Meatballs in tomato sauce

Meatballs in tomato sauce

Total: 1 hr 5 min. | Active: 20 min.
Nutritional value / person: 477 kcal
, Fat: 30 g
, Carbohydrate: 15 g
, Protein: 34 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meatballs

4 tbsp pine nuts
1 tbsp aniseed, finely crushed
1 onion, finely chopped
2 garlic clove, finely chopped
500 g minced meat (beef and pork)
2 tbsp breadcrumbs
100 g ricotta
3 tbsp flat-leaf parsley, finely chopped
1 fresh egg, beaten
1 ¼ tsp salt
1 tsp hot paprika
olive oil for frying

Sauce

½ tbsp olive oil
½ onion, finely chopped
1 tin chopped tomatoes (approx. 800 g)
1 tbsp tomato puree
1 tbsp dried Italian herbs
2 pinch sugar
1 tsp salt
a little pepper
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How it's done

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Meatballs

Toast the pine nuts in a non-stick frying pan over a medium heat until light brown. Add the aniseed, toast briefly. Add the onion and garlic and sauté briefly. Allow everything to cool in a bowl. Place the mince and all the other ingredients up to and including the paprika in the bowl. Knead well until the ingredients form a compact mass that no longer sticks to your hands, cover and chill for approx. 15 mins. With wet hands, shape the meat mixture into approx. 16 balls. Heat the olive oil in the same pan. Fry the meatballs in batches over a medium heat for approx. 10 mins. all over.

Sauce

Heat the oil and sauté the onions. Add the tomatoes and all the other ingredients, simmer uncovered for approx. 30 mins., season. Serve the tomato sauce with the meatballs.

Good to know
Serve with: Dry rice, polenta or pasta.

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Fotografin Claudia Link, Foodstyling Katja Rey

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