Combine pork and veal mince to make super tasty meatballs in homemade tomato sauce.
Ingredients
- 300g veal mince
- 300g pork mince
- 70g (1 cup) fresh breadcrumbs (made from day-old bread)
- 1 tablespoon dried oregano
- 1 teaspoon ground white pepper
- 1 egg, lightly whisked
- Salt & freshly ground black pepper
- 80ml (1/3 cup) olive oil
- 1 small brown onion, halved, thinly sliced
- 3 garlic cloves, crushed
- 1 teaspoon smoked paprika
- 2 x 400g cans diced tomatoes
Method
- Step 1Line a baking tray with non-stick baking paper. Combine the veal mince, pork mince, breadcrumbs, oregano, white pepper and egg in a large bowl. Season with salt.
- Step 2Use wet hands to divide mince mixture into 24 equal portions. Roll each portion into a ball and place on prepared tray. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Step 3Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 6 minutes or until golden brown. Add the paprika and cook, stirring, for 30 seconds or until aromatic. Reduce heat to medium. Stir in the tomato and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly. Taste and season with salt and pepper.
- Step 4Heat the remaining oil in a large frying pan over high heat. Add the meatballs and cook, turning occasionally, for 5 minutes or until golden brown. Add tomato sauce and stir to combine. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until meatballs are cooked through. Remove from heat.
- Step 5Spoon the meatballs into a large heatproof serving bowl and serve at room temperature.
Nutrition
1118 kj
Energy
17g
Fat Total
4g
Saturated Fat
19g
Protein
129.25mg
Sodium
4g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Rodney Dunn
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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