Exec Chef Paul Watters’ Comforting Meatballs in Rich Tomato Sauce

There’s something timeless about a really good bowl of meatballs and pasta. It’s the kind of food that doesn’t try to be clever – it just delivers comfort, warmth and proper flavour.

For me, this is a dish that brings people together. It’s what I cook when I want something satisfying at the end of a long day, or when friends are coming over and I want to put something generous and crowd-pleasing on the table without spending hours in the kitchen.

The secret to great meatballs isn’t fancy ingredients – it’s balance and care. Soft breadcrumbs for lightness, Parmesan for savoury depth, and just enough seasoning to let the beef shine. The tomato sauce is simple but rich, slowly simmered so everything comes together into that glossy, spoon-coating finish. It’s honest food, done properly – and once you’ve nailed this version, it’ll become one of those recipes you come back to again and again.

Paul Watters’ Perfect Meatballs in Tomato Sauce with Fusilli

Ingredients

For the Meatballs

• 500g beef mince (or beef & pork mince)
• 1 small onion, very finely diced
• 2 garlic cloves, minced
• 50g fresh breadcrumbs
• 1 egg
• 2 tbsp milk
• 2 tbsp chopped fresh parsley
• 30g grated Parmesan
• Salt and freshly ground black pepper
• 1 tsp dried oregano (optional)
• Olive oil, for frying

For the Tomato Sauce

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 200ml passata
• 1 tsp sugar (optional)
• Salt and freshly ground black pepper
• Fresh basil (optional)

Pasta

• 400g fusilli
• Well-salted water, for boiling

To Finish

• Freshly grated Parmesan
• Fresh parsley or basil
• A drizzle of good-quality olive oil

Method

Make the Meatballs

Add the mince, onion, garlic, breadcrumbs, egg, milk, parsley, Parmesan, oregano (if using), salt and pepper to a large bowl.
Mix gently with your hands until just combined – don’t overwork the mixture or the meatballs will be dense.
Roll into golf ball-sized meatballs.
Heat a little olive oil in a large pan over medium heat and brown the meatballs on all sides for 5–7 minutes. They don’t need to be cooked through at this stage – they’ll finish cooking in the sauce. Remove and set aside.

Make the Sauce

In the same pan, add a little more olive oil if needed.
Sweat the onion for 3–4 minutes until soft and translucent.
Add the garlic and oregano and cook for 30 seconds until fragrant.
Stir in the tomato purée and cook for 1 minute.
Add the chopped tomatoes and passata. Season with salt and pepper, and add the sugar if needed to balance the acidity.
Simmer gently for 10–15 minutes.
Return the meatballs to the pan and simmer for a further 10–15 minutes, until the meatballs are cooked through and tender.

Cook the Pasta

Bring a large pot of well-salted water to the boil.
Cook the fusilli until al dente, according to the packet instructions.
Reserve a small mug of pasta water, then drain.

Bring It Together

Add the drained pasta to the sauce and meatballs.
Toss gently to coat, adding a splash of pasta water if needed to loosen the sauce.
Finish with a drizzle of good olive oil.

To Serve

Serve with plenty of freshly grated Parmesan, a scattering of fresh parsley or basil, and extra cracked black pepper.

Paul’s Tips

• For deeper flavour, brown the meatballs well before adding them to the sauce.
• Add a splash of red wine to the pan before the tomatoes and let it reduce for extra richness.
• Finish the sauce with a small knob of butter for a glossy, restaurant-style finish.

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