Meatballs in tomato sauce
4 servings
60 minutes
Meatballs in tomato sauce are a heartfelt dish of Italian cuisine that embodies the traditions of home cooking. Tender meatballs infused with the aroma of fresh basil and rich tomato sauce offer a harmony of flavors: the slight acidity of tomatoes balances with spicy seasonings and a sweet hint of onion. The origins of the dish trace back to Italian families, where such meatballs were often served with pasta or soft bread. It is perfect for a cozy family dinner or a festive feast, offering a blend of simplicity and sophistication in one dish. Cook them with love, and you'll taste the true flavor of Italy in every bite!
1
To make tomato sauce Sugo, heat olive oil in a large pot over medium heat. Sauté minced garlic for 1 minute until soft. Add tomato puree and diced tomatoes. Bring to a boil. Simmer for 30 minutes. Let cool slightly and season to taste. Use a blender to puree the sauce until smooth.
- Olive oil: 2 tablespoons
- Garlic: 3 cloves
- Tomato puree: 500 g
- Tomatoes: 250 g
2
Mix the minced meat, onion, breadcrumbs, eggs (slightly beaten), and chopped parsley in a bowl. Add salt and pepper.
- Ground beef: 500 g
- Onion: 1 head
- Breadcrumbs: 1 glass
- Chicken egg: 2 pieces
- Chopped parsley: 0.3 glass
3
Make balls of any size and shape from the minced meat. Heat oil in a large pan and fry the meatballs in batches for 3-5 minutes until they turn a nice golden color. Place the cooked meatballs in a separate container.
- Olive oil: 2 tablespoons
4
Pour the sauce into the pan where the meatballs were fried and heat over medium heat. Add the meatballs to the sauce and simmer on medium for 10 minutes until cooked. Chop the basil and add it to the meatballs.
- Basil: 35 g
