The Meat Club meatballs in tomato sauce
SERVING
4
PREP TIME
10 minutes
COOK TIME
15 minutes plus 2 hours simmering time
These versatile meatball recipe in tomato sauce from the meat club has been handed through the generations as a weekly staple. Pair will traditional spaghetti or for a healthier option, go for zoodles (zucchini noodles). Plus, use any leftovers by creating your own meatball sub with grated cheese and fresh herbs!
INGREDIENTS
Meatballs:
- 1 x 500g pack, The Meat Club lean mince
- 1 x finely chopped onion
- 3 x crushed garlic
- 1 x egg, beaten
- ½ cup breadcrumbs
- 2 tablespoons Worcestershire Sauce
- ⅛ teaspoon chilli
Tomato sauce:
- 1 x onion finely chopped
- 3 x crushed garlic
- 1 x can of Italian tomatoes, skin off
- Chicken stock cube
- Salt and pepper
- Thyme and rosemary
- ½ cup red wine
PREPARATION
- Combine meatball ingredients with hands, without over working the mixture, and shape into balls.
- Sauté chopped onion and garlic in oil in a deep pot.
- Add the can of tomatoes and fill the saucepan with water until it is roughly 2/3 full.
- Add stock cube and bring to boil.
- In the meantime, bring a pot of water to the boil and place balls in, one at a time.
- Once a ball rises (or floats) to the top, they are cooked through and can be transferred to the tomato mixture.
- Turn down to simmer and add red wine.
- Add herbs together with salt and pepper to taste.
- Cook for roughly 2 hours to reduce sauce.
- Serve with spaghetti or zoodles (zucchini noodles).
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