US- Meatballs
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g minced beef
- 4 tablespoon breadcrumbs
- 1 egg (s)
- 2 cloves garlic, finely chop
- 1 small onion (s), finely chop
- 1 teaspoon salt
- 0.5 teaspoon ½ black pepper
- 1 tablespoon oregano, dried
- 1 tablespoon basil, dried
For the sauce:
- 1 large can (s) tomato (s), puree in a blender
- 1 small Can (s) tomato (s), cut into pieces
- 0.5 tube ½ tomato paste
- 2 carrots, diced
- 3 cloves garlic, finely chopped
- 1 large onion (s), roughly chopped
- 200 g mushrooms, fresh, rouhly chopped
- 2 tablespoon oregano, dried
- 2 tablespoon basil, dried
- 1 tablespoon beef broth (powder)
- salt
- pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Mix well the ground beef, breadcrumbs, egg, garlic, onion, salt, pepper, oregano and basil. Form small balls approx. 3 cm in diameter. Stand on its side.
- For the sauce: fry the chopped onion and garlic in olive oil. Add the carrots and mushrooms. Steam for about 2 minutes. Deglaze with the tomatoes pureed in the blender. Add the chunky tomatoes plus the spices.
- Add the powder and tomato paste. Since everything simmers for a long time, add some water or red wine if necessary. Bring to a boil, then add the meatballs. Stir carefully and let everything simmer over a low heat for about 3 hours. Preferably without a lid so that the sauce thickens.
- Serve with spaghetti.
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