Go Back
–+ servings
0 from 0 votes
Meatballs in Tomato Sauce cooked 1
Print
Meatballs in Tomato Sauce
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 
Meatballs are simple to prepare and delicious to eat. Make a double batch so you can freeze half for another time.
Course: Dinner
Cuisine: Italian
Servings: 8
Author: Gillian Thompson
Ingredients
For the Tomato Sauce:
  • 2 800 g cans best-quality whole tomatoes pulsed with juices in a blender
  • 2 tablespoons extra-virgin olive oil
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 tablespoons tomato puree
  • 1 bay leaf
  • a pinch of dried chilli flakes
  • a bunch of fresh flat leaf parsley chopped
For the Meatballs:
  • 200 ml warmed milk
  • 2 slices bread crusts removed
  • 600 g minced beef
  • 500 g minced pork
  • 2 cloves garlic finely chopped
  • 2 tablespoons finely chopped onion
  • 2 large eggs lightly beaten
  • 50 g grated Pecorino Romano cheese you can use Parmesan if you don't have Pecorino
  • 2 tablespoons chopped fresh parsley leaves or any other fresh herb you may have to hand
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon coarse salt use 1 teaspoon if Parmesan is substituted for the Romano
  • Freshly grated Parmesan cheese for serving
Instructions
For the Tomato Sauce:
  1. Pulse the tomatoes in a food processor until you have a finely chopped sauce.
  2. Cook the finely chopped onions in the olive oil for 3-4 minutes until translucent but not browned.
  3. Add the minced garlic and cook for a further minute.
  4. Add the bay leaf, chilli flakes, chopped parsley, tomato puree and cook for another minute stirring well.
  5. Pour in the pulsed tinned tomatoes.
  6. Season to taste.
  7. Let simmer for at least an hour.
For the Meatballs:
  1. Heat the milk in a small saucepan.
  2. Soak the bread in the milk, turning the slices over to absorb it.
  3. Let cool and mince the bread.
  4. In a large bowl add the minced meats, garlic, onion, eggs, cheese, parsley, chilli flakes, salt & freshly ground black pepper.
  5. Using clean hands or a wooden spoon mix together until completely combined.
  6. Start to form the balls by rolling 1 1/2-inch meatballs, you can use an ice-cream scoop to get them all evenly sized (dip your hands into cool water so the meat won't stick to them as you roll.)
  7. At this stage you can chill the raw meatballs to firm them up if you have time.
  8. Heat a 14-inch heavy based pan over high heat, add the olive oil
  9. When the oil is very hot, add the meatballs in a single layer to brown
  10. Work in batches if necessary so you don't overcrowd your pan.
  11. Cook to brown on all sides, this will take 8 to 10 minutes.
  12. Place your browned meatballs into a large baking dish
  13. Pour over the simmered tomatoes and bake in a pre-heated oven for 40-50 minutes at 190C.
  14. Serve with pasta and extra parmesan.
Recipe Notes

This recipe yielded 26 meatballs. There was enough to feed a family of six plus leftovers for a lunch, plus another small tray of 9 meatballs which went into the freezer (will do for the kids one night!).