Meatballs in Thick Tomato Sauce

Main Dishes | Italian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Meatballs in Thick Tomato Sauce

Ingredients

Passata Tomato Sauce - 10.6 oz
Lean Beef - 17.6 oz
Parsley - 1.1 oz
Red Long Chili Peppers - 0 oz
Garlic - 4 cloves
Nutmeg - 0.1 oz
Breadcrumbs - 1.8 oz
Onion - 1 head
Chicken Egg - 1 piece
Olive Oil - 1 fl oz
Vinegar essence - 0 fl oz

Step by Step guide

Step 1

Chop half of the garlic by pressing it flat with a knife (don't forget to remove the germ from each clove for a milder garlic aroma). While doing this, pour half of the olive oil into a frying pan, turn on medium heat, and add the chopped garlic along with the red pepper to the heated oil. Sauté until the garlic is fragrant! Now add the tomato paste (stir and simmer for about 5 minutes) and vinegar.

Step 2

Now finely chop the onion and the remaining garlic, and add them to another heated frying pan with one tablespoon of olive oil. Sauté until golden brown and transfer to a deep bowl for mixing our filling. Add the onion last; don't be confused by this, it's safer for the egg to mix it into the cooled onion mixture to prevent the egg white from curdling. Add the ground meat (you can substitute with ground turkey, for example, which cooks faster and is equally delicious), spices, salt, chopped parsley or dill, the egg, and breadcrumbs (we use rye bran instead of breadcrumbs). You know it's healthier.

Step 3

Now shape the mixture into balls; we made them larger than a chicken egg, resulting in 9 meatballs, but you can change the size. After this step, it's ideal to cover with plastic wrap and refrigerate for up to 30 minutes, which will keep the meatballs juicy, but it's not critical if you're in a hurry. Repeat the full process on the weekend.

Step 4

Fry the chilled or freshly shaped meatballs in the remaining heated olive oil. The pan should not be overcrowded. This is an important condition for achieving a delicious crust. Fry them in batches. Each meatball should be cooked for 6-8 minutes until a firm crust forms!