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Meatballs in Tomato & Chilli

Healthy meatballs with a tomato flavoured base


  • 1kg extra premium mince

  • 2 eggs

  • 1 cup rice

  • 2 teaspoons of worcestershire sauce

  • 2 cloves garlic

  • small pinch dry chilli flakes

  • small pinch mixed herbs

  • 1/4 cup sweet chilli sauce

  • 2 x tins tomato soup or crushed tomato

  • salt and pepper to taste


  • 1.

    Boil rice (5 minutes) and then let cool slightly.

  • 2.

    Mix together mince, cooked rice, beaten eggs, worcestershire sauce, 2 cloves garlic crushed, chilli flakes and mixed herbs plus salt and pepper.

  • 3.

    Make into small balls.

  • 4.

    Place moulded meatballs evenly into casserole dish/es.

  • 5.

    Mix together tomato soup (or crushed tomato) and sweet chilli sauce.

  • 6.

    Pour tomato based sauce evenly over the meatballs.

  • 7.

    Cover (with lid or alfoil) and cook in oven 180C for 45 minutes.

  • 8.

    Serve with salad or vegetables.


For young children, leave out the garlic and chilli.
The quanitites make up 2 large casserole dishes which is enough for 2 mealls. Leftover meatballs can also be sliced and used for lunch the next day, either in rolls or sandwiches.
If larger meatballs, allow an extra 15 minutes cooking time

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