Meatballs with tomato sauce

1. 1

   Heat 2 tablespoons olive oil in a heavy saucepan over a gentle heat and add the onion and garlic. Gently fry for 4 minutes, until soft and a little golden. Allow to cool.

2. 2

   In a bowl, mix the minced beef with the cold onion and garlic. Add the herbs and the beaten egg. Season with salt and pepper and mix well.

3. 3

   Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until needed.

4. 4

   Meanwhile, make the tomato sauce. Heat the oil in a saucepan. Add the onion and garlic, toss until coated, cover, and gently fry on a low heat until soft and pale golden.

5. 5

   Slice the tinned tomatoes (if using plum tomatoes) and add, with all the juice, to the onion mixture. Season with sugar, salt and freshly ground black pepper.

6. 6

   Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens.

7. 7

   Meanwhile, heat a frying pan and heat 3 tablespoons olive oil. Cook the meatballs, turning often, for about 10 minutes or until browned on the outside and cooked through.

8. 8

   When the meatballs are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella.

9. 9

   Preheat the grill on a high setting. Grill the meatballs until the cheese has melted.

10. 10

    Serve with spaghetti.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.