Meatball Sauce

We use this meatball sauce with our meatball recipe, but you could use it with whatever you like - it could even be a vegetarian or vegan recipe if you swap the beef stock for a vegetable stock. It's rich and tangy and as always suitable for a gluten free diet, although not suitable for anyone who is avoiding nightshades. 

This is a great sauce to pop in the freezer for when you want a quick and easy meal after a long day when you just can't face cooking from scratch.

This is a nice chunky vegetable sauce, you could whizz it up with a hand blender into a smooth meatball sauce if you prefer, or if your kids are very fussy 

about eating bits. When mine were younger they had pretty sensitive gag reflexes, so I used to make the sauces smooth, now a days not so much, although my son will pick out any obvious mushrooms!

reflexes, so I used to make the sauces smooth, now a days not so much, although my son will pick out any obvious mushrooms!

The picture is obviously of the sauce with the meatballs, the recipe for which is here, but of course you can omit these and just have the sauce with whatever accompaniment you fancy. We'd love to hear your creative ideas for other ways you've used it, so do drop us a line with any pictures you've taken! There's a handy little link down at the bottom of the page that explains what to do.

Ingredients (serves 6+)

  • 1 dsp coconut oil
  • 1 onion chopped
  • 1 bell pepper chopped or sliced
  • 1 clove garlic crushed
  • 6 mushrooms sliced
  • 1 jar of passata or 2 cans of chopped tomatoes
  • 1 tbsp tomato purée (tomato paste)
  • 1/4 pt beef stock (substitute for vegetable if cooking vegetarian recipes)
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp thyme
  • 1/4 tsp basil
  • pinch of salt
  • good grinding of black pepper (to taste)
  • A glug of a decent extra virgin olive oil


  1. If you're using the sauce with our meatball recipe then you need to prepare those first.
  2. Chop and slice all of your veg.
  3. Heat the coconut oil in a large pan and gently fry the onion and garlic for 5 - 10 minutes.
  4. Add in the rest of the vegetables and continue to fry for 5 minutes.
  5. Pour in the beef stock to de glaze the pan if necessary.
  6. Stir in the herbs, spices and salt and pepper.
  7. Thoroughly mix in the passata or chopped tomatoes.
  8. Throw in a good glug of extra virgin olive oil - this will make the sauce look nice and glossy as well as adding an extra layer of flavour.
  9. Simmer until the vegetables are cooked to your liking.
  10. Serve over a bed of broccoli or spaghetti squash (or other vegetables of your choice) if using as a vegetarian or vegan dish, otherwise...
  11. Add in the meatballs at the stage and continue to follow the instructions on the meatball recipe.

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