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Meatballs With Tomato Sauce

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Ingredients
  Leftover roast beef/Leftover roast veal / pork 12 Ounce, coarsely chopped
  All purpose flour 3 Tablespoon
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Minced onion 1⁄2 Cup (8 tbs)
  Minced celery 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried thyme 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Eggs 3 Large, beaten
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
For sauce
  Vegetable oil 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), minced
  Dried thyme 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Canned diced tomatoes with juice 28 Ounce (1 Can)
  Pitted green olives 1⁄3 Cup (5.33 tbs), coarsely chopped
  Salt To Taste
  Freshly ground pepper To Taste
Directions

1. make the meatballs: Put the meat in a food processor and process until finely chopped. In a large bowl, mix the flour with the baking powder and salt. Add the meat, onion, celery, garlic, thyme, pepper and eggs and mix well with your hands. Form into 16 meatballs and flatten slightly.
2. In a large skillet, heat 1/4 inch of oil until shimmering. Add the meatballs and cook over high heat until browned on the bottom. Turn the meatballs, reduce the heat to moderate and cook until browned on the second side, about 3 minutes. Transfer to a plate.
3. make the sauce: In a saucepan, heat the oil over moderate heat. Add the garlic, onion, thyme and oregano and cook until softened, 4 minutes. Add the tomatoes, cover and cook for 6 minutes. Roughly puree the sauce and return it to the pot.
4. In a small saucepan, cover the olives with water and bring to a boil over high heat: drain well. Add to the sauce, season with salt and pepper and bring to a simmer. Add the meatballs, simmer until heated through and serve.

Recipe Summary

Method: 
Simmering
Ingredient: 
Tomato

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