Meat
Meatballs in tomato sauce
Soft homemade meatballs simmered in a rich tomato sauce. A family favourite that tastes even better the next day.
- 55 min20 prep · 35 cook
- MediumDifficulty
- 520 kcalper serving
Ingredients
4 servings
- Minced beef and pork500 g
- Egg1
- Breadcrumbs40 g
- Milk3 tbsp
- garlic2 cloves
- Chopped parsley2 tbsp
- Flour, for coating2 tbsp
- Onion1
- Crushed tomatoes400 g
- Olive oil4 tbsp
- Saltto taste
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Steps
- 1
Mix the meat with the egg, breadcrumbs soaked in the milk, minced garlic, parsley and salt.
- 2
Shape walnut-sized balls and roll them lightly in flour.
- 3
Brown the meatballs in the oil on all sides, then set them aside.
- 4
In the same pan, fry the chopped onion slowly until soft and sweet.
- 5
Add the tomatoes and a pinch of salt and cook to a thick sauce.
- 6
Put the meatballs back in the sauce, cover and simmer gently.
Tips and questions
- How do I stop meatballs falling apart?
- Let the breadcrumbs soak in the milk first, chill the shaped meatballs for 15 minutes and brown them before adding the sauce, turning gently.
- Can I freeze meatballs?
- Yes, cooked in their sauce for up to 3 months, or raw on a tray and then bagged. Thaw in the fridge before reheating.
- Can I bake them instead of frying?
- Yes, bake them at 200 °C for about 15 minutes until browned, then finish them in the sauce. They’re lighter but slightly less crusty.
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