We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Meatballs in tomato sauce
0 Likes
Prep Time:
30 minutes
30 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
90 minutes
90 minutes
Ingredients:
- 75.08 gm olive oil
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 1 tsp chilli flakes
- 5.00 gm smoked paprika
- 2 tsp dried oregano
- 22.20 gm tomato paste
- 40.00 ml dry sherry
- Mutti Polpa Finely Chopped Tomatoes 400g
- 40.00 ml flat-leaf parsley leaves, chopped
- 250g veal mince
- 250g pork mince
- 0.63 gm ground nutmeg
- 62.50 ml dry breadcrumbs
- 40.00 ml grated parmesan cheese
- 1 egg, lightly beaten
- 62.50 ml flat-leaf parsley leaves, chopped
Instructions:
- In a saucepan over low heat, warm 2 tablespoons of oil. Sauté onion and garlic for 10 minutes. Add in chilli, paprika, and oregano, cook for another minute. Mix in tomato paste, sherry, tomatoes, and 1/2 cup cold water. Season with salt and pepper. Simmer uncovered and stir occasionally for 30 minutes, or until sauce thickens. Remove from heat and let it cool. Transfer to a food processor and blend until smooth.
- For delicious meatballs: In a bowl, mix all ingredients together until fully combined using your hands. Shape mixture into tablespoon-sized balls.
- In a large, deep, non-stick frying pan over medium heat, heat the remaining oil. Brown the meatballs in batches for 10 minutes. Return all meatballs to the pan, pour over the tomato sauce, cover, and simmer for 20 minutes or until meatballs are cooked through. Stir in parsley before serving.