Meatballs in tomato sauce

Recipe from: 7/20/2000 12:00:00 AM
Ingredients 28
Servings 6
Time

Ingredients

  • BASIC TOMATO SAUCE
  • 1
    large clove garlic, finely chopped
  • 30
    ml
    olive oil
  • 1
    small dried red chilli, crushed
  • 10
    ml
    dried origanum
  • 1
    kg
    whole tomatoes
  • 15
    ml
    red wine vinegar
  • handful fresh basil, coarsely chopped
  • handful fresh marjoram, coarsely chopped
  • salt and freshly ground black pepper to taste
  • 45
    ml
    olive oil
  • MEATBALLS
  • 1
    kg
    lean beef mince
  • 2
    slices white bread, crumbled
  • 30
    ml
    dried origanum
  • 3
    ml
    cumin seeds, crushed
  • 1
    red chilli, crushed
  • 15
    ml
    fresh rosemary, finely chopped
  • 1
    egg yolk
  • salt and freshly ground black pepper to taste
  • 1
    onion, finely chopped
  • 1
    clove garlic
  • 15
    ml
    olive oil
  • 15
    ml
    mustard
  • 65
    ml
    olive oil
  • 375
    ml
    fresh basil, shredded
  • 60
    g
    mozzarella cheese, grated
  • 60
    g
    Parmesan cheese, grated
 

Method

+/- 45 min
 
Prepare the sauce: Stir-fry the garlic in the olive oil until fragrant. Add the chilli, origanum and tomatoes. Bring to the boil and simmer for about one hour until flavoursome. Add the vinegar and season the sauce with fresh basil, marjoram, salt and pepper and olive oil. Set aside. Preheat the oven to 200 ºC. Place the meat in a large mixing bowl, add the breadcrumbs, origanum, cumin, chilli, rosemary and egg yolk and season with salt and black pepper. Fry the onion and garlic in the 15 ml (1 T) olive oil until soft and add the mustard. Cool slightly and add to the mince mixture. Wet your hands and shape the mince mixture into small balls. Heat the 65 ml (1/4 c) olive oil in a large pan and brown the meatballs, taking care not to break them. Transfer the meatballs to an oven dish and pour over the tomato sauce. Add the basil. Break the mozzarella into pieces and sprinkle on top. Sprinkle the dish with the grated Parmesan cheese and bake for about 20-25 minutes until the cheese is golden brown. Serves 4-6.
 

Read more on: bake  |  beef  |  shallow-fry
 

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