Meat Balls in Tomato sauce
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
For the meatballs
- 600g Lean beef mince
- 300g Pork mince
- 1 Red pepper de-seeded
- 1 Green Pepper de-seeded
- 125g White mushrooms
- 1 Large white onion
- 1 / 2 Teaspoon garlic granules according to taste
- 1 Teaspoon dried marjoram
- 1 Teaspoon dried thyme
- Good grind of freshly milled salt and black pepper
- 1 large egg (beaten)
For The Sauce
- 600g Lean beef mince
- 300g Pork mince
- 1 Red pepper de-seeded
- 1 Green Pepper de-seeded
- 125g White mushrooms
- 1 Large white onion
- 1 / 2 Teaspoon garlic granules according to taste
- 1 Teaspoon dried marjoram
- 1 Teaspoon dried thyme
- Good grind of freshly milled salt and black pepper
- 1 large egg (beaten)
- 2 400g Tins quality tomato soup
- 2 Tablespoons tomato puree
- 250g Passata
- 1 Teaspoon dried basil
- 1 teaspoon dried oregano
- 1 Teaspoon garlic powder
- Good grind of freshly milled salt and black pepper
Method
step 1
Start by mixing all the sauce ingredients in a large sauce pan at least 5ltrs in size.Heat on a gentle heat stirring occasionallystep 2
Finely chop all the vegetables (the finer the better) place in a large mixing bowl together with all the herbs, garlic and the mince, add the beaten egg and salt and pepper. Get your hands in and give it a good mix, not to heavy handed mind or your meatballs will become heavy and too compact.step 3
Take a small handful of the mixture and roll into a ball in the palm of your hands (about the size of a golf ball) and gently place in the sauce, continue until all meatballs are made.step 4
Turn up the heat slightly to a gentle simmer.At this stage DO NOT stir the meatballs or you will risk breaking them up, put the lid on and simmer for 20 mins.step 5
Give the meatballs a gentle stir,reduce heat and cook on a very low heat for at least 2 hours. Serve with spaghetti or linguini and freshly grated parmesan cheese
