February 04, 2016

Meat balls in tomato sauce

I found this recipe on these meat balls in the weekly magazine Søndag (issue 02/2016). I have made a few changes in form of using less meat (400 g minced mixed pork & calf meat instead of 500 g minced beef) and adding more vegetable to the tomato sauce. Finally I decided not to heat up the entire dish at the end in oven.

It is a nice meal with plenty of taste and various textures, which you hopefully can enjoy as well in your own kitchen :-)

It is an easy dish to make, so consider to make more of the meat balls and tomato sauce, so you extra easy home-made meals for later use, where you only have to boil so pasta, while you re-heat the meat balls and tomato sauce in the micro-wave oven.

As this dish contains plenty of parsley (in the meat balls, in the tomato sauce and finally being spinkled over the served dish) this blog post is being shared with this blogging theme of Cooking with herbs focus anything goes.

Cooking with Herbs

Meat ball in tomato sauce: - 4 servings
  • Meat balls:
  • 400 g minced pork & calf meat
  • 1 teaspoon salt
  • 1 egg
  • 3 tablespoons grated Parmesan cheese
  • 3-4 tablespoons chopped parsley
  • 2 cloves of garlic - chopped
  • 2-3 tablespoons olive oil
  • Tomato sauce:
  • 3-5 stems of spring onion - medium chopped
  • 2 cloves of garlic - chopped
  • 2 stems of celery - sliced
  • 2 carrots - sliced
  • 3 tablespoons of olive oil
  • 1 cube of vegetable stock
  • 2 tablespoons of tomato pure
  • 1 can (400 g) of chopped tomato
  • 1 dl white wine
  • 3 tablespoons of chopped parsley
  • Other part of the dish:
  • 400 g shaghetti
  • 100 g feta cheese
  • freshly parsley
  • Meat balls:
  1. Mix the minced meat, salt, pepper, egg, Parmesan cheese, parsley and garlic together in a mixing bowl.
  2. Form the meat mass into balls with the size of walnuts.
  3. Place the meat ball on tray, cover with cling film and store for 30 minutes in the refrigerator.
  4. Fry the meat ball for 3 minutes on olive oil on each size.
  • Tomato sauce:
  1. Fry the vegetable in hot oil in a cooking pot for 3 minutes.
  2. Add in the vegetable stock cube, chopped tomato, tomato pure, white wine and parsley. 
  3. Cook this tomato sauce under lid for 10 minutes.
  4. Serve boiled shaghetti with tomato sauce and meat balls. Garnish with more chopped parley and feta cheese in small cubes.

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