Baked Jumbo Meatballs in Tomato Sauce

A mince meat meal will normally be on our dinner menu once a week, most of the times I do spaghetti bolognese but this past week I decided to switch it up and make Jumbo Meatballs and everyone loved them.

I was able to make the meatballs the night before while I was making the mince meat for the tacos we had that night.  I placed them in an air-tight container in the fridge uncooked so all I had to do was transfer to a baking dish, add the tomato sauce and cheese and bake.  While they cooked I got the pasta ready and that’s dinner done.

The meatballs came out tender and juicy and were a nice change from normal bolognese sauce.


1 Serve of Beef and Vegetable Meatballs – Roll into large meatballs and skip the step where you dust in flour and cook in the frypan.
1 Jar of Leggo’s Pasta Sauce Garden Vegetable 500gm
1-2 Cups Mozzarella Cheese, grated
Dried Italian Herbs


1. Make the meatballs as per the link recipe.  Roll into larger sized meatballs – you should get approx 15 per 500gm of mince.

2. Place the uncooked meatballs into a oven safe baking dish. Pour over the pasta sauce.  Add a little bit of water to the jar and shake to get all the sauce out of the jar, pour into dish.  Place into a 200 degree Celsius oven (I cooked these in a hot oven so that they cooked fast and didn’t become a sloppy mess), for 30 minutes.

3. After the 30 minutes remove from the oven and add the cheese and a sprinkle of the Italian herbs over the cheese, place back into the over for a further 15 minutes.

4.  Cook the pasta while the meatballs are cooking.

Serve and enjoy.

Serves 4

Store leftovers in the fridge in an airtight container for up to 3 days.

Freezer friendly – store in a freezer safe air-tight container for up to 3 months.  Allow to defrost in the fridge and then re-heat.

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