Meatballs in tomato sauce
6 servings
60 minutes
Meatballs in tomato sauce are a comforting dish where the softness and juiciness of the meatballs combine with the rich aroma of tomatoes and spices. Their origin can be linked to traditional recipes from various cuisines around the world, where meat is stewed in small balls in sauce, revealing depth of flavor. In this version, juicy beef meatballs are complemented by a velvety tomato sauce that adds pleasant acidity and gentle sweetness to the dish. Cauliflower and aromatic herbs enhance the flavor palette, making it richer. This dish pairs perfectly with pasta, mashed potatoes, or crusty bread, turning every meal into a cozy gastronomic delight.
1
Prepare all the ingredients.
2
Chop 200 g of onion into small cubes.
- Onion: 220 g
3
Pour milk over the bread and let it sit for 30 minutes.
- White bread: 50 g
- Milk: 50 ml
4
Heat vegetable oil in a pan and add the onion. Sauté over medium heat until soft, stirring occasionally. This will take about 30 minutes.
- Vegetable oil: 40 ml
- Onion: 220 g
5
Combine the minced meat with onion, boiled rice, and soaked bread, add salt and pepper. Knead the mixture by hand.
- Ground beef: 400 g
- Boiled rice: 100 g
- White bread: 50 g
- Salt: to taste
- Ground black pepper: to taste
6
Form round meatballs the size of a walnut from the minced meat.
7
In a small saucepan, bring chicken broth to a boil and add a portion of meatballs. Cook over medium heat for about 7 minutes or until done.
- Chicken broth: 300 ml
8
For the sauce, chop onion, carrot, celery, and garlic randomly and sauté lightly in olive oil. Then add peeled tomatoes, vegetable broth, a sprig of basil, thyme and rosemary, sugar and 6 g of salt; bring to a boil and simmer for 30 minutes on low heat. Pass the sauce through a meat grinder or blender. In a separate saucepan, heat part of the tomato sauce over low heat.
- Onion: 220 g
- Carrot: 20 g
- Celery stalk: 20 g
- Garlic: 20 g
- Olive oil: 25 ml
- Pelati tomatoes: 800 g
- Vegetable broth: 500 ml
- Green basil: 3 sprigs
- Thyme: 1 sprig
- Rosemary: 1 sprig
- Sugar: 17 g
- Salt: to taste
9
Slice the cauliflower very thinly using a mandoline or knife. Sprinkle with a little salt and drizzle with vegetable oil.
- Cauliflower: 180 g
- Salt: to taste
- Vegetable oil: 40 ml
10
Transfer the meatballs from the broth to the sauce, gently mix, heat for 30 seconds, and remove from heat.
11
Place the meatballs with sauce on a plate, top with cauliflower, basil leaves, sprinkle with grated cheese and optionally add slices of truffle.
- Green basil: 3 sprigs
- Hard cheese: 120 g
12
Serve the meatballs immediately.