Foodies Blog

MasterChef Winner Jane Devonshire’s Cheesy Meatballs in Rich Tomato Sauce

by Jane Devonshire

This recipe is a great family favourite. I particularly loved it when the kids were small as they would help roll out the little meat balls and really get engaged in the cooking of the dish. Please feel free to use a cheese that you love. Goats cheese and blue cheese would also work very well as would the addition of chilli if you like spice.

I would use a gluten free pasta but please use your favourite I do think Spaghetti and Meatballs is a great fun combination, although beware it can get messy.

And it’s worth remembering this is a great dish to freeze.


  • 900gm Minced beef
  • 1 large egg
  • 1 litre Passata
  • 2 Balls Mozzarella
  • 150 gm strong Cheddar Cheese
  • 200gm Flat Leaf Parsley finely chopped including stalks
  • 100gm Thyme leaves picked from stalks
  • 4 large garlic cloves finely chopped or grated
  • 1 x large Spanish onion finely chopped
  • Salt and Black Pepper
  • Teaspoon of sugar
  • Olive Oil
  • Vegetable Oil for frying
  • Spaghetti I work on roughly 90gm per adult.


1. Put the chopped onion and garlic into a small saucepan and gently saute in a little olive oil until translucent but no colouring.

2. Chop the cheddar and the mozzarella into small chunks about .5cm to 1cm big. Its not an exact thing just want to give you an idea.

3. Put the Passata into a saucepan with half of the thyme and half the chopped parsley (leave a little parsley to one side if you want for sprinkling on the finished dish when serving), salt pepper and the teaspoon of sugar simmer until the passata reduced and thickened and about 15 minutes.

4. In a large mixing bowl combine the mince about half the chopped parsley and half the picked thyme, the egg and the cooked onion and garlic mixture, salt and black pepper I like to be generous with the pepper in this dish. Using your hands combine thoroughly.

5. Once combined get a large plate or baking tray and start to make the meatballs. Take a small lump of the mince mixture about the size of a cherry tomato flatten in your hand and make a small dimple in the middle. Put a piece of the cheese I use alternate mozzarella and cheddar and put into the centre of the mince mixture shape your meatball around the cheese, try to make sure cheese is completely encased, place the meatball on the baking tray. Repeat until all of the mince mixture is used up you should still have extra cheese we will use it all in the recipe.

6. Once the meatballs are made get a frying pan and an oven ready dish or casserole pot. Put some oil into the frying pan so it is about 1cm deep. Heat the oil until you can put a little of the mince mixture in and it sizzles gently. Fry off the meatballs until golden in colour, turning halfway through. We are going to bake in the oven so don’t worry if not cooked all the way through. I do this in batches and put straight into the casserole dish as I have done them.

7. Once meatballs all made pour over the tomato sauce. Sprinkle over all the remaining cheese and put in oven gas mark 6, 180. For about 30 — 45 minutes until the cheese is bubbling and golden.

8. Remove from oven I like to rest them whilst I cook the pasta mince like all meat is better for this. Also people don’t get burnt with red hot cheese.

9. Cook spaghetti as per instructions. I put the spaghetti in big dish pile on the meatballs and sprinkle with some parsley and let everyone dig in.

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