Mushroom and Beef Blend Meatballs


Seasoned with subtle rosemary and paprika and juicy beetroot and beef mince, this recipe of mushroom and beef blend meatballs can be paired with spaghetti to recreate a classic and loved dish.


For the meatballs

  • 250g pack closed cup mushrooms, diced finely by hand or in a food processor
  • 300g beef mince (or mix of beef and pork)
  • 100g cooked beetroot (in natural juice), chopped or grated
  • ½ large onion, finely chopped
  • 2.5 cloves garlic, crushed
  • Ground cloves, pinch
  • Salt and freshly ground black pepper

For the sauce

  • 2 tbsp olive oil
  • ½ large onion, finely chopped
  • 2.5 cloves garlic, crushed
  • 1 tsp paprika
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp fresh rosemary, finely chopped
  • Pinch of sugar

To serve

  • Pasta, cooked
  • Parsley, finely chopped
  • Parmesan, grated


  1. Preheat the oven to 180c/160c for a fan oven. Line a baking tray with baking parchment.
  2. Dice the mushrooms, beetroot, ½ the onion, ½ the garlic, mix by hand with the meat, cloves salt and pepper until well blended. Roll into small balls and space out on the baking tray. Bake in the oven for 20 minutes.
  3. Meanwhile, heat the oil in a medium saucepan and add the rest of the onion. Fry gently for 3-4 mins before adding the garlic and paprika.
  4. Add the chopped tomatoes. Fill the can with cold water and add to the pan.
  5. Add the tomato puree, rosemary and sugar. Season and bring to a simmer. Cook for 10 mins. Blend if desired with a stick blender.
  6. When the meatballs are cooked add them to the sauce and serve with the pasta, sprinkled with parsley and Parmesan.