Italian

Easy meatballs in tomato sauce

Name: Meatballs in tomato sauce recipe
Yield: 6
Cuisine: /italian
Ingredients: 20.00 ml extra virgin olive oil; 5 eschalots, finely chopped; 4 garlic cloves, finely chopped; 500g beef mince; 1/2 tsp cayenne pepper; 1 onion, finely chopped; 20.00 ml smoked paprika; 1 tsp garlic powder; 105g breadcrumbs; 2 eggs, lightly beaten; 60ml worcestershire sauce; 40.00 ml Dijon mustard; 175g mozzarella; 40g parmesan; 180ml olive oil; 750g ripe roma tomatoes, roughly chopped; 1 carrot, finely grated; 6 garlic cloves, crushed; 1 large onion, finely chopped; 3/4 tsp ground cumin; 2 rosemary sprigs; 3 thyme sprigs; 1 1/2 tsp caster sugar

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https://healthimprovements.info/recipes/meatballs-tomato-sauce/o36e0sby — Meatballs in tomato sauce

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by Shannon Bennett

Chef

Aug 08, 2018

“American, particularly New York, cooking is summarised by this iconic combination. My version of the meatball can be adapted to make meatloaf, sausage rolls and everything in between.” - Shannon Bennett.

1 tbs extra virgin olive oil
5 eschalots, finely chopped
4 garlic cloves, finely chopped
500g beef mince
1/2 tsp cayenne pepper
1 onion, finely chopped
1 tbs smoked paprika
1 tsp garlic powder
1 1/2 cups cups (105g) fresh breadcrumbs
2 eggs, lightly beaten
1/4 cup (60ml) Worcestershire sauce
2 tbs Dijon mustard
1 3/4 cups (175g) smoked mozzarella (from gourmet food shops and delis – substitute mozzarella), coarsely grated
1/2 cup (40g) finely grated parmesan, plus extra to serve

Tomato sauce

3/4 cup (180ml) extra virgin olive oil
750g ripe roma tomatoes, roughly chopped
1 carrot, finely grated
6 garlic cloves, crushed
1 large onion, finely chopped
3/4 tsp ground cumin
2 rosemary sprigs
3 thyme sprigs
1 1/2 tsp caster sugar

Method

1.

Preheat the oven to 200°C and line a baking tray with baking paper.
2.

To make the meatballs, heat oil in a frypan over medium heat. Add eschalot and garlic, and cook, stirring occasionally, for 7 minutes or until softened but not coloured. Allow to cool, then transfer eschalot mixture to a bowl and add beef, cayenne, onion, smoked paprika, garlic powder, breadcrumbs, egg, Worcestershire sauce, mustard and 2 tsp salt flakes. Combine using your hands. Roll into 6 equal-sized balls, place on prepared tray and chill for 30 minutes or until needed, then bake for 30-35 minutes or until cooked through.
3.

For the tomato sauce, heat oil in a large saucepan with a fitted lid over medium heat. Add tomato, carrot, garlic, onion, cumin, rosemary and thyme, and cook, uncovered and stirring occasionally, for 3 minutes or until starting to simmer. Cover, reduce heat to low and cook, stirring occasionally, for 20 minutes or until tomato is broken down. Remove from heat, transfer to a blender and whiz until smooth. Stir through sugar. Preheat oven grill to high heat. Pour tomato sauce into a medium baking dish, add the meatballs, and scatter over mozzarella and parmesan. Place under grill for 6-8 minutes or until golden. Scatter with extra parmesan to serve.