Meatballs in Tomato Sauce

Main Dishes | Danish cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Meatballs in tomato sauce

Ingredients

Lean Beef - 10.6 oz
Pork Mince - 10.6 oz
Basmati rice - 5.3 oz
Baking Tomatoes - 28.2 oz
Onion - 2 heads
Garlic - 3 cloves
Mild Chili Spice - 1 piece
Chicken Egg - 1 piece
Capers - 1 tablespoon
Breadcrumbs - 1.8 oz
Chicken Broth - 10 fl oz
Milk - 7 fl oz
Olive Oil - 1 fl oz
Passata Tomato Sauce - 2 spoons
Worcestershire Sauce - 0 fl oz
Spicy salami - ½ spoons
Thyme - 6 stalks
Parsley - 0.4 oz
Mint - 0.4 oz
Black Cumin (Cumin) - 2 spoons
Bay leaf - 2 pieces
Sugar - to taste
Salt - to taste

Step by Step guide

Step 1

First, prepare the sauce. Heat olive oil in a large skillet, sauté the finely chopped onion until softened, then sprinkle in a teaspoon of cumin and stir.

Step 2

Add thyme, finely chopped chili, and canned tomatoes along with their juice, bay leaf, a little sugar, and a pinch of salt. Mix everything together and simmer on low heat for ten minutes.

Step 3

Pour in the chicken broth, bring the contents of the skillet to a boil, and let it simmer on low heat for half an hour, stirring occasionally.

Step 4

Now you can prepare the filling for the meatballs. Finely chop the remaining onion and garlic in a blender, then mix them with the ground meat (beef and pork) in a deep bowl.

Step 5

Add all the other ingredients except for the rice and milk: mustard, breadcrumbs, chopped parsley and mint, Worcestershire sauce, finely chopped capers, tomato paste, cumin, and a lightly beaten egg.

Step 6

Mix well and only then add the rice with milk—incorporate them, and then place the mixture in the refrigerator for ten minutes.

Step 7

Form balls about 4 cm in diameter from the chilled ground meat. Place them on a baking sheet, pour tomato sauce over them, and bake in a preheated oven at 356°F for forty-five minutes. Serve the meatballs with egg noodles.