Homemade Beef Meatball Tomato Sauce

Ingredients

• 500 g Homemade beef meatballs (Prepared in advance or bought ready-to-cook)
• 5 pieces Five‑color bell peppers (Core and cut into strips)
• 200 g Grated carrots (Canned or freshly grated)
• 1 bunch Green onions (Finely sliced)
• 500 ml Homemade tomato sauce (Prepared in advance (see dedicated video))
• 1 tsp Fresh ginger (Grated)
• 2 pieces African chilies (Finely chopped, adjust to taste)
• 3 pieces Onions (2 coarsely chopped, 1 finely chopped for final crunch)
• 400 g Canned tomato puree (1 standard can)
• 2 cubes Maggi cubes (Chicken or beef broth)
• 1 tbsp Curry powder
• 1 tbsp Smoked paprika
• 2 tbsp Vegetable oil (For cooking)
• 1 tsp Salt (Adjust to taste)

Instructions

1. Preparing the vegetables and aromatics

   Thinly slice the two onions, finely chop the third onion, grate the carrots (or open the can), core and cut the bell peppers into strips, finely slice the green onions, grate the ginger and chop the African chilies.

   Time: PT15M

2. Heating the oil

   Pour 2 tablespoons of vegetable oil into the pot and heat over medium heat until it shimmers.

   Time: PT2M

3. Sautéing the onions

   Add the two coarsely chopped onions to the hot oil and sauté for 3 minutes, stirring regularly until they become translucent.

   Time: PT3M

4. Adding the tomato puree

   Pour in the can of tomato puree, stir and cook for 4 minutes to develop the flavors.

   Time: PT4M

5. Adding the spices

   Sprinkle 1 tablespoon of smoked paprika and 1 tablespoon of curry, stir and cook for an additional 2 minutes.

   Time: PT2M

6. Simmering the homemade tomato sauce

   Add 500 ml of homemade tomato sauce, stir, cover and let simmer over low heat for 20 minutes, stirring occasionally.

   Time: PT20M

7. Cooking the meatballs

   Drop the beef meatballs into the sauce, cover again and cook for 10 minutes until they are hot throughout and cooked to the center.

   Time: PT10M

8. Adding the crunchy vegetables

   Stir in the grated carrots, colorful bell peppers and green onions, mix and cook for 2 minutes so the vegetables stay slightly crunchy.

   Time: PT2M

9. Final seasoning

   Crumble the 2 Maggi cubes, add the salt, stir and let simmer for an additional 2 minutes for the flavors to meld.

   Time: PT2M

10. Finishing with the finely chopped onion

    Just before serving, fold in the finely chopped onion to add crunch and a touch of freshness.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Homemade beef meatballs: Pork meatballs, Chicken meatballs
• Instead of Five‑color bell peppers: Bell peppers of any color
• Instead of Grated carrots: Freshly grated carrots
• Instead of Green onions: Chives
• Instead of Homemade tomato sauce: Store‑bought tomato sauce
• Instead of Fresh ginger: Ground ginger
• Instead of African chilies: Jalapeño pepper, Cayenne pepper
• Instead of Onions: Shallots
• Instead of Canned tomato puree: Crushed tomatoes
• Instead of Maggi cubes: Homemade broth cube, Powdered broth
• Instead of Curry powder: Homemade spice blend
• Instead of Smoked paprika: Sweet paprika
• Instead of Vegetable oil: Olive oil, Sunflower oil
• Instead of Salt: Sea salt

Equipment Needed

• Medium saucepan
• Chef's knife
• Cutting board
• Wooden spoon
• Mixing bowl
• Ladle (optional)
• Strainer (optional)

Critical Steps — Do Not Skip

• Simmer the homemade tomato sauce (step 6) – the duration and low heat are essential for a silky texture.
• Cooking the meatballs (step 7) – ensure they are fully cooked without breaking them.

Chef Tips from the Video

• Add a few fresh basil leaves just before serving for extra freshness.
• Serve with basmati rice or long pasta to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the homemade tomato sauce the day before and refrigerate.
• Shape the meatballs and freeze them raw; cook them directly in the sauce.