Meatballs in Tomato Sauce

Ingredients

• Lean Beef 15 oz
• Boiled White Round Rice 5 oz
• Vegetable Oil 0 fl oz
• Onion 10 oz
• White bread 0 oz
• Chicken Broth 10 fl oz
• Passata Tomato Sauce 30 oz
• Milk 0 fl oz
• Cauliflower 5 oz
• Hard Cheese 5 oz
• Fresh basil leaves 3 sprigs
• Baking Tomatoes 30 oz
• Carrot 0 oz
• Garlic 0 oz
• Celery stalk 0 oz
• Olive Oil 0 fl oz
• Rosemary 1 sprig
• Thyme 1 sprig
• Chicken Broth 15 fl oz
• Sugar 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Dice 200 grams of onion into small cubes.

Step 3

Soak the bread in milk and let it sit for 30 minutes.

Step 4

Heat vegetable oil in a skillet and add the onion. Sauté over medium heat until soft, stirring occasionally. This will take about 30 minutes.

Step 5

Combine the minced meat with the onions, cooked rice, and soaked bread. Season with salt and pepper. Knead the mixture by hand.

Step 6

Shape the ground meat into round meatballs the size of a walnut.

Step 7

In a small saucepan, bring the chicken broth to a boil and add a portion of meatballs. Cook over medium heat for about 7 minutes or until fully cooked.

Step 8

For the sauce, chop the onion, carrot, celery, and garlic randomly and sauté them lightly in olive oil. Then add the peeled tomatoes, vegetable broth, a sprig of basil, thyme, and rosemary, sugar, and 6 g of salt. Bring to a boil and simmer for 30 minutes over low heat. Pass the sauce through a meat grinder or a food mill. In a separate saucepan, heat a portion of the tomato sauce over low heat.

Step 9

Slice the cauliflower very thinly using a mandoline or knife. Lightly salt and drizzle with vegetable oil.

Step 10

Transfer the meatballs from the broth to the sauce, gently stir, heat for 30 seconds, and remove from heat.

Step 11

Place the meatballs with sauce on a plate, top them with cauliflower, basil leaves, sprinkle with grated cheese, and if desired, add slices of truffle.

Step 12

Serve the meatballs immediately.