Meatballs in Tomato Sauce(Iron rich, good source of protein, contains dairy)
These, are not your mama's meatballs! They're amazeballs!
Slow cooked in a rich tomato sauce, these savory pork and beef meatballs are stuffed with Parmesan cheese. They are amazingly tender and delicious! |
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
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ANY TIPS FOR MAKING THESE MEATBALLS IN TOMATO SAUCE?
My main tip for making these meatballs is to avoid overworking the meat mixture or you will end up with compacted meatballs that are tough. The perfect meatball should be tender and fall apart easily when you press on it with your fork.
I start by mixing the eggs, Parmesan, breadcrumbs, onion, garlic, milk and spices, then add the raw meat. I get right in there with my hands- I am crazy that way! Gently mix everything together just enough to combine. Being careful not to over mix, gently form into golf ball sized meatballs.
I start by mixing the eggs, Parmesan, breadcrumbs, onion, garlic, milk and spices, then add the raw meat. I get right in there with my hands- I am crazy that way! Gently mix everything together just enough to combine. Being careful not to over mix, gently form into golf ball sized meatballs.
CAN I MAKE THIS RECIPE IN A SLOW COOKER?
Yes, absolutely! Just pre-bake the meatballs in the oven for 20 minutes, as per the original recipe. Transfer sauce to slow cooker and then nestle the meatballs into the sauce. Cover and cook on high for 4-6 hours or 8-12 hours on low.
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Meatballs in Tomato SauceRecipe Makes: 40 meatballs
Prep Time: 20 minutes Cook Time: 3 hours , plus 20 minutes Difficulty: Not too tricky These meatballs are slow roasted in a rich tomato sauce. The flavour is amazing, and the only special cooking skill required is patience. Meatballs are the perfect comfort food the whole family will enjoy!
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INGREDIENTS For the meatballs 500 g local ground pork 1 kg local lean ground beef 1 onion, chopped finely 1/2 cup freshly grated Parmesan cheese 2 teaspoon dried oregano 1 teaspoon dried parsley 1/2 teaspoon cayenne pepper 2 cloves garlic, minced 1/2 cup breadcrumbs 1/3 cup milk 2 large free range eggs 1/2 teaspoons salt fresh ground pepper |
For the tomato sauce 2 Tablespoon olive oil 2 (400g) cans of whole tomatoes 3 carrots, diced 3 celery stalks, diced 1 large onion, diced 3 cloves garlic, minced 500 mL beef broth, low sodium variety 1 teaspoon oregano few turns of fresh ground pepper |
INSTRUCTIONS
- Pre-heat oven to 320°F/160°C.
- In a large bowl, combine Parmesan, spices, breadcrumbs, milk, salt, eggs, garlic and onions. Mix well.
- Add the ground pork and beef. Using your hands mix together until evenly combined. Be gentle and careful not to overwork the mixture or you will end up with tough meatballs. Using your hands, form loosely into golf ball size meatballs.
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This recipe makes about 40 meatballs. I like to cook half and freeze the rest for another meal on a day when I have less time. It's part of my cook once, eat twice philosophy. Meatballs are so versatile, the possibilities for different sweet and/or savoury sauces are endless. If you're feeding a crowd, want to have lots of leftovers, or maybe just feeling kinda crazy- go ahead and cook all 40 meatballs now.
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4. Place meatballs in an oven proof dish in a single layer. Transfer to the oven and cook (uncovered) for 20 minutes.
5. While the meatballs are cooking, start preparing the tomato sauce (recipe below).
6. After 20 minutes, remove the meatballs from the oven. Reduce oven temperature to 300°F/150°C.
7. Transfer the meatballs from the baking dish with a slotted spoon, leaving behind any fat that has accumulated in the bottom of the baking dish. Nestle the meatballs into the tomato sauce (recipe below) and place in the oven for 3 hours.
5. While the meatballs are cooking, start preparing the tomato sauce (recipe below).
6. After 20 minutes, remove the meatballs from the oven. Reduce oven temperature to 300°F/150°C.
7. Transfer the meatballs from the baking dish with a slotted spoon, leaving behind any fat that has accumulated in the bottom of the baking dish. Nestle the meatballs into the tomato sauce (recipe below) and place in the oven for 3 hours.
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For the tomato sauce
- In a large oven proof pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for about 10 minutes.
- Gradually add beef stock a little at a time. As the vegetables cook, the liquid will reduce and you can add a bit more stock. Stir often and add the beef stock as needed to keep the vegetables from sticking to the bottom. Once the vegetables are tender, add the minced garlic and sauté another 1-2 minutes.
- Add the remaining beef stock, 2 cans of tomatoes and oregano. Crush the whole tomatoes up with a wooden spoon. Bring to a boil, then cover and reduce heat to medium low.
- Allow tomato sauce to simmer for about 10-15 minutes, then remove from heat and nestle the meatballs into the sauce one at a time, so they are completely covered.
- Place the lid on the pot and transfer to the oven. Bake for 3 hours at 300°F/ 150°C
- Remove from oven and serve with crusty bread, with pasta, roasted vegetables, or even on a sub. You can’t go wrong!
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Keely Fraser, MSc, PDt.
Keely Fraser is a Canadian Registered Dietitian (PDt), an avid food and recipe writer, travel bug and nutrition expert. For more information, check out Keely's bio here.
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