Meatballs In Tomato Sauce
Makes / serves: 4 portions
Draft recipe
Method
- Soak the bread in whole milk for 5–10 minutes until soft, then mash into a paste. If any milk remains unabsorbed, drain it off.
- Mix beef, egg, soaked bread, Parmesan, garlic and seasoning gently.
- Shape 16 meatballs.
- Brown in oil, add sauce and simmer covered 20–25 minutes until cooked throughout.
- Serve with spaghetti cooked al dente, tossing it in some sauce first.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Classic Tomato Pasta Sauce
About 650g sauce. Use the amount specified in the main recipe.
- 2 tbsp good olive oil.
- 1 white onion.
- 3 crushed garlic cloves.
- pinch chilli.
- salt and pepper.
- 1 tsp dried oregano or mixed herbs.
- 2 tbsp tomato purée.
- 2 x 400g tins tomatoes.
- pinch sugar.
- Soften finely diced onion in oil over gentle heat.
- Add garlic, chilli, seasoning and herbs; stir in purée and fry 1 minute.
- Add tomatoes and sugar, simmer gently about 1 hour, stirring and adding a splash of water if catching.
- Taste until balanced; blend if wanted.
- Weigh final yield when first cooked for website scaling.