Meatballs with Sheep Cheese in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the meatballs:
- 500 g minced meat, mixed
- 1 roll, from the day before
- 1 egg (s)
- 1 medium onion (s), finely diced
- 1 clove (s) garlic, crushed
- 150 g sheep cheese
- salt and pepper
- Paprika powder
For the sauce:
- 3 tablespoon flour
- 1 medium onion (s), finely diced
- 1 clove (s) garlic, crushed
- 500 g tomatoes, passed
- 250 ml meat broth
- 2 teaspoons sugar
- possibly salt
- 1 tablespoon basil, dried
- 100 ml sweet cream
- 50 g sheep cheese
Print Recipe
Pin Recipe Instructions
- Soak the roll and then squeeze it out well. Mix the minced meat with the egg, chopped onion, crushed garlic and the roll well, season with salt, pepper and paprika. Shape the meat dough into 10 balls.
- Cut the sheep cheese into 10 cubes. Press the minced meat balls flat and put a cheese cube in the middle, wrap in the meat dough and form dumplings. Fry all over in the pan. Then put in a baking dish.
- Preheat the oven to 200 degrees top / bottom heat.
- In the meantime, for the tomato sauce, fry the chopped onion and crushed garlic in the frying fat. Dust the flour over it and add the meat broth and the tomatoes, stirring constantly. Keep stirring and add enough water to make a tomato sauce that is not too thin. Season to taste with sugar and, if necessary, salt. Let the tomato sauce simmer at low temperature for another 5 minutes and then stir in the dried basil.
- Pour the tomato sauce over the meatballs, sprinkle everything with 50 g of sheep`s cheese and simmer for 20 minutes on the middle rack in the oven. Remove, stir in the cream and place in the oven for another 10 minutes.
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