Ingredients for Meatballs in tomato sauce
- Meatballs
- 500 g beef mince
- 500 g pork (or lamb) mince
- 1/3 cup panko bread crumbs
- 1/2 of cottage cheese (or ricotta)
- 2 eggs
- 2 tsp salt and pepper (can substitute with chilli flakes)
- 1/4 cup parsley (chopped)
- 1/3 of grated parmesan
- 4 cloves garlic (minced or finely diced)
- 1 small onion (diced)
- Tomato sauce
- 350 g tomatoes (diced)
- 3 tbsp tomato paste
- 2 cans tomatoes
- 4 garlic cloves (diced)
- 1 medium onion (diced)
- 3 pieces anchovies
- 2 tsp brown sugar
- Salt and pepper to taste
Cooking Instructions for making Meatballs in tomato sauce
To make the meatballs, mixed together everything except the minced meat. Let it sit for about 10mins. This is to hydrate the breadcrumbs.
Add in the minced meat. I mixed everything up with my hand. Let it sit for another 15mins.
Optional: make a small ball, brown it in medium low fire then taste it. Otherwise if you’re confident with you balls, just roll them to 2 inches diameter balls and brown them.
When brown on all sides, take them out of the skillet and rest in a plate.
In the same skillet, stir fry garlic and onion in medium low heat until translucent but not brown. Season with salt and pepper.
Add in anchovies and tomato paste. Let it simmer and caramelised. You will see the colour deepening and oil separating.
Add in the tomatoes. Season with salt and pepper. Cook them until their soft and easily mushed.
Add in the canned tomatoes. Filled one can with half water and pour into the skillet. Let it simmer for another 15mins.
Add the sugar. Stir.
Add in the meatballs and all its juices.
Simmer on the lowest heat until you reach the desired consistency. For me it’s when you scrap the bottom and the liquid doesn’t come together, sort of like a very thick pasta sauce. That took about 50mins.
Serve with Al dente pasta.
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