Just simmer uncovered for the last 10 minutes. It thickens up nicely — or add a tablespoon of tomato paste if you’re in a hurry.

Too bland?
Don’t be shy with salt. Also — tomato sauce needs acid and depth, so taste it! A squeeze of lemon or a splash of balsamic can wake it up.

Storage and Reheating

• Fridge: Keeps for 3 days easy.
• Freezer: Freeze in a sealed tub or bag for up to 3 months. Defrost overnight in the fridge.
• Stove: Best way to reheat. Gently warm in the sauce until bubbling.
• Microwave: Fine in a pinch — just cover to stop splatters.
• Oven: Put meatballs and sauce in a covered dish and heat at 180°C (350°F) for 15–20 mins.

Frequently Asked Questions

Can I skip the pork?
Yep — double up on the beef. Just know it might be slightly less juicy.

What kind of bread works best?
Any soft white loaf. Stale bread is actually perfect — just don’t use anything too crusty or hard.

Can I add cheese on top?
Of course you can. A handful of mozzarella or cheddar over the top, then pop under the grill? Dreamy.

What else can I add to the sauce?
Olives, capers, or chopped mushrooms all work. You could even sneak in some spinach at the end.

Nutrition Facts (Per Serving):

• Calories: 125 kcal
• Fat: 8g
• Carbs: 5g
• Protein: 6g
• Sodium: 159mg
• Sugar: 2g

More Delia Smith Recipe:

• Delia Smith Meatballs Goulash
• Delia Smith Chicken Casserole
• Delia Smith Slow Cooker Brisket