Meatballs With Vine Tomato Sauce
This recipe for homemade meatballs in a rich tomato sauce is a comforting and flavorful dish that is perfect for a cozy family meal or a gathering with friends. The meatballs are made with a mix of lean minced beef, apple, red pepper, and oregano, creating a delicious blend of flavors and textures. Simmered in a savory tomato sauce with hints of Worcestershire and soy sauce, these meatballs are tender and full of hearty goodness. Serve them with a side of pumpkin mash for a satisfying and tasty dinner that everyone will love.
— Constant Cookbook
Ingredients
- 500g lean minced beef
- 1 small onion , finely chopped
- 1 eating apple , peeled and finely chopped (or grated)
- 1 red pepper , cored, seeded and finely chopped
- leaves from 2 sprigs oregano or 1 tsp dried
- plain flour for coating
- olive oil , for frying
- 1 small onion , finely chopped
- 2 tbsp olive oil
- 4 x 225g packs cherry tomatoes on the vine, halved
- dash of Worcestershire sauce
- dash of soy sauce
- handful of fresh basil leaves
Instructions
- Mash the meat in a bowl with a spoon, then tip in the onion, apple, red pepper and oregano (and seasoning if you want to). Mash again to mix everything together. Now mix well with your hands until the mixture is sticky and divide into 16 smallish balls. Chill in the fridge while you make the sauce. You can make them up to this stage 2 days ahead, or freeze them.
- Make the sauce. Soften the onion in a medium saucepan with the oil. Tip in the tomatoes and simmer very gently, uncovered, for about 20 mins. Add the rest of the ingredients except the basil and slow cook for another 15-20 mins. Add the basil and a splash of water from the kettle. Tip the contents of the pan into the food processor and whizz until smooth.
- Heat oven to 190C/fan 170C/gas 5. Gently roll the meatballs in flour. Heat a spoonful of oil in an ovenproof non-stick frying pan, wipe out with kitchen paper, then add the meatballs and fry gently and slowly over a low heat for 10 mins, turning them over once with tongs. (You may need to do this in batches if your pan is not very big.) Drain off any excess fat, pour in the sauce and finish off cooking in the oven for 15 mins. Serve with pumpkin mash.
Yield
Serve 4 children and 2 adults
Nutrition
- Calories: 182 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.22 milligram of sodium
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