Chopped meatballs in tomato sauce
5 servings
40 minutes
Chopped meatballs in tomato sauce embody home comfort and European culinary traditions. Their origin can be linked to Italian meatballs and French ragout but with a unique local twist. Tender pieces of pork mixed with egg and breadcrumbs acquire a delicious crust when fried and then simmer in a rich tomato sauce with onions and spicy notes. The sauce seeps into each meatball, giving the dish softness and depth of flavor – with a slight tang from the tomatoes and a delicate meaty aroma. It's an ideal option for a family dinner, especially paired with mashed potatoes or pasta. Simple to prepare, it can delight even the most discerning gourmets.
1
Cut the pork into small cubes.
- Pork: 500 g
2
Add eggs, breadcrumbs, salt, and pepper (to taste) to the meat, then mix.
- Chicken egg: 2 pieces
- Breadcrumbs: 100 g
3
Shape the meatballs and fry them in a pan until golden brown, but not fully cooked; the meatballs may remain raw inside.
4
In a separate deep pan, sauté finely chopped onion until fragrant, add peeled canned tomatoes and crush them with a fork, mix.
- Onion: 1 piece
- Canned tomatoes: 6 pieces
5
Add tomato paste to the tomatoes.
- Tomato paste: 1 tablespoon
6
Place the meatballs in a pan with tomatoes, and if the meatballs are not covered by sauce at least halfway, add some marinade from the tomato can.
7
Simmer on low heat for about 40 minutes.
