Meatballs In Tomato Sauce Recipe by Robert Gonzal
Meatballs in tomato sauce Cooking Instructions 40 minutes 1 Put the garlic and onions in a food processor along with a small splash of olive oil. Pulse until it turns into a lightly chunky paste, then transfer to a large mixing bowl. 2 Add the meat to the bowl along with the oregano, balsamic, a large pinch is salt and several grinds of black pepper. Add 2/3 of the panko and knead until uniform. If it still seems a little loose, add the remaining panko. Form the meat into balls a little larger than golf balls; you should end up with around 15. Transfer them to a tray and let rest for 15 minutes, before popping them into a 400 F preheated oven for 20 to 25 minutes. 3 Add a splash of olive oil to a large pan on medium heat. Add the onions and let fry until the onions are well browned, about 10 minutes. Add the garlic, pepper flakes and tomato paste and let cook until the tomato paste dries out a bit, about 5 minutes. Add the tomatoes, crushing them in your hands as you drop them in. Pour in the tomato liquid as well. Bring to a simmer and let reduce for about 10 minutes. 4 Check the sauce for seasoning and add salt and pepper as needed. Transfer the meatballs to the sauce and toss to coat. Let cook a final 5 minutes so everything can meld. Sprinkle in the basil, then serve with freshly grated parmesan. 1 Put the garlic and onions in a food processor along with a small splash of olive oil. Pulse until it turns into a lightly chunky paste, then transfer to a large mixing bowl. 1 Put the garlic and onions in a food processor along with a small splash of olive oil. Pulse until it turns into a lightly chunky paste, then transfer to a large mixing bowl. 2 Add the meat to the bowl along with the oregano, balsamic, a large pinch is salt and several grinds of black pepper. Add 2/3 of the panko and knead until uniform. If it still seems a little loose, add the remaining panko. Form the meat into balls a little larger than golf balls; you should end up with around 15. Transfer them to a tray and let rest for 15 minutes, before popping them into a 400 F preheated oven for 20 to 25 minutes. 2 Add the meat to the bowl along with the oregano, balsamic, a large pinch is salt and several grinds of black pepper. Add 2/3 of the panko and knead until uniform. If it still seems a little loose, add the remaining panko. Form the meat into balls a little larger than golf balls; you should end up with around 15. Transfer them to a tray and let rest for 15 minutes, before popping them into a 400 F preheated oven for 20 to 25 minutes. 3 Add a splash of olive oil to a large pan on medium heat. Add the onions and let fry until the onions are well browned, about 10 minutes. Add the garlic, pepper flakes and tomato paste and let cook until the tomato paste dries out a bit, about 5 minutes. Add the tomatoes, crushing them in your hands as you drop them in. Pour in the tomato liquid as well. Bring to a simmer and let reduce for about 10 minutes. 3 Add a splash of olive oil to a large pan on medium heat. Add the onions and let fry until the onions are well browned, about 10 minutes. Add the garlic, pepper flakes and tomato paste and let cook until the tomato paste dries out a bit, about 5 minutes. Add the tomatoes, crushing them in your hands as you drop them in. Pour in the tomato liquid as well. Bring to a simmer and let reduce for about 10 minutes. 4 Check the sauce for seasoning and add salt and pepper as needed. Transfer the meatballs to the sauce and toss to coat. Let cook a final 5 minutes so everything can meld. Sprinkle in the basil, then serve with freshly grated parmesan. 4 Check the sauce for seasoning and add salt and pepper as needed. Transfer the meatballs to the sauce and toss to coat. Let cook a final 5 minutes so everything can meld. Sprinkle in the basil, then serve with freshly grated parmesan. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cuban Empanadas Bacon Pea Summer Salad Heart Healthy Turkey Chili - Slow Cooker Carrot Loaf Cake Waldorf salad Cuban Empanadas Bacon Pea Summer Salad Heart Healthy Turkey Chili - Slow Cooker Carrot Loaf Cake Waldorf salad Chicken Spring roll Tender Coconut Milk Shake Dahi Phulki with Papri Chana Chaat Recipe Fried mung beans Lemon Dream Dessert Green thai salmon and asparagus tray bake Moist dates cake 🎂🎂🎂 Cuban Empanadas Watercress Lassi Lemon Butter Chicken Pasta Chicken Spring roll Tender Coconut Milk Shake Dahi Phulki with Papri Chana Chaat Recipe Fried mung beans Lemon Dream Dessert Green thai salmon and asparagus tray bake Moist dates cake 🎂🎂🎂 Cuban Empanadas Watercress Lassi Lemon Butter Chicken Pasta