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  • 400g lean beef mince
  • 2 Tbsp finely diced onion
  • ½ tsp dried oregano
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 Tbsp Wattie's Tomato Paste
  • 400g can Wattie's Italian Style Tomatoes
  • 1 Tbsp Lea and Perrins Worcestershire Sauce
  • 400g can Wattie's Chickpeas in Springwater, drained
  • Handful fresh basil or parsley leaves, chopped


  1. Mix together beef mince, diced onion and oregano. Season with a little salt and pepper. Roll mixture into 16 meatballs. Place on a tray and refrigerate for 15 minutes.
  2. Heat a dash of oil in a deep frying pan. Brown the meatballs over a high heat. Remove from the pan and set aside. Reduce the temperature and add onions and garlic and stir fry over a low to medium heat until the onions soften. Add Wattie's Tomato Paste and stir while cooking for a further minute.
  3. Pour over Wattie’s Italian Style Tomatoes. Add Lea and Perrins Worcestershire Sauce and ½ a can of water and stir. Add the drained Wattie’s Chickpeas. Stir and bring to the boil. Return the browned meatballs to the pan. Simmer for 30 minutes until the meatballs are cooked and sauce reduced a little. Stir through chopped basil and season with freshly ground black pepper. Serve over your favourite pasta accompanied with steamed green beans or courgettes.


If you don’t want to make your own meatballs purchase 400g pre-made meatballs from the butchery at your local supermarket.

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