Meatballs in Tomato Sauce Recipe
Meatballs in tomato sauce, sounds delicious, right? Check out our new recipe - healthy, easy and fast. All moms love cooking this dish for their kids.
Makes: 15 patties
Time: 40 minutes
Age: 12+ months
400ml tomato passata
400g lean beef mince
50g white onion
40ml whole milk
2 large eggs
1 medium white bread slice
2 garlic cloves
2 Tbsp grated Parmigiano (optional)
2 Tbsp fresh parsley
2 Tbsp extra virgin olive oil
1 Tbsp rosemary
1 tsp dried oregano
- Preheat the oven to 200C and line a baking sheet with aluminium foil.
- In a small bowl, break up the bread and soak it in the milk until it has all been absorbed.
- Finely chop the parsley and rosemary, and crush the garlic.
- In a large bowl place the meat, eggs, parsley, rosemary and half the minced garlic.
- Squeeze the bread to get rid of excess milk and add it to the bowl. Save the milk for the tomato sauce.
- Thoroughly mix the ingredients together with your hands.
- Taking a couple of tablespoon of mixture at a time, create small meat patties and place them on the baking tray.
- Bake in the oven for 8-10 minutes or until the edges are golden.
- Meanwhile, heat the oil in a pan on a medium heat.
- Finely chop the onion and add it to the pan.
- Cook for 3-5 minutes or until translucent.
- Add the remaining half of the garlic and cook for 1 more minute.
- Add the passata, milk and oregano and stir well.
- Place the baked patties in the passata, mixing well to make sure they’re all covered in sauce.
- Finish cooking the patties in the sauce on a medium heat for about 10 minutes.
- If using, sprinkle over the Parmigiano and serve.
- Keep leftovers in an airtight container in the fridge and consume within 2 days.
- You can freeze raw patties for up to 3 months and bake as needed at 200C for 10-15 minutes. Then continue cooking in the tomato sauce as per recipe.
Nutrition Information Typical Values:
|Nutrient||per 100g||per serving (58g)|
of which saturates
of which sugars
|Vitamin B6||0.21mg (15%)||0.12mg|
|Vitamin B12||0.88ug (35%)||0.51ug|
% reference intake of an average adult (8400kJ/2000kcal)