Meatballs in Tomato and Mozzarella Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 500 g ribbon noodles
- 1 can tomato (s), sieved
- 1 can tomato (s), chunky
- 1 onion (s)
- 1 mozzarella
- 1 clove garlic
- Parmesan, grated
- 2 tablespoon crème fraîche
- 100 ml red wine
- parsley
- basil
- salt and pepper
- Cayenne pepper
- possibly sugar
Print Recipe
Pin Recipe Instructions
- Chop the parsley and add to the minced meat, season the mince mixture with salt and pepper, knead well, shape into small balls and place in a baking dish.
- For the sauce, cut the onions, garlic and mozzarella into small cubes. Fry the onion and garlic in a little olive oil. Deglaze with the red wine. When the red wine has boiled down, add the tomatoes, about half of the diced mozzarella, crème fraîche and the grated Parmesan. Depending on your taste, season with salt, pepper and cayenne pepper and simmer over a medium heat for about 20 minutes, stirring occasionally. If the sauce tastes too sour, add a pinch of sugar.
- Pour the sauce over the meatballs, sprinkle with the rest of the mozzarella and place in the oven for half an hour at 200 °.
- In the meantime, cook the ribbon noodles al dente. Garnish the meatballs with a little basil for serving.
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