Meatballs in Tomato Sauce

Ingredients

For the Slurry

1/2 cup panko breadcrumbs

1/4 cup milk

1 egg

1/2 tsp garlic powder

1 tsp dried Italian herb mix

For the Meatballs

300gms ground beef

200gms minced pork

1 tsp salt

1/2 tsp black pepper

1/2 yellow onions chopped100gms sliced button mushrooms

For the Sauce

2 tbs olive oil

1 onion, peeled and finely chopped

1 garlic clove, peeled and finely chopped

120ml dry white wine

2 x 400g tins chopped tomatoes

100ml water

1-2 tbs caster sugar

sea salt and black pepper 

 

Method

1. Mix the Slurry ingredients together

2. Mix the Meatballs ingredients together

3. Combine the both together

4. Shape them into 2 cm diameter balls and place on baking tray lined with baking paper

5. Pre-heat oven to 200 degrees c 

6. Bake for 22 mins

7. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden. 

8. Increase the heat slightly and pour in the wine. 

9. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar.

10. Season with salt and pepper. 

11. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat.  

12. Mix in the cooked meatballs.

13. Garnish with some shredded mozzarella cheese 

14. Enjoy! 

*Recipe partly reproduced from Munch Ministry 

Gordon Ramsay's Meatballs in tomato sauce

Ingredients

500g good quality minced beef 

1 onion, peeled and very finely chopped

1 garlic clove, peeled and finely chopped 

50g (1"oz) white breadcrumbs

25g (1oz) Manchego cheese (or Cheddar), grated 

2tbsp chopped flat-leaf parsley, plus extra to finish 

Sea salt and black pepper 

1 large egg, lightly beaten 

2tbsp olive oil 

Tomato Sauce

2tbsp olive oil 

1 onion, peeled and very finely chopped

1 garlic clove, peeled and finely chopped 

120ml (4fl oz) dry white wine 

2 x 400g tins chopped tomatoes 

100ml (3½fl oz) water 

1-2tsp caster sugar

Method

1. To make the meatballs, mix the minced beef, onion, garlic, breadcrumbs, cheese and chopped parsley together in a bowl until combined. 

2. Season well and add the beaten egg to bind, mixing with your hands.

3. Shape the mixture into about meatballs, trying not to press them too tightly. Place on a large plate, cover with clingfilm and chill for at least 30 minutes.

4. To make the tomato sauce, heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.

5. Increase the heat slightly and pour in the wine. Let it bubble until reduced by half, then stir in the tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat.

6. To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over.

7. Pour the tomato sauce over them and simmer for a further 10-15 minutes until the meatballs are cooked through.

8. Divide the meatballs and tomato sauce between warm bowls and sprinkle with chopped parsley to serve.