today I would like to share with you one of my favorite recipes, to feed a crowd, after chili con carne, meatballs in tomato sauce. I love the heavenly smell of tomato sauce which arouse in the whole house, while preparing this dish!
I have made this recipe plenty of times. Alone in April this year, I’ve made it 3 times and it was a genuine hit. The first time I made it was for our friend Horst and his wife, Gerda. Horst celebrated his 60th birthday in February and this was his birthday present from us. The second time I made this meatballs in tomato sauce was a week after my 30th birthday, for my girls night in. And the third time I prepared it just for the three of us, because meatballs are one of my daughter’s favorite food.
This recipe is flavorful, very simple to make and comprises of only few steps. Preparing meatballs in tomato sauce however requires a little bit of patience, but is well worth it!
If you’re looking for an absolutely delish recipe to feed a crowd or you’re just looking for a comfort dish for cold and rainy days with mmmm smell of simmering tomato sauce, then you should give this uncomplicated recipe a whirl.
With all this being said. Let’s get started!
Meatballs in Tomato Sauce Recipe
Yield: 4 Servings
Prep Time: 10 min
Cook Time: 40 min
For the meatballs:
– 500 g mixed minced meat (50% ground beef and 50% ground pork)
– 2 eggs
– approx: 5 tablespoons of breadcrumbs
– 1 garlic clove
– 1 tablespoons of fresh parsley
– a pinch of ground nutmeg
– salt and pepper
For the tomato sauce:
– 2 cans of tomatoes (800 g), undrained
– 200 ml water
– 2 tablespoons of tomato paste
– 3 garlic cloves
– 2 onions
– 1/2 tablespoon of sugar
– 2 bay leaves
– 1 teaspoon of paprika
– chili powder/flakes, salt and pepper
You also need:
– 3 tablespoons of olive oil
– parsley, for garnish, optional
– 1 large bowl
First, peel garlic cloves and onions and cut finely. Next rinse parsley and chop into smaller pieces.
In a large bowl combine all the meatballs ingredients together using your hands. Mix well and form the meat into 18 to 20 meatballs.
In a large pot heat 2 tablespoons of oil at medium-high and brown the meatballs.
Remove the meatballs from the pot and set aside.
In the same pot, add the remaining oil and sauté the onions for 3-4 minutes. Add garlic and cook 1 minute longer. Next, add tomato paste and mix well.
Add the remaining sauce ingredients, except salt and pepper and stir to combine.
Bring to a boil. Reduce the heat to medium – low, cover, and simmer for 20 minutes. Keep stirring in between. Season with salt and pepper.
Next, place your seared meatballs back in the pot and simmer for another 15 minutes.
Remove bay leaves. Garnish with fresh parsley, if desired and serve immediately. I served it with a homemade bread and aioli dip.
Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.