Beef Meatballs in Tomato Sauce
4 servings
45 minutes
A simple and ingenious dish: tomato sauce easily penetrates the porous flesh of the meatball, saturating it with its aromas and juices. Such meatballs can be the main dish with any side dish, be it mashed potatoes , rice, buckwheat or cauliflower steak. But we prefer to eat them just like that, dipping slices of dried wheat bread into the thick stuffing. And don't forget to sprinkle the finished meatballs with cheese - it will melt and become much more interesting.
1
Prepare all the ingredients.
2
Combine the minced meat with breadcrumbs. Add salt, pepper, cinnamon, and egg yolk. Mix thoroughly.
- Ground beef: 500 g
- Breadcrumbs: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cinnamon: to taste
- Egg yolk: 1 piece
3
Shape the minced meat into meatballs the size of quail eggs.
4
Finely chop the onion and garlic.
- Onion: 1 head
- Garlic: 2 cloves
5
Fry them in olive oil until a bright aroma and golden color appear.
- Olive oil: 40 ml
6
Send the crushed tomatoes in their own juice to the pan. Add finely chopped parsley, basil, and rosemary to the sauce.
- Tomato passata sauce: 500 g
- Parsley: 2 sprigs
- Rosemary: 1 sprig
7
Immerse the meatballs in boiling sauce and simmer on low heat for about 15 minutes. If the liquid evaporates from the sauce, add water or broth.
- Ground beef: 500 g
- Grated Parmesan cheese: to taste
- Bread: to taste
8
Place the ready meatballs on a plate with the sauce.
9
Sprinkle with parmesan and garnish with parsley.
- Grated Parmesan cheese: to taste
- Parsley: 2 sprigs
10
Serve with toasted bread that should be dipped in the sauce.