Rosemary Meatballs in Tomato and Basil Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sprigs rosemary
- 12 crackers, e.g., Tuc
- 2 teaspoons, heaped dijon mustard
- 500 g minced meat, mixed
- 1 tablespoon, heaped oregano, dried
- 1 egg (s)
- 1 onion (s)
- 1 clove garlic
- 0.5 ½ chilli pepper (s)
- Swap 2 cans tomato (s), chunky tomatoes, if necessary one for 500 g pureed tomatoes
- 2 tablespoon balsamic vinegar
- Basil, fresher
- olive oil
- Sea salt from the mill
- Pepper, freshly ground
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- First make the sauce:
- Peel and chop the onion. Sweat in olive oil for approx. 7 minutes until golden. Chop the garlic and chilli and add to the onion. Sweat for a while and add about 1-2 handfuls of basil leaves (feel free to tear or cut a little). Deglaze the whole thing with the 2 cans of tomatoes and add the balsamic vinegar. If there is too much vinegar in there, simply add a third can of tomatoes. Season with salt and pepper and simmer.
- For the meatballs:
- Crumble crackers, e.g., in a freezer bag and then let the anger out, or in the kitchen towel or z. B .. mince with the potato masher. Pluck rosemary and chop finely.
- Add the rosemary, oregano, egg, mustard, salt, pepper and mince to the crackers and knead well.
- Shape the mass into equal-sized, approx. € 2 mettballs and fry them until they are hot. Caution: Do not fry them through, otherwise they will get dry, just fry them and then add them to the sauce and continue cooking.
- Eat the whole thing with spaghetti and freshly grated parmesan.
- The final taste arises when the sauce with the meatballs has simmered for about 10 minutes. So don`t be too hasty with seasoning.
- If you do not otherwise use fresh herbs, be a little cautious with the rosemary and top up later after getting used to.
- The recipe is also great for pre-cooking. Freezes well.
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