Nigella Meatballs

Here’s the thing about meatballs — they’re messy, hands-in, unapologetically saucy business. And I love them for that. Nigella’s meatballs have been a weeknight staple in my house ever since I accidentally made double the batch once and realised I could freeze them. Best mistake I’ve ever made.

They’re the kind of food that makes you feel like a proper home cook, even when you’re winging it. You mix them up with your hands (very satisfying), they simmer gently in a tomato bath, and by the end, your kitchen smells like you’ve had an Italian grandma hiding in the pantry. They’re hearty, cheesy, full of garlic — and honestly? A little addictive.

This is comfort food with a bit of swagger.

Why You’ll Love It

• Big flavour payoff — pork, beef, Parmesan, and garlic? You just know it’s going to be good.
• All-in-one dinner — just add pasta, mash, or bread and you’re sorted.
• Freezer-friendly — make a double batch and future-you will love you for it.
• Kid-approved — they’re soft, saucy, and full of friendly flavours.
• Customisable — toss in some chili flakes or switch up the herbs if you’re feeling wild.
• That tomato sauce — silky, slightly sweet, with just the right kick of oregano.

Ingredients

For the Meatballs:

• 250g minced pork
• 250g minced beef
• 1 large egg
• 2 tbsp freshly grated Parmesan
• 1 clove garlic, minced
• 1 tsp dried oregano
• 3 tbsp semolina or breadcrumbs
• 1 tsp Maldon sea salt flakes
• Black pepper, freshly ground

For the Tomato Sauce:

• 1 onion
• 2 cloves garlic
• 1 tsp dried oregano
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 700g tomato passata (or blitzed chopped tomatoes)
• Pinch of sugar
• Maldon sea salt flakes, to taste
• Black pepper, to taste
• 100ml full-fat milk

How to Make It

Roll up your sleeves — it’s meatball time:

Pop all your meatball ingredients into a big bowl and get in there with your hands. Mix until everything looks evenly combined but don’t mash it into paste. Roll into small balls (walnut-sized is about right) and pop them on a clingfilm-lined tray. Chill in the fridge while you do the sauce.

Blitz the aromatics:

Chuck the onion, garlic, and oregano into a food processor and blitz until finely chopped. It’s like building flavour insurance — and it saves your eyes from onion tears.

Start the sauce off slow:

Heat the butter and olive oil in a wide, deep pan. Add your onion mix and cook on medium-low for about 10 minutes, stirring now and then. You want soft and golden, not crispy and brown.

Build your tomato base:

Pour in the passata and then half-fill the bottle with cold water (around 300ml). Swirl and pour that in too. Add sugar, salt, pepper, and simmer for 10 minutes. It’ll look watery — don’t panic, that’s on purpose.

Bring in the milk:

Add the milk and stir it through — it makes the sauce creamy and rounds off the sharpness of the tomatoes. Trust the process.

Meatballs in the pool:

Drop the meatballs into the sauce gently, one at a time. Don’t stir yet — give them a few minutes to firm up and go from pink to brown before you nudge them.

Let it all simmer:

Cook everything, lid half-on, for about 20 minutes. The sauce thickens, the meatballs cook through, and your house starts to smell unreasonably good. Taste before serving — maybe a bit more salt, maybe a little more pepper.

Common Mistakes and How to Dodge Them

Why did my meatballs fall apart?
You probably didn’t chill them before cooking — they need that fridge time to firm up. Also, don’t overhandle them once they’re in the sauce.

My sauce is too acidic. What now?
Milk helps balance it, but if it’s still sharp, add a pinch more sugar or a knob of butter at the end.

They’re a bit bland. What gives?
Did you skimp on the Parmesan or salt? Both are key to making the meat sing. You can also add a smidge of mustard to the mix next time — sounds weird, works wonders.

The texture’s tough.
Overmixing the meat can make it dense. Just combine gently and stop once everything’s evenly distributed.

Storage and Reheating

Fridge:
Cool completely, then store in a sealed container for up to 3 days.

Freezer:
Freeze on a tray first, then bag them up. Lasts 2–3 months. Reheat straight from frozen or thaw overnight.

Oven:
Cover with foil and reheat at 180°C for 20 mins. Add a splash of water or stock to keep them juicy.

Stovetop:
Simmer gently in a covered pan until hot all the way through. Don’t blast the heat or they might dry out.

Microwave:
Cover with a plate or wrap and heat in short bursts, stirring halfway through.

Frequently Asked Questions

Can I bake the meatballs instead?
Totally. Bake at 200°C for 15–20 minutes, then simmer in the sauce for another 10–15.

What can I serve with these?
Pasta is the obvious choice, but polenta, garlic bread, or a buttery mash also work beautifully. Or just eat them straight out of the pot — we’ve all done it.

Can I use all beef?
You can, but the pork adds sweetness and softness. If you skip it, maybe add a dash of cream to the sauce.

Can I make them spicier?
Yep! Add red pepper flakes or a splash of hot sauce to the meat mixture. Or stir chili oil into the sauce at the end.

Nutrition Facts (Per Serving):

• Calories: 350
• Fat: 20g
• Carbs: 10g
• Protein: 25g
• Sodium: 600mg
• Sugar: 3g

Try More Nigella Recipes:

• Nigella Slow Cooker Lamb Tagine
• Nigella Chestnut Soup
• Nigella Mackerel Pate