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Meatballs in Tomato-Maple Sauce

Suitable for freezing


  • 500 g of ground beef
  • ½ red pepper finely chopped
  • ½ red onion finely chopped
  • 2 cloves of garlic crushed
  • fresh Italian Parsley or coriander
  • avocado oil
  • black pepper
  • For the sauce:
  • 1 cup of passata
  • 1 cup of chicken stock
  • 2 tablespoons of balsamic vinegar
  • 3 tablespoons of maple syrup (if you prefer not to use this you could try sweeten with 3 dates, blended with a little water, or some apple sauce)


  • Drizzle a frying pan over a medium high heat with some avocado oil, add the peppers, onion and garlic and fry until softened.
  • Allow to cool and set the frying pan aside (you will use it to cook the meatballs)
  • Add the onion and garlic to the beef mince along with some finely chopped Italian parsley and season with a little black pepper.
  • Bind the ingredients together thoroughly, using the back of a wooden spoon. Roll into equal sized meat balls.
  • Drizzle the frying pan over a medium high heat with a little more avocado oil and cook until lightly golden. Remove and set aside.
  • Add the passata, chicken stock, balsamic vinegar and maple syrup to the pan bring to a boil and reduce heat. Return the meatballs to the pan and simmer for approx 20 mins, until meatballs are cooked through and sauce has thickened.
  • Serve the meatballs topped with some fresh chopped Italian parsley or coriander and your choice of sides