Italian Meatballs with Tomato Sauce
Serves
4
Prep Time
15 minutes
Cook Time
23 minutes
Ingredients
For the tomato sauce:
2 tbsp olive oil
5.6 oz (75 g) shallots, diced
4 garlic cloves
¼ tsp red pepper flakes
2 x 14 oz (400 g) cans diced tomatoes
2 tbsp tomato paste
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
10 basil leaves, torn
2 tbsp olive oil
5.6 oz (75 g) shallots, diced
4 garlic cloves
¼ tsp red pepper flakes
2 x 14 oz (400 g) cans diced tomatoes
2 tbsp tomato paste
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
10 basil leaves, torn
For the meatballs:
2 oz (60 g) breadcrumbs
2 fl oz (60 ml) milk
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
¾ tsp sea salt
¼ tsp black pepper
2 large cloves garlic, minced or pressed
1 egg
1 tsp Dijon mustard
1 lb (450 g) lean ground beef
1 tsp olive oil
2 oz (60 g) breadcrumbs
2 fl oz (60 ml) milk
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
¾ tsp sea salt
¼ tsp black pepper
2 large cloves garlic, minced or pressed
1 egg
1 tsp Dijon mustard
1 lb (450 g) lean ground beef
1 tsp olive oil
Nutrition
(Per Serving)
Calories
403
Fats
21 g
Protein
29 g
Carbs
22 g
Instructions
- To make the tomato sauce, place a pan over medium heat. Add the olive oil and sauté the shallots for 3-4 minutes until fragrant, then add the garlic and sauté for a further minute. Add the red pepper flakes, oregano, canned tomatoes, and tomato puree, and season with salt and pepper.
- Bring to a simmer and cook gently for 8-10 minutes, stirring occasionally, until the sauce begins to reduce. Stir in the basil leaves.
- To make the meatballs, mix the breadcrumbs with the milk, then add the parsley, oregano, salt, pepper, garlic, egg, and Dijon mustard, and stir to combine. Now mix in the ground beef and use your hands to roll the mixture into 16 even-sized meatballs.
- Add the olive oil to a non-stick skillet and place over medium-high heat. Cooking in batches, add the meatballs to the skillet and sauté until all sides are browned. Place the meatballs in tomato sauce and simmer for 8 minutes.
- This recipe makes 16 meatballs, allowing 4 meatballs per serving.