Meatballs in tomato sauce

Ingredients

• 900 g beef pulp from the hind leg
• 100 g pork fat
• 3 garlic cloves
• 1 medium bunch of parsley
• 6-7 green onion stalks
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• salt, freshly ground black pepper
• ghee
• crushed ice
• 800 g chopped tomatoes in their own juice
• 2 medium onions
• 4 garlic cloves
• 8-10 basil leaves
• olive oil
• 0.5 tsp dried thyme
• salt, freshly ground black pepper

Cooking

Step 1

Cut into medium pieces, and then grind the beef pulp and lard in a meat grinder. Finely chop the green onion and parsley. Crush the garlic, peel and chop together with the herbs again. Mix the garlic-herbal mass and minced meat. Season with salt and pepper, knead thoroughly with your hands for 5-7 minutes. Add a handful of crushed ice. Cover with cling film and refrigerate for 30 minutes.

Step 2

For the sauce, peel the onion and garlic, finely chop. Sauté the onion and garlic in a large skillet in olive oil until soft, 5 minutes. Add dried thyme, tomatoes along with liquid and 100 ml water; cook over medium heat, stirring occasionally, 7-8 minutes. Remove from heat, add finely chopped basil leaves, stir, season with salt and pepper.

Step 3

Wetting your hands in hot water, roll the meatballs into walnut-sized meatballs. Dip the meatballs in the flour mixture, shaking off the excess.

Step 4

Heat oil in a large frying pan. Fry the meatballs in batches until golden brown on all sides. Place cooked meatballs on paper towels to drain excess fat. Transfer meatballs to a saucepan with tomato sauce. Warm over low heat under a lid. Serve hot with rice, mashed potatoes or spaghetti.