Italian Meatballs in Tomato Sauce
It’s now been a few months since our dear friend Nigel Watson died. On the internet forum “northcyprusforum.net”, launched and mainly operated by him for a long time, there is a section that was very close to his heart, cooking recipes. Under the pseudonym “Chef”, Nigel published a whole range of tasty recipes, some of which I want to call back to life. Readers being interested in “northcyprusforum.net”, please click the link below and become members of the forum.
1 lb. minced beef,
8 oz. minced pork loin,
1/2 cup breadcrumbs,
1 large egg,
2 oz. grated Parmesan cheese (best fresh)
1 medium onion, finely chopped,
1 tsp. garlic powder,
1 tsp. dried oregano,
2 tsp. salt,
1 tsp. black pepper.
Mix together all the ingredients for the meatballs in a mixing bowl until smooth. Roll with your hands all of the mixture into small or medium sized meatballs and arrange them on a greased baking tray. Bake the meatballs in a preheated oven at medium heat for 15 minutes or until ready. Let the meatballs stay for 10 minutes out of the oven before using them.
Cooking tip: You can cook the Italian meatballs in hot tomato sauce ( see below ) for use in Lasagna, instead of roasting them. If you would like juicier meatballs, increase the pork to 50% in this recipe and use medium mincedmeat, not lean.
Tomato Sauce Recipe
1 can (500 gr.) peeled Roma tomatoes in tomato juice,
4 tablespoons olive oil,
1 tablespoon chopped basil,
1 small onion, chopped,
1 tablespoon minced garlic,
2 teaspoons sugar,
1 teaspoon salt,
2 bay leaves,
1 teaspoon dry oregano,
1 tablespoon butter,
1 teaspoon white pepper.
Heat the olive oil in a saucepan and sauté the chopped onion and garlic until lightly golden.
Blend briefly the tomatoes with a stick blender and pour them in the saucepan.
Add the salt, white pepper, oregano and bay leaves.
Simmer the tomato sauce over low temperature for about 30 min. (or until the desired consistency), stirring once in a while.
Add the sugar, chopped basil and butter 8 minutes before the sauce is ready.
Make sure you are using real butter, not margarine. The butter will add amazing flavor to your tomato sauce.
Categories: Chef's Choice