Classic Meatballs with Tomato Sauce & Noodles
Few meals are as comforting as a plate of homemade meatballs served over noodles with a rich tomato sauce. This recipe, originally contributed by Terry Byrnes to the Tully Family Cookbook, is a wonderful example of hearty home cooking that’s stood the test of time. Soft, tender beef meatballs are gently cooked before being served over buttered noodles and topped with a slow-simmered tomato sauce. It’s the sort of wholesome family dinner that fills the kitchen with wonderful aromas and brings everyone together around the table. Carefully modernised for today’s Australian kitchens, it’s a classic recipe that’s just as satisfying now as it was when it was first shared.
Classic Meatballs with Tomato Sauce & Noodles
Course: Main Meals, DinnerCuisine: AustralianDifficulty: Medium6
servings25
minutes40
minutes620
kcalTender homemade beef meatballs served over noodles with a rich tomato sauce make this classic Australian family dinner a comforting favourite.
Ingredients
- Meatballs
2 slices white bread
500 g beef mince
¼ medium onion, finely chopped
1 garlic clove, minced
1 teaspoon salt
¼ teaspoon ground black pepper
2 eggs
3 tablespoons vegetable oil
250–340 g egg noodles
- Tomato Sauce
1 medium onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon dried thyme
500 ml water
Directions
- Meatballs
- Soak the bread in cold water for 5 minutes. Squeeze out as much water as possible and mash into a paste.
- Place the bread, beef mince, onion or garlic, salt, pepper and eggs into a large bowl. Mix until well combined.
- With damp hands, roll the mixture into 16 evenly sized meatballs.
- Heat the oil in a large frying pan over medium heat. Cook the meatballs, turning regularly, until browned on all sides and cooked through, about 12–15 minutes. Drain on paper towel.
- Tomato Sauce
- Heat the oil in a saucepan over medium heat. Add the onion and cook for 5 minutes until softened.
- Stir in the tomato paste and cook for a further 2 minutes, stirring regularly to remove the raw flavour.
- Add the thyme and water. Bring to a gentle simmer and cook for about 25 minutes until slightly reduced. Season to taste with salt and pepper.
- To Serve
- Cook the egg noodles according to the packet instructions. Drain well.
- Arrange the noodles on a serving platter or individual bowls.
- Spoon over the tomato sauce and top with the meatballs. Serve immediately.
Kitchen Notes
- Contains gluten. Contains egg. May not be suitable for lunchboxes due to the egg content.
Original Cookbook Recipe
MEATBALLS WITH NOODLES
INGREDIENTS:
2 oz stale bread
1 lb. minced beef
1 quarter onion or clove of garlic finely chopped
1 level teasp salt
1 quarter teasp Pepper
2 eggs
3 tablesp oil
8-12 oz noodles
METHOD:
Soak the bread in cold water for 5 mins. Squeeze dry and mash well. Mix beef with onion and garlic and thoroughly mix the bread, meat mixture, seasoning and eggs together. With wet hands, shape the mixture into about 16 small balls. Heat oil and brown the meatballs, frequently shaking the pan. Drain off excess oil, and pour in the tomato sauce. Cover and cook gently for 15 mins. Cook noodles in boiling salted water and arrange on a hot dish. Place meat balls and sauce in the centre.
TOMATO SAUCE:
Peel and chop onions. Heat oil in small pan and fry onions for 5 mins. Add tomato paste and cook a few minutes longer, stirring well. Add thyme and water and boil gently for about 25 mins. Season to taste.
NOTE:
Do follow the recipe exactly when making the sauce. The frying of the tomato paste first, takes the raw taste out of it. The meat mixture will seem to be sloppy, but will firm up on frying.