Meatballs Tuscany
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the balls:
- 250 g round beef
- 0.5 ½ onion (s)
- 0.5 ½ egg (take half a beaten egg)
- 1 tablespoon breadcrumbs
- 0.5 teaspoon ½ oregano
- thyme
- Pepper, whiter
- 1 teaspoon salt
- some oil for frying
For the sauce:
- 2 tablespoons oil
- 1 clove garlic
- 0.5 ½ onion (s)
- 400 g tomatoes, chunky
- 1 ½ tablespoon herb mix, frozen (8 herb mix)
- 1 teaspoon tomato paste
- 50 g bacon cubes
- 100 ml cream
- 125 g mozzarella
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic and cut into fine cubes.
- For the meatballs, knead half of the onion cubes with the minced meat, oregano, thyme, pepper, salt, egg and breadcrumbs and shape into small balls of 60 g each. Fry the meatballs on both sides in a pan, do not fry them through.
- For the sauce, heat the oil in a pan. Steam the onion and garlic until translucent. Add the bacon and let the tomato paste stew. Then deglaze everything with the chopped tomatoes and let it boil down a little. Add the herb mixture and stir in the cream. Season the sauce well with salt and pepper.
- Put the sauce in a baking dish and distribute the meatballs evenly in it. Cut the mozzarella into small sticks and spread over the casserole.
- Cook the casserole in the oven at 180 ° C for 25 minutes.
- Then serve the casserole with pasta or rice, if you like.
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