The recipe I provide you with here may not stray far from the other recipes for meatballs in tomato sauce, but on the other hand I feel that this recipe is slightly different and easier to make in comparison to other versions. The meatballs themselves, I received the recipe from my mother in law and as usual made a few changes here and there. The sauce was created by my darling wife, who was looking for a quick and easy way to make tomato sauce that would suit meatballs without having to use any type of powders etc. As time passed, we managed to get to what we feel is the best outcome. I make this recipe each and every time I have ground meat in the fridge. The process of making these meatballs in tomato sauce is quick, easy and simple.Print Pin Rate
- 1 Pound Ground Meat
- half a bundle Parsley or cilantro
- 1 Large Onion
- 2 bulbs Garlic
- 1 Eggs
- 1 & 1/2 Tablespoon Olive Oil
- 3 Tablespoons Breadcrumbs
- 1 Tablespoon Sweet Paprika
- 1 Tablespoon Dry Oregano
- 1 Teaspoon Cumin
- ¼ Teaspoon Crushed Chili
- 28 Ounces canned Crushed Tomatoes
- 7 Ounces Tomato Paste
- 1 & 1/2 Litre Boiling Water
- 3 Celery Stalks
- 1 Small Onion
- Sprig of fresh thyme or a few dry grains Thyme
- 1 tablespoon & 1/2 Sugar
- As Needed Salt
- As Needed Ground Black Pepper
- Canola Oil
- Place the onion in a food processor, with both the cilantro (or parsley) and garlic and blend well until it becomes a paste.
- Mix the batter in a bowl with the meat, egg, olive oil, bread crumbs, spices, salt and pepper.
- Create balls the size of a ping pong ball and place them on a tray or mold and place in the refrigerator for approx. 20 minutes.
- Whilst the balls are in the fridge, chop up the small onion and the celery stalks into small cubes.
- Fry the onion in canola oil until it becomes clear. Include the celery and continue to fry until the onion goldens in color.
- Now place the crushed tomatoes and the tomato paste.
- Put in the 1 and ½ liter of boiling waterand bring everything to a boil.
- Place 2 Tablespoons of sugar, 1 tablespoon of salt, pepper and sprig of thyme, mix it all and bring to a boil once again.
- When the sauce is boiling – now is the time to place the meatballs.
- Place the meatballs in the boiling sauce one after the other and only one the sauce is boiling, otherwise the balls will fall apart.
- When all the balls are in the sauce, let it all cook on a high flame for 5 minutes.
- Move the pan to a small flame (enough that there is a light bubble) and cook for another 50 minutes.
- That’s it! Meatballs in tomato sauce are ready!
- Recommended to serve with spagethini or white rice…