Meat Balls in Tomato Sauce
Serve these meat balls with spaghetti as a change from Bolognese sauce.
Ingredients
- 5 oz crustless wholemeal bread
- 1/4 pint fresh milk
- 1 oz butter
- 4 tsp plain wholemeal flour
- 7 floz beef stock
- 14 oz can tomatoes sieved with their juice
- pinch of sugar
- 1/2 tsp dried thyme
- salt and pepper
- 1 large onion skinned and finely chopped
- 1 lb lean minced beef
- 1 tsp paprika
- 1 tbsp vegetable oil
Instructions
- Crumble the bread into a bowl, pour over the milk and leave to soak for about 30 minutes.
- Meanwhile, put 15 g (1/2 oz) of the butter, flour and stock in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth.
- Add the tomatoes, sugar and thyme. Season to taste and simmer, covered, for 30 minutes.
- Put the onion and the mince in a bowl and add the soaked bread together with any remaining milk and paprika. Season to taste. Using floured hands, shape the mixture into 16 balls.
- Heat the oil and remaining butter in a frying pan, add the meat balls, a few at a time, and fry until browned all over.
- Place the meat balls in a single layer in a shallow ovenproof serving dish and pour over the sauce. Cover and bake at 180°C (350°F) mark 4 for about 30 minutes. Serve hot, over spaghetti.
Calories: 400 kcal
Carbohydrates: 28 g
Protein: 33 g
Fat: 17g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 89 mg
Sodium: 1096 mg
Potassium: 959 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 483 IU
Vitamin C: 13 mg
Calcium: 131 mg
Iron: 5 mg