Meatballs in fresh tomato sauce


Ingredients 12
Servings 5
Time

Ingredients

  • 250
    ml
    fresh white breadcrumbs
  • 125
    ml
    milk or sour cream
  • 1
    each onion and carrot, finely chopped
  • 60
    ml
    chopped parsley
  • 10
    ml
    chopped garlic
  • 1
    lemon, grated peel
  • salt and milled black pepper
  • 10
    ml
    mustard powder
  • 5
    ml
    dried marjoram
  • 125
    ml
    sunflower oil
  • 250
    g
    each medium-lean beef mince and half-lean pork mince
  • 30
    ml
    chicken stock, wine or water (optional)
 

Method

 
1. Mix breadcrumbs and milk with a fork. 2. Sauté vegetables, herbs, peel and seasonings in 30 ml (2 tbsp) oil. Place vegetables, mince and bread in a bowl. Add stock gradually, if needed. Mix lightly but thoroughly with a fork. 3. Moisten your palms and shape mince lightly into balls. 4. Heat remaining oil in a frying pan until hot but not smoking. Fry meatballs on both sides until golden brown. Drain. 5. TOMATO SAUCE: Sauté 1 large chopped onion, 3 crushed cloves garlic and 2 thinly sliced celery stalks in 30 ml (2 tbsp) olive oil until soft but not brown. Add 750 g skinned and chopped ripe tomatoes, 2 ml (1/2 tsp) dried or 5 ml (1 tsp) fresh basil, 1 bay leaf, 1/2 sprig rosemary, pinch chilli paste, pinch brown sugar, salt and milled pepper, 50 ml (1/5 cup) white wine and 100 ml (2/5 cup) water. Simmer, covered, over moderate heat for 45 minutes, or until vegetables are soft and liquid almost evaporated. Pour half into a food processor, purée and return to saucepan. Place meatballs in saucepan and heat through for 30 minutes. Serve on pasta, sprinkled with grated Parmesan cheese.
 

Read more on: beef  |  shallow-fry
 

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