Meatballs in tomato sauce recipe
information
Preparation time: 15 minutes.
Cooking time: 45-50 minutes.
Calories: 349 per portion
ingredients
500 g (1 1/4 lb) lean minced beef
1 garlic clove, crushed
1 tablespoon chopped parsley
1/2 teaspoon cumin seeds (optional)
salt and pepper
1 egg, beaten
chopped parsley, to garnish
1 garlic clove, crushed
1 tablespoon chopped parsley
1/2 teaspoon cumin seeds (optional)
salt and pepper
1 egg, beaten
chopped parsley, to garnish
For the sauce
2 onions, finely chopped
400 g (14 oz) can tomatoes
1 tablespoon tomato puree
1/2 teaspoon sugar
grated nutmeg
400 g (14 oz) can tomatoes
1 tablespoon tomato puree
1/2 teaspoon sugar
grated nutmeg
method
1. Put the beef, garlic, parsley, cumin seeds (if using) and salt and pepper to taste in a bowl; mix well. Bind the mixture with the egg, then divide into 20 and shape into balls on a floured surface.
2. Place the sauce ingredients, with nutmeg, salt and pepper to taste, in a large flameproof casserole. Bring to the boil, then lower the heat.
3. Carefully place the meatballs in the liquid, cover and simmer gently for 40-45 minutes, stirring occasionally.
4. Transfer the meatballs to a warmed serving dish and pour the sauce over. Serve garnished with chopped parsley.
If you dip your fingers in cold water when shaping meatballs, this will help to prevent them becoming sticky and the meat mixture crumbling.
2. Place the sauce ingredients, with nutmeg, salt and pepper to taste, in a large flameproof casserole. Bring to the boil, then lower the heat.
3. Carefully place the meatballs in the liquid, cover and simmer gently for 40-45 minutes, stirring occasionally.
4. Transfer the meatballs to a warmed serving dish and pour the sauce over. Serve garnished with chopped parsley.
If you dip your fingers in cold water when shaping meatballs, this will help to prevent them becoming sticky and the meat mixture crumbling.
serving amount
serves 4
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