Meatballs in tomato paste
6 servings
40 minutes
Meatballs in tomato paste are a classic dish of French cuisine, combining tender meatballs and rich tomato sauce. The origins of this recipe trace back to French villages where meat was cooked with aromatic herbs and spices for a refined taste. Spicy notes of cinnamon, nutmeg, and cayenne pepper make the meatballs particularly deep in flavor, while the tomato sauce with garlic and bay leaves enhances their juiciness. Fried to a golden crust, they become tender inside and acquire an appetizing texture. Meatballs pair perfectly with sides like mashed potatoes or pasta, while fresh parsley adds brightness. This versatile dish is suitable for both family dinners and festive tables, delighting with its rich flavor and warming atmosphere.
1
In a medium bowl, mix mint, 2 tbsp oil, 1 tbsp oregano, 1/8 tsp cinnamon, 1/8 tsp nutmeg, cayenne pepper, chopped onion, and eggs. Season with salt and pepper. Cut the crust off the bread slices. Soak the bread in milk for 5 minutes. Let excess liquid drain from the bread.
- Dried mint: 1 tablespoon
- Extra virgin olive oil: 5 tablespoon
- Dried oregano: 2 tablespoons
- Cinnamon: to taste
- Nutmeg: to taste
- Cayenne pepper: to taste
- Red onion: 1 head
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- White loaf (baton): 3 pieces
- Milk: 1 glass
2
Mix the bread, the spice mixture, and the minced meat. Mix thoroughly. Divide the resulting mass into 20 balls and shape them into oval meatballs. Roll each meatball in flour and fry in oil over high heat. Place the cooked meatballs on paper towels. Drain the oil from the pan and wipe it clean.
- White loaf (baton): 3 pieces
- Mince: 500 g
- Wheat flour: 1 glass
- Extra virgin olive oil: 5 tablespoon
3
Heat the remaining oil in a pan over medium heat. Add the minced garlic and cook for about a minute. Then add the tomato paste and bay leaves. Stir and continue cooking for about 2 minutes. Add the remaining oregano, cinnamon, nutmeg, crushed tomatoes, and broth. Cook until thickened for about 15-20 minutes.
- Extra virgin olive oil: 5 tablespoon
- Garlic: 4 cloves
- Tomato paste: 1 tablespoon
- Bay leaf: 2 pieces
- Dried oregano: 2 tablespoons
- Cinnamon: to taste
- Nutmeg: to taste
- Canned tomatoes: 1 jar
- Beef stock: 1 glass
4
Season with salt, pepper, and lemon juice. Place the meatballs in the prepared sauce and cook for about 5 minutes. Sprinkle the finished meatballs with parsley and serve. Enjoy your meal!
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 1 tablespoon
- Chopped parsley: 2 tablespoons
