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Veal & pork meatballs in tomato sauce
Veal & pork meatballs in tomato sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up flavorful pork and veal meatballs in rich, tangy tomato sauce.
Ingredients:
  • 300g veal mince
  • 300g pork mince
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 20.00 ml dried oregano
  • 1 tsp ground white pepper
  • 1 egg, lightly whisked
  • Salt & freshly ground black pepper
  • 80ml (1/3 cup) olive oil
  • 1 small brown onion, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 2.50 gm smoked paprika
  • 2 x 400g cans diced tomatoes
Instructions:
  • Prepare a baking tray with non-stick baking paper. Mix together veal mince, pork mince, breadcrumbs, oregano, white pepper, and egg in a large bowl. Season with salt.
  • Shape the mince mixture into 24 equal balls using wet hands. Arrange the balls on the tray provided. Cover with plastic wrap and refrigerate for 30 minutes to chill.
  • Heat half of the oil in a large saucepan over medium-high heat. Sauté the onion and garlic until golden brown, for about 6 minutes. Stir in the paprika and cook until aromatic, about 30 seconds. Reduce heat to medium, then add the tomato and simmer for 5 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
  • In a large frying pan over high heat, heat the remaining oil and add the meatballs. Cook for about 5 minutes until golden brown, turning occasionally. Stir in the tomato sauce, then reduce the heat to medium and simmer for 10 minutes until the meatballs are fully cooked. Remove from heat and serve.
  • Transfer the meatballs into a spacious heatproof serving bowl and present them at room temperature.

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