Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, meatballs with tomato vegetable sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Meatballs with Tomato Vegetable Sauce is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Meatballs with Tomato Vegetable Sauce is something that I’ve loved my whole life. They are nice and they look fantastic.
Serve the meatballs with blanched rapini, pasta or fresh bread. Learn how to Make homemade meatballs in tomato sauce. Great for quick and easy dinner or lunch.
To begin with this recipe, we have to first prepare a few ingredients. You can have meatballs with tomato vegetable sauce using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Meatballs with Tomato Vegetable Sauce:
- Get tomato vegetable sauce
- Make ready 1/2 onion, chopped
- Get 2 clove garlic, finely chopped
- Make ready 1 chilli, finely chopped
- Prepare 1 medium zucchini, diced
- Get 1 medium carrot, diced
- Get 2 celery sticks, diced
- Make ready 1 can tomatoes, diced
- Get 1 cup water
- Prepare 1 tbsp tomato paste
- Make ready 2 beef stock cubes
- Prepare meatballs
- Take 500 grams pork mince
- Prepare 1/2 onion, finely chopped
- Take 1 egg, beaten
- Get 1/2 cup bread crumbs
- Take 2 tbsp soy sauce
- Make ready 2 tbsp tomato sauce or ketchup
- Take 2 tbsp Worchester sauce
- Take 2 tbsp mustard
- Take 1 pinch salt
- Get 1 pinch pepper
No lengthy cooking times and no baking! Meatballs are the perfect make-ahead meal. Salt and freshly ground black pepper. Simple, easy, and incredibly tasty, these pork and onion meatballs made with great British onions and served with sun-dried tomato sauce.
Steps to make Meatballs with Tomato Vegetable Sauce:
- Mix the meatball ingredients together and roll into meatballs
- Add a couple of tablespoons of oil to a frying pan and brown the meatballs on two or three sides for several minutes; remove from the heat
- In the same pan as the meatballs were cooked, fry the onion for a few minutes, then add the garlic and chilli and fry for a couple more minutes
- Add the zucchini, carrot and celery and cook for about 5 to 7 minutes
- Add the tomatoes, water, paste, and crumble the stock cubes over the top, then mix
- Cover and simmer for about 30 minutes or until veggies are cooked and sauce has thickened
- Add the browned meatballs and heat through for about 5 to 7 minutes
- Serve with pasta, cous cous or rice
As if they aren't delicious enough on their own, the meatballs are served here with a delectable sun-dried tomato sauce. It's perfect on pasta or in hoagie rolls for a. I made these with gluten free breadcrumbs and the sauce is Low FODMAP, but you can adjust as you like. Check out the supplies list for options. Form the meatballs into small balls the size of a walnut.
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