Meatballs in Tomato Sauce (4)

A recipe from Angela Hartnett to serve with pasta or polenta. You can easily double the recipe and freeze for up to three months.

Meatballs in Tomato Sauce (4)
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Meatballs in Tomato Sauce (4)
Print Recipe
  1. Heat 2 tbsp oil in a large pan over a medium heat. Add ½ the finely chopped onion and cook for 5 minutes, or until soft and translucent. Add the tomatoes to the pan (crushing them with a fork to break them up), along with the garlic, tomato purée, sugar and rosemary.
  2. Lower the heat and simmer for 25-30 minutes, or until the sauce has a thick, jam-like consistency. Remove the rosemary sprig and set the sauce aside.
  3. Meanwhile, put the milk in a bowl with the bread for a minute or so; mash with a fork. In another bowl, mix the mince, cheese, remaining onion and 2/3 of the parsley; season.
  4. Add the bread mixture, then mix in the beaten egg. To check the seasoning, fry a teaspoonful of the mixture until cooked through and taste; adjust the seasoning as necessary.
  5. With floured hands, divide the mixture into 12 and roll into balls; set aside. In a wide, shallow pan big enough to hold the meatballs in one layer, heat the remaining 4 tbsp oil over a medium heat.
  6. Add the meatballs; cook until browned all over (about 8 minutes), turning very gently to prevent them breaking up. Remove from the pan; drain off the excess oil.
  7. Return the meatballs to the pan; pour in the tomato sauce. Cover with parchment, foil or a tight-fitting lid; cook gently over a low heat for 25 minutes. Remove the meatballs from the heat, sprinkle with the remaining parsley and serve immediately with the polenta.
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