Meatballs in tomato sauce

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6 servings Cooking: 45 mins
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Beef

By Food24 November 03 2009
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Ingredients (27)

basic tomato sauce — GROUPING
1.00 garlic — large cloves, finely chopped
30.00 ml fresh chillies — 573
1.00 dried red chillies — crushed
10.00 ml dried oregano
1.00 kg tomatoes — whole
15.00 ml vinegar — red wine
fresh basil — handful, chopped
fresh marjoram — handful, chopped
salt and freshly ground black pepper — to taste
45.00 ml fresh chillies — 573
MEATBALLS
1.00 kg beef mince — lean
2.00 bread — white, sliced and crumbled
30.00 ml dried oregano
3.00 ml cumin — seeds, crushed
1.00 red chilli — crushed
15.00 ml fresh rosemary — finely chopped
1.00 eggs — yolk only
salt and freshly ground black pepper — to taste
1.00 onion — finely chopped
1.00 garlic — cloves
15.00 ml fresh chillies — 573
15.00 ml mustard
65.00 ml fresh chillies — 573
375.00 ml fresh basil — shredded
60.00 g mozzarella cheese — grated
60.00 g parmesan cheese — grated
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Method:

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.



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