- Servings 8
- Prep 25 min
- Cooking 30 min
Nutrition Per Serving
Calories: 350 kcal Protein: 25 g Fat: 15 g Saturated Fat: 5 g
Carbohydrates: 15 g Dietary Fiber: 3 g Sugars: 5 Cholesterol: 150 mg
Sodium: 200 mg
Ingredients Meat Balls in Tomato Sauce
- 900 grams of minced veal or beef
- Three tbsp. of whole wheat flour
- Four eggs
- Two chopped onions
- Three finely minced garlic cloves
- Two cups of water
- Salt and pepper-to taste.
- Two cups of tomato passata
- Green onion or parsley for garnish
- Red chilly flakes or paprika (optional)
- Three tbsp. of chopped fresh or dried greens: basil, parsley, thyme or oregano
Kitchen tools for Beef Meatballs
- Large Mixing Bowl
- Measuring Cups and Spoons
- Chef’s Knife
- Cutting Board
- Skillet or Frying Pan
- Spatula or Tongs
- Saucepan or Dutch Oven
- Wooden Spoon
- Blender or Food Processor (Optional)
- Garnishing Tools (Optional)
How to Make Tomato Beef Meatballs
Meatballs:
- In a large mixing bowl, combine the minced veal or beef with whole wheat flour or all purpose flour , eggs, a pinch of red chilly flakes or paprika (optional), black pepper, basil, and oregano to taste.
- Mix well until all the ingredients are evenly distributed.
- Finely chop one onion and mince two garlic cloves. Add them to the meat mixture and mix again.
- Shape the mixture into meatballs of your desired size. Set aside.
- Heat a large frying pan over medium heat and add a thin layer of oil.
- Once the oil is hot, add the meatballs to the pan. Fry them until they are browned on all sides, ensuring they are cooked evenly. This usually takes about 2-3 minutes per side.
- Once browned, remove the meatballs from the pan and set them on a plate.
Tomato Sauce:
- If necessary, add more oil to the same pan. Chop the remaining onion and mince the remaining garlic clove, and then add them to the pan. Sauté until the onion is translucent and the garlic is fragrant. Add the tomato passata and 2 cups of water. Stir well.
- Season the sauce with basil, oregano, black pepper, and a pinch of red chilly flakes (optional) to taste. Let the sauce simmer on low heat for about 12 minutes, allowing the flavors to meld.
Combine Meatballs and Sauce:
- Add the browned meatballs to the pan with the tomato sauce. Cover and let them simmer together for 20-25 minutes on low heat. Stir occasionally to ensure the meatballs are coated in the sauce and cook evenly.
- Remove from heat once the meatballs are cooked and the sauce has thickened to your liking.
- Sprinkle chopped green onion or parsley over the meatballs for garnish.
Serve hot with your choice of side, such as pasta, rice, or bread. Enjoy your flavorful Beef Meatballs in Tomato Sauce, a hearty meal perfect for any occasion!
Tips
- Consistency: If the meatball mixture feels too wet and doesn’t hold its shape well, add more whole wheat flour to help bind it. Conversely, a splash of water or another egg can help moisten it if it’s too dry.
- Meatball Sizes: Use a cookie scoop or a tablespoon to scoop out the meat mixture. This helps ensure that all your meatballs are uniform in size, which means they will cook evenly.
- Sticking: To prevent the meatballs from sticking to your hands while shaping them, lightly oil your hands with cooking oil. This makes the process smoother and helps achieve a nice round shape.
- Browning: the Meatballs: Don’t overcrowd the pan when frying the meatballs. Cooking them in batches ensures they brown nicely without steaming. Allow enough space between them for even cooking.
- Sauce: Letting the sauce simmer for 10 minutes before adding the meatballs helps concentrate the flavors and thicken the sauce. Taste and adjust the seasoning at this stage before adding the meatballs.
- Simmering: Once the meatballs are added to the sauce, ensure the heat is low enough to maintain a gentle simmer. This prevents the meatballs from breaking apart and helps them absorb the sauce’s flavors.
- Resting Before Serving : after cooking, let the dish rest for a few minutes off the heat before serving. This allows the flavors to meld further and the sauce to thicken slightly, enhancing the overall taste.
- Fresh vs. Dried Herbs: If you have access to fresh herbs, they can add a vibrant flavor to the dish. However, dried herbs are more concentrated, so use them in a 1:3 ratio (1 part dried to 3 parts fresh) when substituting.
- Taste your sauce: before adding the meatballs, and adjust the seasoning as necessary. Everyone’s palate is different, so this ensures the dish suits your preference.
- Freezing for Later: This dish freezes well. If you want to prepare it beforehand, let the cooked meatballs and sauce cool completely before transferring them to a freezer-safe container. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove
Should You Cook Meatballs Before Putting Them in Sauce?
Cooking meatballs before adding them to the sauce is a topic of much debate among cooks and chefs alike. The primary reasons for pre-cooking meatballs include:
- Texture and Firmness: Cooking meatballs before adding them to the sauce can help retain their shape and firmness. This tip is handy if you prefer meatballs with a slight crust or a more defined texture.
- Flavor Development: Browning meatballs in a pan before simmering them in the sauce can develop deeper flavors thanks to the Maillard reaction, which occurs when proteins and sugars in the meat brown and create a complex flavor profile.
- Fat Reduction: Pre-cooking allows for draining excess fat, which might be desirable for those looking for a lighter version of the dish.
However, cooking meatballs directly in the sauce is also a popular method, especially for those seeking:
- Tenderness: Meatballs cooked directly in sauce tend to be more tender, as they absorb the sauce’s moisture and flavors.
- Simplicity: This method involves fewer steps and less cleanup, making it an appealing choice for easy, one-pot meals.
- Uniform Size: Making all your meatballs the same size ensures they cook evenly.
- Season Well: To enhance flavor, remember to season the meat mixture well with salt, pepper, and other spices or herbs.
- Simmer Gently: Once added to the sauce, simmer the meatballs gently to avoid breaking them apart, which also allows the flavors to meld beautifully.
Benefits of Slow Simmering Meatballs in Tomato Sauce.
Slow simmering meatballs in tomato sauce not only cooks the meatballs thoroughly but also has several benefits:
- Flavor Infusion: Slow cooking allows the meatballs to absorb the flavors of the sauce, resulting in a more decadent, more cohesive dish.
- Tenderness: The low and slow cooking process breaks down the proteins in the meat, making the meatballs incredibly tender and juicy.
- Depth of Sauce Flavor: As the meatballs simmer, they release flavors into the sauce, enhancing its taste. The prolonged cooking time also allows the sauce’s flavors to concentrate and deepen.
Whether or not you choose to pre-cook your meatballs depends on your texture and flavor preferences.
Beef Meatballs in Tomato Sauce
Beef Meatballs in Tomato Sauce is a classic dish that promises to warm your heart. This recipe combines the robust flavors of minced veal or beef, perfectly seasoned with a blend of herbs and spices, and simmered in a rich tomato sauce.
