The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Meatballs in Tomato Sauce with Mustardy Mash & Green Bean Tomato Salad
Classic meatballs get an upgrade with our tender British beef mince. Bake in the oven till golden and bubbling in a rich tomato sauce. A mustardy potato mash to mop up the flavours and green beans for vibrant veg. Grab a spoon and dig in.
High protein
Low sat fat
Family classics
Serving size
Ingredients
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 160g green beans
- 1 handful of fresh flat-leaf parsley
- 200g baby tomatoes
- 500g beef mince (british beef mince (10% fat))
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 3 garlic clove
- 2 onion
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 large potatoes
Nutritional Information
Calories: 552
Protein: 33g
Carbs: 52g
Fat: 22g
Beef Meatballs in Tomato Sauce with Mustardy Mash & Green Bean Tomato Salad
Classic meatballs get an upgrade with our tender British beef mince. Bake in the oven till golden and bubbling in a rich tomato sauce. A mustardy potato mash to mop up the flavours and green beans for vibrant veg. Grab a spoon and dig in.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, medium bowl, a measuring jug, a sieve, a slotted spoon, a peeler & a masher
Boil the veg
- Peel and dice the potatoes into 3cm chunks, then add to the saucepan of boiling water
- Simmer for 15-18 mins, until soft, then drain
- While the potatoes are cooking, trim the green beans. Add the the same pan of boiling water and boil for 3-4 mins, until cooked. Remove with a slotted spoon and set aside
Fry the meatballs
- Finely dice the onions. Finely chop or crush the garlic. Halve the tomatoes
- In the large bowl, combine the beef, half the Italian herbs and a pinch of salt and pepper. Mix and form into 16 meatballs
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the meatballs and cook for 3 mins, turning frequently, until golden
Simmer the sauce
- Add the onion and cook for 3-4 mins, then stir in the garlic and tomatoes and cook for another 2-3 mins, until softened. Season with salt and pepper
- Add the tomatoes, passata, stock powder, remaining Italian herbs and 150ml water to the pan. Bring to the boil, then lower the heat and simmer for 15 mins, until the sauce thickens and the meatballs are cooked through
Make the salad
- Meanwhile, roughly chop the parsley
- Add to the medium bowl along with the green beans, 2 tsp olive oil, a pinch of salt and pepper. Toss to coat
Finish & plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Return the potato to the pan and mash with 1 tbsp oil, half the mustard (or more to taste), a pinch of salt and pepper
- Serve the mash onto plates, topped with the beef meatballs and tomato sauce
- Serve the green bean salad alongside and garnish with the remaining parsley
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