Oven baked meatballs with red sauce, linguini and hard cheese

A recipe by Alexander Papandreou
50 min 4 servings
  • 500 g linguini
  • 250 g Arla® danish hard cheese

For the meat balls:

  • ½ kg minced meat
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 5 tbsps parsley, chopped
  • 4 bread slices, soaked in beef stock
  • 40 g Lurpak® butter, melted
  • 1 egg

For the tomato sauce:

  • 350 g tomato, grated
  • 350 g canned whole tomatoes
  • 1 onion, chopped
  • 2 tbsps Lurpak® butter
  • 250 g beef stock
  • 2 tbsps tomato paste
  • 1 tbsp brown sugar
  • Salt
  • Freshly grated pepper
Oven baked meatballs with red sauce, linguini and hard cheese


For the meatballs, strained well the bread from the beef stock and place it in a large bowl along with the minced meat, onion, garlic, parsley, melted butter Lurpak®, egg, salt and freshly grated pepper. Mix all the ingredients well and make small meatballs.

For the tomato sauce, place a non-stick pan on high heat, to warm well and sauté the onion along with 2 tbsps butter Lurpak®, for 1-2 minutes. Add the beef stock, the grated tomato, canned tomato, tomato paste, brown sugar, salt and freshly grated pepper.

As soon as the sauce boils, add it in a non stick pan along with the meatballs and bake in a preheated oven at 180C for 20-25 minutes. While the meatballs are cooking in the sauce, in a large pan, add salted water on high heat and cook the linguini until al dente.

When linguini is ready, strain and serve in deep individual plates, along with the meatballs, tomato sauce and sprinkle danish hard cheese Arla® on top.

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