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