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
Meatballs Tuscany
Meatballs Tuscany

Instructions

  1. Peel the onion and garlic and cut into fine cubes.
  2. 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.
  3. 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.
  4. 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.
  5. Cook the casserole in the oven at 180 ° C for 25 minutes.
  6. Then serve the casserole with pasta or rice, if you like.

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