Get the beef mince, passata, onion, garlic, egg, olive oil and seasonings ready. Chop the onion and garlic very finely.
Put some of the onion and garlic in a bowl with the beef mince, egg, salt and pepper. Mix everything thoroughly until the mixture can be shaped.
Shape the meat mixture into evenly sized meatballs. Press them together only lightly so they stay juicy as they cook.
Heat the olive oil in a frying pan and brown the meatballs all over. Add the rest of the onion and garlic and fry briefly.
Add the passata and oregano and simmer everything gently until the sauce thickens a little and the meatballs are cooked through. Season to taste with salt and pepper.
Divide the meatballs and tomato sauce between shallow bowls and serve straight away, with a little extra oregano or a splash of olive oil if you like.
Good to know
When it needs to be simple and hearty, this dish is just right. The sauce brings everything together, the meatballs stay juicy, and it all lands on the table without much effort.
Swaps
Beef mince → turkey mince (usually a little leaner, still plenty of protein); passata → tinned chopped tomatoes (more texture, similar nutrients); olive oil → ghee (heat-stable for frying)
Allergens
Contains egg; easy to cut into small pieces and season mildly for children, and fine in pregnancy as long as the meatballs are cooked right through and all the ingredients are fresh and handled hygienically.
