Meatballs in Tomato Sauce
Servings: 6 servings
Calories: 453kcal
Discover the secret to the best Meatballs in Tomato Sauce! Our recipe uses fresh ingredients and simple techniques for a flavourful dish.
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Equipment
- 1 Frying Pan
- 1 larger saucepan
- 1 bowl
Ingredients
Meatballs
- 600 g ground beef
- ½ bunch parsley chopped
- 50 g Pecorino Romano grated
- 1 pc egg large size
- 40 g breadcrumbs
- 50 ml milk
- 1.5 teaspoon paprika mild
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1 teaspoon sea salt kosher
- 1 tsp ground pepper freshly ground
Tomato Sauce
- 50 ml olive oil extra virgin
- 1 pc onion red, chopped
- 2 tablespoon tomato puree
- 700 ml tomato passata
- 1 cup water hot
- 3 cloves garlic crushed
- 2 pcs bay leaves
- 1.5 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 2 teaspoon oregano dried
- 1 tablespoon sugar
Instructions
Make the Meatballs
- Put all the ingredients in a bowl and mix them, starting with the ground beef and finely chopped parsley.
- Grate the Pecorino Romano cheese directly into the bowl, then add the egg and breadcrumbs. Season the mixture thoroughly with salt, pepper, paprika, onion granules, and garlic granules.
- Mix with your hand adding the milk little by little. Once the meat is mixed, I'm going to form balls the size of a golf ball.
- Heat the olive oil in a non-stick pan and proceed to fry the meatballs.
- Fry them for a minute or two on each side, just long enough to form a brown crust. After they're fried, I set them aside on a plate.
Make the Tomato Sauce
- Heat the olive oil in a large pan over medium heat. Sauté the finely chopped red onion until softened and translucent, avoiding complete caramelization.
- Incorporate three cloves of crushed garlic and two bay leaves. Season with half a teaspoon of sea salt to facilitate the onion's moisture release.
- Incorporate the tomato paste, stirring to combine with the sautéed onion. Add the tomato passata.
- Season with sugar, one teaspoon of sea salt, freshly ground black pepper, and dried oregano. Incorporate one cup of hot water to dilute the passata.
- Gently introduce the fried meatballs, ensuring they are fully submerged in the sauce. let them simmer on low heat for about half an hour.
- Serve hot with your prefered side dish.
Video
Notes
If you want, you can create a blend of beef, pork, and veal for a classic Italian "polpette" experience.
While you can technically cook meatballs directly in tomato sauce, frying them first is highly recommended.
You can garnish it with Grated Parmesan Cheese, Fresh Parsley or Basil, and a drizzle of olive oil.
Nutrition
Calories: 453kcal | Carbohydrates: 22g | Protein: 24g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1230mg | Potassium: 932mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1180IU | Vitamin C: 22mg | Calcium: 182mg | Iron: 5mg
