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Recipe

Italian meatballs in tomato sauce

A family favourite – serve it with hot sauce for adults and leave as is for the children. Photography by John Paul Urizar/Bauersyndication.com.au.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 5
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Italian meatballs in tomato sauce
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Ingredients

Italian meatballs in tomato sauce
  • 3/4 cup onion, finely chopped
  • 3 clove garlic, minced and divided
  • 2 tablespoon olive oil
  • 1/3 cup parsley, chopped
  • 1 teaspoon dried basil
  • 2 410g cans crushed tomatoes
  • 130 gram tomato paste
  • 1/2 cup chicken stock
  • 1/4 cup red wine
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoon dried oregano
  • 2 slice white bread, diced
  • 500 gram mince
  • 2 large eggs
  • 1/2 cup tasty cheese, grated
  • 3 tablespoon parsley, chopped
  • 1/4 teaspoon ground pepper
  • 1/4 cup olive oil

Method

Italian meatballs in tomato sauce
  • 1
    In a large saucepan, cook the chopped onion and the 2 crushed garlic cloves in 2 tbsp of olive oil over a low heat, stirring, for 2 minutes.
  • 2
    Add chopped parsley, basil, chopped tomatoes, tomato paste, stock, wine, sugar, 1/2 tsp salt and 1/2 tsp oregano. Simmer the sauce, stirring occasionally for 30 minutes.
  • 3
    In a bowl, combine bread, mince, eggs, tasty cheese, parsley, 1 crushed garlic clove, 1 tsp oregano, 1/2 tsp salt, pepper and form into meatballs.
  • 4
    Heat the olive oil in a Tefal 30cm Pro Selection Frypan and brown the meatballs. Transfer them to the sauce and simmer for 30 minutes. Serve with the pasta

Notes

  • To keep your meatballs warm, simply place the Tefal Pro Selection Frypan in the oven at a low heat (around 150C) - it is oven safe! - Make this the day before you want to serve it – these taste even better two days after they have been made.

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