Meatballs in Tomato Sauce

Midweek meals can be a challenge.  We’ve whipped up some mini meatballs, cooked in a tomato sauce, serving them with a side salad and Hasselback Potatoes.

These meatballs are cooked in the sauce, in the oven, for approximately 20 minutes. Leaving you enough time to throw together a quick dessert.

 

MISE EN PLACE (preparation):

You will need:

  • Chopping board
  • Sharp, clean Chef Knife
  • Grater
  • Measuring spoons
  • Oven-safe baking dish
  • Frying pan
  • Spatula
  • Serving dish

 

YIELD: 4 Portions

INGREDIENTS:

1 kg Beef Mince  
1 White Onion; peeled and grated  
1 Large Egg  
2 teaspoons Dried Mixed Herbs 10ml
  oil for greasing  
15 ml Olive Oil 1 tablespoon
2 cloves Fresh Garlic; peeled and finely chopped  
2 Bird Eye Chilli; finely chopped  
1 White Onion; peeled and finely chopped  
2 x 400gr Tins chopped and peeled tomatoes  
Handful Fresh Thyme  
2 Tablespoons Sugar 30ml
2 Tablespoons Balsamic Vinegar 30ml
To season Salt and Black Pepper  

METHOD:

  1. Preheat the oven to 200 degrees Celsius; prepare an oven-safe baking dish.
  2. Add the mince in a mixing bowl, add the grated onion, egg, herbs and mix through with your hands.
  3. Grease an oven-safe baking dish with oil, and use some for your hands as well while rolling the mince into small “bouncy ball” size meatballs.
  4. Arrange in baking dish, set aside.
  5. In a medium sized saucepan, heat the olive oil and sauté the onion, garlic and chilli until soft. Add the tomato cans, set to a simmer and add the herbs, sugar, vinegar and seasoning – stirring while simmering for about 10 minutes.
  6. Cover the meatballs with sauce, and bake for 20 minutes at 200 degrees Celsius, stirring every now and then.
  7. After about 20 minutes, your meat should be cooked through, but if you like to add a bit of colour to the meatballs, you can add a few more minutes on the clock. Serve hot, with toasted bruschetta or Hasselback Potatoes.

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