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Meatballs in Tomato sauce

by Sabine Schoenknecht on March 10, 2024

We made this recipe for the National Meatball Day and we like to share it with you. It is too good not to. The recipe is for 4 Persons:

For the meatballs:

  • 500 g Ground pork (of beef if you prefer)
  • handful of breadcrumbs
  • 1 Egg
  • small onion, finely chopped 
  • 1 glove of garlic (finely chopped or pressed)
  • Salt, Pepper, Paprika powder
  • 2 tsp of Roasted Onion Mustard
  • later: 150 g Feta Cheese

For the Sauce:

  • 3 tbsp. Flour
  • 1 smaller onion, finely chopped
  • 1 glove of garlic, finely chopped
  • 500 g Tomatoes, blended
  • 250 ml broth
  • salt, basil (I used the Italian blend seasoning) and maybe some sugar if you like
  • 100 ml cream
  • 50 g Feta Cheese

For the Meatballs: 

Mix everything, not the Feta, in a bowl and mix it well together. 

Then form 10 meatballs and flatten them out on a cutting board. Cut the Feta cheese into 10 cubes and place them on the meatballs.

Preheat the frying pan and close the meatballs by flipping the edges around the cheese. 

When the pan it hot enough, place the meatballs in the pan and let it fry from both sides until they are done. 

Preheat the oven to 200 degrees Celsius and start to prepare the sauce. When the meatballs are done, place them in a casserole dish.

Cut the onion and the garlic and roast them in the frying pan which you used for the meatballs. Make sure sure you have enough oil in it. When brown, sprinkle the flour over it and mix. With a whisk, mix the broth in and mix thoroughly. Add the tomatoes. Let it cook till the sauce is not too thin. Add salt and basil or other seasoning to taste. Poor the sauce over the meatballs.

Sprinkle the feta over the sauce. I cut the feta and placed it on top, but it didn't look so nice. Place in casserole in the oven and let it cook for 30 minutes. After 20 minutes, take it out and add the cream, mix a bit with a fork and bake for another 10 minutes.

We enjoy rice with it, but potatoes are good as well. 

I hope you will enjoy it as much as we did.

Your Mustard Lady

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