Meatballs in Tomato Sauce

A tasty and economical dish, Meatballs in Tomato Sauce may be served with spaghetti or with potatoes and a green vegetable. Hand round a bowl of grated Parmesan cheese and one of finely chopped fresh parsley.

1 tablespoon butter

1 tablespoons olive oil onion, finely chopped garlic cloves, finely chopped

1 teaspoon finely chopped fresh basil or

½ teaspoon dried basil

5 teaspoon dried oregano

28 oz. canned Italian peeled tomatoes

4 tablespoons tomato puree

2 teaspoon salt

½ teaspoon black pepper

1 teaspoon sugar

1 lb. minced beef

1 lb. minced veal

1 oz. fresh breadcrumbs garlic clove, crushed

1 tablespoons finely chopped fresh parsley

2 tablespoons grated Parmesan cheese

1 egg, lightly beaten

1 teaspoon salt

½ teaspoon black pepper

4 tablespoons olive oil

First make the sauce. In a medium-sized saucepan, melt the butter with the oil over moderate heat. When the foam sub- sides, add the onion and garlic and fry, stirring occasionally, for 8 to 10 minutes or until the onion is golden brown.

Add the basil, oregano, the tomatoes with the can juices, the tomato puree, salt, pepper and sugar. Stir to mix. When the sauce comes to the boil, cover the pan, reduce the heat to low and simmer the sauce for 45 minutes, stirring occasionally.

Meanwhile make the meatballs. In a large mixing bowl, combine all the ingredients for the meatballs except the olive oil.

Using your hands, mix and knead the ingredients well. Shape the mixture into about 36 walnut-sized balls. Set aside.

In a large frying-pan, heat the oil over high heat. When the oil is hot, reduce the heat to moderate and add as many meatballs as can be contained easily in the pan. Fry the meatballs, turning them occasionally, for 6 to 8 minutes or until they are well browned. Using a slotted spoon, transfer the meatballs as they brown to the pan in which the sauce is cooking.

Simmer the meatballs in the tomato sauce for 10 minutes. Spoon the meatballs and the sauce into a heated serving dish and serve immediately.

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