Italian meatballs in tomato sauce

Recipe from: 5/16/2002 12:00:00 AM
Ingredients 15
Servings 1


Serving Change
  • 1 large onion, finely chopped
  • 90 ml olive oil
  • 20 ml sherry
  • 2 x 400 g cans chopped tomatoes
  • 1 bay leaf
  • 250 ml hot beef stock
  • 300 g lean beef mince
  • 300 g pork mince
  • 2 garlic cloves, crushed
  • 60 ml parsley, chopped
  • 2 extra large eggs, whisked
  • 250 ml fresh breadcrumbs
  • salt and freshly ground black pepper to taste
  • paprika
  • sugar


Sauté the onion in 30 ml of the olive oil until tender.
Add the sherry, tomatoes and bay leaf.
Bring to the boil and simmer for 1 minute.
Add the stock, cover and simmer for 30 minutes.
Meanwhile mix the beef and pork mince and add the garlic, 45 ml of the parsley, the eggs, breadcrumbs, salt, black pepper and paprika.
Wet your hands and shape the mixture into small balls.
Heat the remaining oil in a large pan and fry the meatballs until evenly browned.
Remove from the pan and drain on paper towels.
Season the tomato sauce with, black pepper, paprika and sugar to taste.
Place the meatballs in the sauce, bring to the boil and simmer slowly for about 10 minutes.
Scatter the remaining parsley on top and serve with pasta, rice or crusty bread.

Read more on: beef  |  sauté


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