Meatballs in Tomato Sauce
Main Dishes • Danish
Description
Meatballs in tomato sauce
Ingredients
- Lean Beef 10 oz
- Pork Mince 10 oz
- Basmati rice 5 oz
- Baking Tomatoes 30 oz
- Onion 2 heads
- Garlic 3 cloves
- Mild Chili Spice 1 piece
- Chicken Egg 1 piece
- Capers 1 tablespoon
- Breadcrumbs 0 oz
- Chicken Broth 10 fl oz
- Milk 5 fl oz
- Olive Oil 0 fl oz
- Passata Tomato Sauce 2 spoons
- Worcestershire Sauce 0 fl oz
- Spicy salami ½ spoons
- Thyme 6 stalks
- Parsley 0 oz
- Mint 0 oz
- Black Cumin (Cumin) 2 spoons
- Bay leaf 2 pieces
- Sugar to taste
- Salt to taste
Step-by-Step Guide
Step 1
First, prepare the sauce. Heat olive oil in a large skillet, sauté the finely chopped onion until softened, then sprinkle in a teaspoon of cumin and stir.
Step 2
Add thyme, finely chopped chili, and canned tomatoes along with their juice, bay leaf, a little sugar, and a pinch of salt. Mix everything together and simmer on low heat for ten minutes.
Step 3
Pour in the chicken broth, bring the contents of the skillet to a boil, and let it simmer on low heat for half an hour, stirring occasionally.
Step 4
Now you can prepare the filling for the meatballs. Finely chop the remaining onion and garlic in a blender, then mix them with the ground meat (beef and pork) in a deep bowl.
Step 5
Add all the other ingredients except for the rice and milk: mustard, breadcrumbs, chopped parsley and mint, Worcestershire sauce, finely chopped capers, tomato paste, cumin, and a lightly beaten egg.
Step 6
Mix well and only then add the rice with milk—incorporate them, and then place the mixture in the refrigerator for ten minutes.
Step 7
Form balls about 4 cm in diameter from the chilled ground meat. Place them on a baking sheet, pour tomato sauce over them, and bake in a preheated oven at 355°F for forty-five minutes. Serve the meatballs with egg noodles.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!