Meatballs in red wine tomato sauce

RECIPE: Meatballs in red wine tomato sauce with Roodeberg Classic Red

Recipe by Ilse van der Merwe of www.thefoodfox @The_FoodFox

Cosy one pot comfort food enjoyed with a glass or two of Roodeberg is the heart and soul of an unhurried autumn day.

To pair with Roodeberg’s Classic Red Blend, Ilse suggests her crowd-pleasing baked meatballs in a tomato and red wine sauce. Incredibly tender and flavourful, this classic Italian-style meal is a winner with freshly cooked pasta. Adding ½ cup of Roodeberg to the sauce enhances its heartiness and umami flavours.

Meatballs in red wine tomato sauce


Serves 4

For the meatballs:

  • 1 ½ cups soft breadcrumbs
  • ½ cup milk
  • 500 g lean beef mince
  • ½ onion, finely chopped or coarsely grated
  • 2 cloves garlic, finely chopped/grated
  • 1 XL egg, lightly whisked
  • Handful parsley, finely chopped
  • ½ cup parmesan cheese, finely grated
  • Salt and pepper

For the sauce:

  • 30 ml olive oil
  • 1 clove garlic, finely grated
  • 760 g tomato passata
  • 30 ml tomato paste
  • ½ cup red wine
  • 1 teaspoon sugar
  • Salt and pepper

For serving:

  • Freshly cooked pasta (spaghetti/linguini/tagliatelle)
  • More parmesan cheese, finely grated
  • A few fresh basil leaves 


Prepare the meatballs: Place the breadcrumbs and milk in a large mixing bowl and stir to moisten all over. Add the mince, onion, garlic, egg, parsley and parmesan, season generously with salt and pepper. Mix with a spoon/spatula until just incorporated, then gently shape into large balls using a serving spoon and clean hands (+/- 10 large or 14 medium). Arrange the meatballs in a casserole dish and set aside while you make the sauce. In the meantime, preheat the oven to 200° C.

Prepare the sauce: In a medium saucepan, heat the oil and fry the garlic over medium heat for a minute, then add the passata, wine, sugar and season with salt and pepper. Stir, then bring to a simmer. Cook over low heat for 5 minutes, then pour all over the prepared meatballs and bake at 200° C for 40-45 minutes. Remove from the oven and serve hot with freshly cooked pasta, topped with grated parmesan and fresh basil.