Meatballs Tomato Sauce (Print)
Tender meatballs soak up rich tomato sauce with loads of herbs—great to pile onto pasta or dip with good bread.
# Ingredients:
→ Meatballs
01 -
2 tablespoons olive oil (for frying)
02 -
Salt and cracked pepper, just enough for your taste
03 -
0.25 teaspoon chili flakes if you want some heat
04 -
0.5 teaspoon dried basil
05 -
1 teaspoon dried oregano
06 -
2 minced garlic cloves
07 -
25 g Parmesan, shredded fresh
08 -
1 egg
09 -
60 ml whole milk
10 -
50 g breadcrumbs
11 -
450 g ground beef or half beef half pork
→ Tomato sauce
12 -
Fresh basil leaves (for topping, if you want)
13 -
Salt and some more black pepper, add as needed
14 -
1 teaspoon sugar, use it if your tomatoes are too tangy
15 -
1 teaspoon dried basil
16 -
1 teaspoon dried oregano
17 -
800 g canned crushed tomatoes
18 -
3 garlic cloves, finely chopped
19 -
1 small onion, diced
20 -
2 tablespoons olive oil
# Steps:
01 -
Top with basil and more Parmesan if you want, then dig in with pasta, zoodles, mashed spuds, or pop them in a warm roll.
02 -
Slip cooked meatballs back into your sauce, pop a lid on, and let everything bubble gently on low for 20 to 25 minutes until super tender. Stir from time to time.
03 -
Pour in the tomatoes, toss in oregano, basil, sugar if needed, salt, and pepper. Give it a good stir and let it bubble with no lid for 10 minutes.
04 -
In that same pan, heat olive oil and toss in the chopped onion. Cook ‘til soft, about 3 minutes, then throw in the garlic and stir until it smells awesome, about a minute.
05 -
Add oil to a hot skillet. Drop in the formed meatballs. Turn 'em often and cook until brown everywhere, around 5 to 7 minutes. Place on a plate; don’t worry if they’re not cooked through yet.
06 -
Scoop up some mixture and roll into balls that are golf ball size or so.
07 -
In a big bowl, mix ground meat, soft breadcrumbs, egg, Parmesan, garlic, oregano, basil, chili flakes, salt, and pepper. Make sure it all sticks together.
08 -
Mix milk and breadcrumbs in a bowl. Wait about 5 minutes so the crumbs get soggy.
# Notes:
01 -
Swap out ground beef for ground turkey or chicken if you want it lighter.
02 -
Throw in a handful of spinach or some chopped parsley to the meatball mix if you like extra greens.
03 -
Stick leftovers in a tight container in the fridge for a few days, or freeze for up to 3 months.