Meatballs With Tomato Sauce- Chicken or Beef
photo by lazyme
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
25 small meatballs
- Serves:
- 4
ingredients
-
For the Meatballs
- 500 g ground chicken (chicken or beef mince) or 500 g ground beef (chicken or beef mince)
- 1 large egg
- 3 tablespoons parmesan cheese or 3 tablespoons asiago cheese, finely grated
- 3 tablespoons parsley, chopped
- 2 garlic cloves, crushed
- 2 tablespoons milk
- 2 slices bread, finely crumbed (use gluten-free if needed)
- 1 pinch salt
- 1 pinch pepper
-
For the Tomato Sauce
- 2 tablespoons olive oil
- 3 shallots, chopped
- 700 ml tomato puree or 700 ml bottled italian style pasta sauce
- salt
directions
- Using a large mixing bowl- add the minced chicken or beef, the egg, cheese, parsley, garlic, salt and pepper.
- Add the crumbed fresh bread and milk and mix until well combined. You can use a food processor to just add the bread and milk and process until well mixed.
- Add the bread/milk mixture to the chicken or beef mix. Combine well.
- Refrigerate the meatball mixture for 30 minutes.
- Using damp hands, shape the meatball mixture into about 25 small balls.
- Fry the meatballs using a medium heat and then drain them on absorbent kitchen paper. I like to pan-fry mine.
- Meanwhile, heat the olive oil and cook the shallots for about 1 minute. Add the tomato puree and bring to the boil. Add the meatballs and simmer for 25-30 minutes. Stir occassionally.
- Serve hot with some cooked pasta.
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Reviews
-
A delightfully full flavoured recipe - what makes these meatballs a little different from the run of the mill ones, is the addition of the cheese to them, we loved that! I pan fried mine before adding them to the tomato sauce and I served the whole dish over the top of Alsace style egg noodles. We also ate this meatball dish with home-made crusty bread for a very satisfying and tasty meal. Made for the Aussie/Kiwi swap #22 - merci Jubes! FT:-)
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Very easy to put together and scrumptious. I baked by meatballs (24 30 gram morsels) for 20 minutes at 175C fan forced and then put them into the sauce for 25 minutes and voila served over pasta with a sprinkle of some more parmesan cheese and dinner was very much enjoyed. Thank you **Jubes** made for Aussie/Kiwi Recipe Swap #67, August 2012.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free