Herb and Onion Meatballs in Tomato Sauce

READY IN: 1hr 5mins
Recipe by Chef Nado

This recipe is directly from the lipton website: www.lipton.ca Easy and very tasty. Why complicate your life when something is this easy ;) Tip:. These meatballs can be made ahead and frozen for use in last minute suppers

Top Review by missjo71

I found this recipe when I wanted to make a simple meatball without a lot of preparation and chopping of stuff (I was in a hurry), but one with a lot of flavor. It's not bad! I used lean ground turkey instead and I did modify to what I had on hand (substituted Panko bread crumbs, and a few tablespoons water for the soft crumbs) and I did add a little worcestershire and ketchup simply because I was afraid the turkey would dry out. I baked in the oven (spray the foil to avoid sticking!) without turning and they were just fine. Then instead of making the tomato sauce, I used a 28 ounce jar of tomato basil pasta sauce because I didn't have enough diced tomatoes to make the sauce. At the end, I topped with both some mozzarella and parm. Served with penne and a green vegetable. Easy and quick . I do have to say that I was skeptical of baking the meatballs twice (even though the second time was in the sauce) because I didn't really see the reason for cooking them so long and I was afraid they would overcook, but they came out really tender. Now I know! lol

Ingredients Nutrition


  1. Meatballs: Preheat oven to 350° F (180° C). Combine soup mix with egg, bread crumbs, basil, oregano, thyme and pepper. Crumble in beef and using your hands to gently combine. Form beef into 28 meatballs, each about 1-in (2.5 cm) in diameter. Set meatballs on a foil-lined baking sheet. Bake for 20 minutes, turning twice, or until cooked through. Transfer to an 8 cup (2 L) casserole dish.
  2. Sauce: Place half the can of tomatoes in a blender and pulse until smooth. Blend in tomato paste, garlic and pepper. Stir in remaining diced tomatoes. Pour sauce mixture over the meatballs. Bake for 30–35 minutes, or until hot and bubbly. Sprinkle shredded cheese over the centre of the dish for the last 5 minutes of baking. Serve with hot, cooked spaghetti.

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