Meatballs with Tomato Sauce

By Annabel Karmel

From our provider:

Rate This Article

Click Star to Rate...

0 Comments

These mini meatballs are delicious served on a bed of rice. They are simple to prepare and make a wonderful family meal. They also work well as finger food, served on their own without the sauce.

Hands-On Time: 15 minutes
Ready In: 45 minutes
Yield: 5 servings

Meatballs
1 tbsp canola oil
1 onion, finely chopped
1/2 small red bell pepper, diced
1 lb lean ground beef
1 apple, peeled and grated
1/3 cup fresh white bread crumbs
1 tbsp chopped fresh parsley
1 chicken bouillon cube, finely crumbled
2 tbsp cold water
salt and freshly ground black pepper, to season
all-purpose flour, for dusting
2 tbsp canola oil

Tomato Sauce
1 tbsp olive oil
1 medium red onion, finely chopped
1 garlic clove, crushed
2 2/3 cups chopped fresh or canned tomatoes
1 1/2 tbsp ketchup
1/3 cup water
salt and freshly ground black pepper, to season

1. To make the meatballs, heat 1 tablespoon canola oil in a pan and sauté the onion and bell pepper for about 5 minutes until softened.
2. Mix together with all the other ingredients for the meatballs and chop for a few seconds in a food processor.
3. Using floured hands, form the mixture into about 20 meatballs.
4. Heat the 2 tbsp canola oil in a frying pan and sauté the meatballs, turning occasionally, for about 5 minutes, until browned and sealed.
5. Meanwhile, to make the sauce, heat the olive oil and sauté the red onion for 5 minutes.
6. Add the garlic and cook for 1 minute.
7. Add the remaining ingredients and season with salt and pepper. Bring to a simmer and cook for 5 minutes.
You can add a little more water if the sauce thickens too much.
8. Add the meatballs, half cover with a lid, and simmer, stirring occasionally, for about 10 minutes or until cooked through.

Note
Suitable for freezing.