Beef Meatballs in Creamy Tomato Sauce
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Beef Meatballs in Creamy Tomato Sauce

Beef Meatballs in Creamy Tomato Sauce

with Basmati Rice and Pesto Drizzle

These Beef Meatballs in Creamy Tomato Sauce are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

3 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

240 grams

British Beef Mince

150 grams

Basmati Rice

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

32 grams


(Contains Milk)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3391 kJ
Energy (kcal)810 kcal
Fat39.2 g
of which saturates17.5 g
Carbohydrate79.5 g
of which sugars10.8 g
Protein38.1 g
Salt3.18 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Baking Tray


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

Make the Meatballs

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and half the garlic.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Cook the Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Time to Roast

While the rice cooks, pop the meatballs and sliced pepper onto a large baking tray and drizzle with oil. TIP: Use two baking trays if needed.

Season the peppers with salt and pepper.

Bake on the top shelf of your oven until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Make your Tomato Sauce

Heat a drizzle of oil in a medium frying pan on medium heat.

Once hot, add the remaining garlic and cook for 30 secs, then pour in the tomato passata and water for the sauce (see pantry for amount).

Add the chicken stock paste and sugar for the sauce (see pantry for amount), bring to the boil and simmer until thickened, 8-10 mins.

Once the peppers and meatballs are cooked, add them to the sauce and stir to combine.

Finish and Serve

Stir the creme fraiche into the tomato sauce and bring to the boil, then remove from the heat. Season to taste with salt and pepper. Add a splash of water if it's a little too thick.

Fluff up the rice with a fork and share between your bowls.

Top with your meatballs in tomato sauce and drizzle over the pesto to finish.