• 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 2 carrots, finely diced
  • 2 sticks celery, finely diced
  • 390 g carton chopped tomatoes
  • 200 ml beef stock, made with 1 stock cube
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato purée
  • 1 tsp dried mixed herbs
  • 250 g lean steak mince
  • 100 g fresh breadcrumbs
  • 1 medium free-range egg, lightly beaten
  • 28 g fresh flat-leaf parsley, washed and chopped
  • 4 white finger rolls


  1. 1

    In a large saucepan, heat the oil and cook the onion for 5 minutes until softened. Remove half of the onion and reserve for later. Add the garlic, carrots and celery to the pan and cook for a further 5 minutes. Pour in the chopped tomatoes, beef stock, Worcestershire sauce, tomato purée and dried mixed herbs. Stir until combined then simmer for 30 minutes.

  2. 2

    Meanwhile, make the meatballs. Preheat the grill to medium-high. In a bowl, mix together the reserved cooked onion, mince, breadcrumbs, egg and half of the parsley. Using clean hands, shape into 12 mini meatballs and put on a lined baking tray. Grill for 10-15 minutes, turning halfway, until the meatballs are cooked through with no pink remaining. Stir the cooked meatballs through the tomato sauce along with the rest of the parsley.

  3. 3

    Serve the meatballs and sauce in the white finger buns, with a sprinkling of extra parsley leaves if you have any left.


    Cook’s tip: if you are planning a picnic, spoon the meatballs and the sauce carefully into a wide-neck flask (you may need two flasks), and tuck in when you get to your picnic spot.

Nutritional Details

Each serving provides
  • Energy 1825kj 436kcal 22%
  • Fat 12.4g 18%
  • Saturates 3.6g 18%
  • Sugars 12.4g 14%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

51.1g carbohydrate 5.9g fibre 27.1g protein

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