Meatballs in Tomato
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Recipe-Ingrediants
Sauce Delicious juicy meatballs in a rich tomato sauce, fluffy and flavorful, with a velvety taste that will delight you. Perfect for your Sunday table or as an appetizer in the middle of a festive dinner where they will surely steal the show.
Our ingredients:
For the meatballs:
250g ground beef
250g ground pork
1 large dry onion, finely chopped or minced (with its juices)
100g soaked and well-squeezed bread
1 egg ½ bunch of finely chopped mint
1 tsp dried basil
2 cloves of garlic, finely chopped
? bunch of parsley
1 medium ripe tomato, grated (peeled and deseeded)
1 tsp thyme
2 tsp white wine vinegar
Salt, pepper
1 shot glass of olive oil
Flour and olive oil for frying, as well as a little ouzo for shaping.
For the sauce:
1 dry onion, finely chopped
2 cloves of garlic, finely chopped
1 tbsp tomato paste
? tsp sugar
1 tsp finely chopped mint
1 tsp finely chopped basil
Salt, pepper,
olive oil
½ kilo ripe tomatoes, peeled and deseeded, grated, or tomato juice
Directions
In a bowl, place the ground meat and add the vinegar. Knead lightly, and then add all the remaining ingredients. The mixture should be fluffy, thanks to the liquid from the onion, tomato, and vinegar. Knead very well until all the ingredients are fully incorporated, cover with plastic wrap, and refrigerate for about 1 hour to allow the flavors and aromas to meld.
Next, shape the mixture into small meatballs, dipping your hands in ouzo diluted with a little water. Personally, I like them small and delicate, but some prefer them larger. Then, roll them in flour and shake off the excess. After that, fry the meatballs in olive oil until they are half submerged in the oil. Once they are done, place them on absorbent paper.
In a deep pan, heat the oil and saute the onion, then add the garlic and the tomato paste. Next, pour in the grated tomato and let it simmer for 10 minutes.
Then, add the herbs, sugar, salt, and pepper, and gently place the meatballs in the sauce, letting them simmer for 8-10 minutes.
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