Meatballs in tomato sauce need a mixture with the right amount of moisture, followed by gentle cooking to hold their shape. You do not need prolonged kneading or lots of breadcrumbs; balanced ingredients and even meatball size are key.
Ingredients for about 4 servings
- 600 g minced beef.
- A small grated and drained onion, and two tablespoons of breadcrumbs.
- Two tablespoons of parsley, salt and pepper.
- Two cups of crushed tomatoes, two cloves of garlic, and two tablespoons of oil.
- A quarter cup of water for sauce if needed.
Forming balls
Gently mix the minced meat, onion, breadcrumbs, parsley and spices. Shape into similar-sized balls, roughly the size of a large walnut. Keep chilled until cooking, and do not taste raw mixture. Cook a small test piece to check the salt if needed.
Sauce and cooking
Saute the garlic slightly without burning it, and add the tomatoes and water when needed. The balls can be lightly browned in batches first, then placed in the sauce. Cover and simmer for about 20-30 minutes depending on the size, stirring the pot gently.
Check the center
Use a thermometer for one of the larger balls, and check that the mince reaches a general minimum of 71°C. If the sauce thickens quickly before the balls are done, add a little hot water and continue cooking.
Serving and adjustments
Serve with rice, pasta or bread. If too firm, reduce kneading and breadcrumbs next time. If the meatballs fall apart, check onion moisture, size and how you stir them. Breadcrumbs usually contain wheat and may contain other ingredients, so check the label if allergies are a concern.
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