Meatballs in Tomato Sauce Lena

Meatballs in Tomato Sauce Lena

Classic Meatballs in Tomato Sauce Recipe

• I frequently prepare meatballs, a dish that holds a special place in my heart and my kitchen, and I am pleased to share a cherished recipe that has been passed down through generations from my beloved aunt and mother. These meatballs are exceptionally flavorful and have become a staple in my household, often bringing family and friends together around the dinner table. The combination of spices and ingredients creates a delightful harmony of taste that is sure to impress anyone who tries them.

Ingredients and Preparation

• One crucial step that significantly enhances the overall quality of the meatballs is allowing the meat mixture to rest in the refrigerator for approximately 30 minutes before you begin forming the meatballs. This resting period is essential as it allows the flavors to meld together beautifully and helps improve the texture of the meatballs. When the mixture is chilled, it becomes easier to handle, resulting in firm meatballs yet tender when cooked.

  
  

  As you prepare the mixture, it is important to ensure that it is compact. If you find that the mixture appears too sticky and difficult to shape, you may add more crushed pretzels to achieve the desired consistency. The pretzels not only act as a binder but also contribute a unique flavor and crunch to the meatballs, setting them apart from traditional recipes.

  
  

  For this particular recipe, I opted for a combination of ground beef and pork, which adds a rich depth of flavor and moisture to the meatballs. The beef provides a robust taste, while the pork introduces a subtle sweetness that balances the overall profile. When it comes to the sauce, I chose to incorporate salsa tomatoes, which lend a zesty kick and vibrant color to the dish. This choice not only enhances the flavor but also adds a fresh element that complements the meatballs perfectly.

Conclusion

• To ensure the best results, please follow the recipe closely, paying attention to the ingredient measurements and cooking times. Each step is designed to maximize flavor and texture, making your meatballs a standout dish. Whether served with spaghetti, on a sub roll, or enjoyed on their own, these meatballs are sure to be a hit at any gathering, bringing warmth and joy to every meal.

Ingredients: simple, total time: 40 min. 18 meatballs

For Meatballs:

• 500 g minced beef meat/ or beef and pork

• 1 egg

• 1 onion/ finely chopped

• 3 cloves garlic/ minced

• 2 tsp bio dry spice Vegeta

• 1 Tbsp vegetable oil

• 1 tsp red ground paprika

• 1/2 tsp salt

• 2 tsp ground black pepper

• 2-3 Tbsp breadcrumbs

• 3 tsp fresh parsley/ or 1 full Tbsp fresh, finely chopped

For the Sauce:

• 100 ml oil

• 3 Tbsp flour

• 500 ml of boiled tomato juice

• 1/2 tsp dry spice Vegeta

• a pinch of salt and pepper

• 1 tsp sugar

• 1 Tbsp parsley leaves/ finely chopped

• 200 ml of water

Meatballs in Tomato Sauce Lena

Preparation:

Meatballs:

1. Finely chop the onion and garlic and incorporate them into the meat. Add one egg, pretzels, and additional spices. Thoroughly mix the ingredients by hand. Form the mixture into small meatballs and fry them in oil. Optionally, you may roll the meatballs in flour before frying.

2. Once the meatballs are cooked, place them on a paper napkin to absorb the excess oil.

Sauce:

1. Heat 100 ml of oil and fry 3 tablespoons of flour until it turns brown. Add boiled tomatoes and stir continuously to prevent lumps.

2. Add a small amount of water to the mixture and cook for 2–3 minutes.

3. Incorporate a pinch of salt, dry spices or Vegeta, and sugar. Stir well, reduce the heat to low, and cook covered for an additional 10–15 minutes. Add the fried meatballs to the tomato sauce.

4. Once finished, add finely chopped parsley. Serve as a side dish, such as with potatoes, polenta, or pasta, alongside these exquisite meatballs.

Buon appetito!

NOTE:

• Keep the rest of the food covered in the refrigerator for up to 4 days.

Meatballs in Tomato Sauce Lena

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