Meatballs in Tomato with Ginger

Bord Bia logo

facebook logo Twitter logo YouTube logo LinkedIn logo

  Meatballs in Tomato with Ginger

 Very easy and a favourite with everyone!   

Meatballs in Tomato and Ginger

Serves 4 


  • 450g minced beef or lamb
  • 1 large onion, finely chopped, sautéed in oil till golden and cooled
  • 1 tablesp. scallions, chopped
  • 1 tablesp. chilli oil, optional but nice (see recipe below)
  • Salt and black pepper

Tomato and Ginger Sauce 
  • 2-3 cloves garlic
  • Piece of ginger, the size of your thumb, chopped
  • 2 tablesp. cider vinegar
  • 1 tablesp brown sugar
  • 1 can chopped tomatoes
  • Salt and black pepper
  • Handful chopped coriander


To Cook

Mix the mince, onion, scallions, chilli oil (if using) and seasoning well together.  With wet hands shape into small meatballs the size of a walnut.  Fry the meatballs in a large pan with a little oil until nicely browned.  Set aside while you make the Tomato and Ginger Sauce.  If time does not permit, there are many varieties of sauces and salsas in store.

Put the garlic, ginger, cider vinegar and brown sugar into the processor and whiz for a minute.  Pour the mixture and the tin of tomatoes into a saucepan and bring to the boil.  Reduce the heat, add the meatballs and simmer gently for 10 minutes. Season and add coriander just before serving. Serve with rice or potatoes and a green salad.


Chilli Oil 
This is a really useful dressing to have on hand, it will spice up lots of meals – lamb cutlers, steaks, pasta sauces etc.

Whiz 2-3 chillies, chopped, including seeds; 1 red pepper, chopped; 2-3 cloves garlic chopped; handful coriander; 250ml oil and seasoning in the processor.  Store in the fridge for up to a week.

Nutritional Analysis per Serving

Protein: 29g 

Carbohydrates: 55g 

Fat: 20g 

Iron: 4.4mg 

Energy: 517kcal