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Meatballs with roasted tomato sauce
In winter, pasta is always good to serve for lunch or dinner. Just add these meatballs for a light yet filling and utterly delicious meal.
ingredients
Meatballs
1 cup fresh white breadcrumbs
100ml milk
500g lean beef mince
50g grated parmesan
1 tablespoon chopped sage
1 small onion, finely chopped
1 egg
salt and pepper
oil for frying
Sauce
1kg ripe roma tomatoes
2 garlic cloves, crushed
salt and pepper
sugar to sprinkle
2 tablespoons fresh oregano, finely chopped
extra virgin olive oil to drizzle
1 tablespoon finely chopped continental parsley
Garnish
Flakes of parmesan cheese
1 tablespoon freshly chopped parsley
method
Soak the breadcrumbs in milk. Put the mince, parmesan, sage, onion, egg, salt and pepper and finally the soaked breadcrumbs into a bowl and mix. Roll into 16 balls and allow to rest in the refrigerator while the sauce is being prepared.
To make the sauce, cut the tomatoes in half and place on a baking sheet. Spread with the crushed garlic, sprinkle with salt, pepper, sugar, chopped oregano and drizzle with olive oil. Roast in a slow oven 150°C for 45 minutes.
Remove from the oven and put the tomatoes into the food processor, mixing until smooth. Transfer into a pan and keep warm until required.
Pour the oil into a frying pan until it is 6mm deep. When hot, put the meat balls in to fry. Cook until brown on all sides.
Place the meat balls on top of freshly cooked spaghetti. Cover with the sauce and sprinkle with chopped parsley and parmesan.
Serves 4.
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