Meatballs in tomato sauce

Name: Meatballs in tomato sauce
Total time: 1 h
Yield: 6
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; feel sick; 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

Cookinero 10 Nov 2022

16730

The classic of the genre is what in English is called “comfort food”. That is, food that immediately immerses in comfort and childhood memories.

How to cook Meatballs in tomato sauce

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.

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Cooking time: 1 h

Servings: 6

Calories: 468.7 kcal

Fats: 32.2

Proteins: 32.5

Carbohydrates: 12.8

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

feel sick

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

Where to Buy Ingredients

Meatballs in tomato sauce - FAQ About Ingredients, Baking Time and Storage

Can I use ground turkey or chicken instead of beef for the meatballs?

Yes, ground turkey or chicken can be used as a leaner alternative to beef. Adjust cooking time slightly as they may cook faster.

How long can I store the meatballs in tomato sauce in the fridge?

Store in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave.

Can I make this recipe vegetarian?

Yes, substitute the meat with a plant-based ground meat alternative or mashed beans. Adjust seasoning to taste.

What’s the best way to freeze meatballs in sauce?

Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw in the fridge before reheating.

Can I bake the meatballs instead of frying them?

Yes, bake at 375°F (190°C) for 20-25 minutes until browned. This reduces oil usage while keeping them tender.

What can I serve with meatballs besides pasta or rice?

Try them with mashed potatoes, polenta, crusty bread, or as a sub sandwich filling for variety.

How can I make the sauce less acidic?

Add a pinch of sugar or a splash of cream to balance the acidity of the tomatoes.

Can I make the meatballs gluten-free?

Yes, use gluten-free breadcrumbs or almond flour instead of regular flour for coating.

How do I reheat meatballs without drying them out?

Reheat gently in a covered pan with a splash of water or sauce to keep them moist.

Can I make smaller or larger meatballs?

Yes, adjust size as needed. Smaller meatballs cook faster, while larger ones may need extra time.

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Meatballs in tomato sauce

How to cook Meatballs in tomato sauce

Step 1

Step 2

Step 3

Step 4

Meatballs in tomato sauce - FAQ About Ingredients, Baking Time and Storage

Reviews: 0

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