No one will be able to resist this dish of meatballs cooked in a bright red tomato sauce with fresh produce.
The big secret here is the use of fresh tomatoes and the preparation of a thick, flavorful sauce.
Quantity: Serves approximately 6 people
Ingredients :
For the meatballs:
1/2 kilo of minced meat (I use minced meat with a little fat, about 20% of fat compared to the meat; you can ask your butcher to add a little beef or lamb fat to the minced meat mixture)
1 fried onion
1/2 bunch of chopped parsley (or coriander)
2 crushed garlic cloves
1 egg
1 grated tomato
1/4 cup breadcrumbs
1/4 teaspoon of cumin
1/2 teaspoon of Ras El Hanout
1/4 teaspoon of black pepper
1 teaspoon of salt
For the sauce:
1/2 kilo of red and slightly soft tomatoes (about 5 medium tomatoes)
1 large chopped onion
2 crushed garlic cloves
1 tablespoon of sweet paprika
1/4 teaspoon of cumin
1/4 teaspoon of black pepper
1 teaspoon of salt
1 tablespoon of brown sugar Dark/white
1/4 cup of oil
2 cups of boiling water
Preparation:
For the meatballs:
Preheat the oven to 200 degrees. Line an ovenproof dish with parchment paper.
In a large bowl put all the ingredients for the meatballs: the meat, parsley, garlic, egg, grated tomato, breadcrumbs, cumin, ras el hanout, black pepper, salt and fried onion.
Mix and knead the meat mixture until it begins to stick together and thin white strands form (the egg helps bind the meatball dough). Do not overmix, or the mixture will become too firm. (At this point, if you have the time, you should let the meat mixture cool slightly so it crystallizes and stabilizes.)
Form small balls, about 2-3 cm in diameter, and place them on the baking sheet.
Bake the meatballs in the hot oven for about 15 minutes until golden brown.
For the sauce:
In a large, flat saucepan, heat the oil over medium heat.
Add the onion and a little salt and fry until golden brown, about 10-15 minutes.
Meanwhile, peel the tomatoes with a tomato peeler (a peeler with a slightly rough knife) or make two X-shaped cuts at the bottom of the tomatoes, place them in a bowl and cover them with boiling water. Wait about 5 minutes and peel off the skin.
Cut the tomatoes into small cubes.
When the onion is golden, add the garlic, paprika, cumin, salt and pepper and sauté for a few seconds. .
Add the chopped tomatoes and brown sugar and cook for about a minute until some of the tomato liquid has evaporated. Add the boiling water, bring to a boil over high heat.
Reduce heat to low, cover the pan with a semi-open lid and cook for about half an hour.
Add the patties, mix a little and continue to cook for another half hour to an hour until the sauce thickens.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.