Meatballs with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat, mixed
- 2 medium onion (s), chopped
- 1 egg (s)
- 1 teaspoon mustard
- 2 tablespoon breadcrumbs
- salt and pepper
- Paprika powder
- 1 tablespoon olive oil
- 4 medium tomato (s), ripe
- 50 g bacon, diced into small pieces
- 1 clove garlic
- 1 tablespoon tomato paste
- 1 shot red wine
- 300 g tomato (s), happened
- some oregano
Print Recipe
Pin Recipe Instructions
- For the meatballs, knead one of the onions well with the minced meat, egg, mustard, breadcrumbs, salt, pepper and paprika powder. Roll balls of any size from the mass.
- Put the olive oil in a pan, add the meatballs and fry until done.
- Put the gravy in a saucepan, add the second finely chopped onion, the chopped garlic cloves and the bacon and fry until translucent.
- Briefly put the tomatoes in boiling water and then peel them. Cut the skinned tomatoes into small pieces, add to the saucepan and cook dry. At the end add the tomato paste, then deglaze with the red wine and let it boil a little. Add the tomatoes, oregano, salt and pepper.
- Tip:
- If you prefer it a little spicier, you can also cook a dried chilli pepper and take it out later.
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