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Before you jump to Meatballs with Rosemary and Tom Sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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We hope you got insight from reading it, now let’s go back to meatballs with rosemary and tom sauce recipe. To make meatballs with rosemary and tom sauce you only need 15 ingredients and 13 steps. Here is how you do it.
The ingredients needed to cook Meatballs with Rosemary and Tom Sauce:
- Use 6 Jacob's Cream Crakers
- Get 2 Sprigs Fresh Rosemary
- Get 1 Heaped Teaspoons Dijon Mustard or 1 if English
- Provide 250 g minced Beef or Pork (best 50:50)
- Take 1/2 Heaped Tablespoon dried Oregano
- You need 1 Egg
- Get Olive Oil
- Take 1 Bunch Fresh Basil
- Get 1/2 Medium Onion
- You need 2 Cloves Garlic
- Take 1/4 tsp Fresh or Dried Red Chilli
- Provide 400 g tin Tomatoes
- Take 1 Tablespoons Balsamic Vinegar
- Take 200 g Pasta (I like a nice thick Spaghetti)
- Prepare Parmesan Cheese
Instructions to make Meatballs with Rosemary and Tom Sauce:
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
- Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- Mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with about 24.
- Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed.
- Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and finely slice the chilli.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
- Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
- Tip in the tin tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
- Heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink.
- Once cooked, add the meatballs to the sauce.
- Cook the pasta in boiling salted water according to the packet instructions, then drain, my Italian friend says cook in water as salty as the sea. Return the pasta to the pan.
- Spoon half the tomato sauce over the pasta and toss together, add the meatballs and eat :P
In a large mixing bowl, combine ground beef, ground pork, egg, bread crumbs, minced onion, minced rosemary, Worcestershire sauce, salt and pepper. Carefully peel roasted garlic and take out the roasted garlic cloves. Mix very well, until all ingredients are completely incorporated. Set aside until cool enough to handle. Grease or use cooking spray on large casserole dish and place meatballs gently.
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