MEATBALLS IN TOMATO SAUCE

Meatballs in tomato sauce (4 pers.)

Juicy and SO tasteful!

If you are a craver for Italian food, you simply will love this dish. The meatballs are really juice and full of flavour along with a beautiful, intense tomato sauce. If you have some leftover veggies, put them in your sauce!

All you need to add is spaghetti - of veggies that is. The zucchini-pasta gives a mild taste, but does not get caught off guard by the meatballs. Enjoy!

You need:

Meatballs:

500 g   Minced beef (for extra juice, choose at least 10% fat)

2 tsp.  Dijon

1 tsp.  Honey

1 tsp.  Chilli flakes

1 tbs.  Olive oil

1        Egg

2 tbs.  Almond flour (or simply blended almonds)

Tomato sauce:

2       Onions

2       Cloves of garlic

4       Carrots

1       Red pepper

1 dl.  Apple juice

1 small can of tomato pasta

1 can of diced tomatoes (for the best flavour use cherry tomatoes)

1 bunch of parsley or oregano

1 dl.  Water

1 tbs. Rapeseed oil

Spaghetti: 

4 small zucchinis

1 tbs. Olive oil

What to do:

Mix all the ingredients for the meatballs with your hands. Put it in the fridge in order to settle.

Fry the onions and the garlic in the oil at medium high heat in a big pot. They are not to be brown, just soft. Add the tomato paste and stir.

Turn down the heat at medium and add the veggies in small bits along with the canned tomatoes, water and apple juice (Instead of juice you can use apple vinegar or cider or even some white wine – whatever you like).

Let it simmer on low heat in about 10 minutes while preparing the meatballs.

You can have any size of balls you want, the bigger the more time they need for cocking. I usually like them small in order to have more, about 3 cm in diameter.

Use a hand blender and blend the sauce lean. Add the herbs to the tomato sauce a stir. Dumb the meatballs one by one in the sauce and let it simmer in about 10 minutes. If you stir the balls will separate.

Peel the zucchinis with a potato peeler or a mandolin iron. The pieces should be thin and long as spaghetti. Fry them in with the oil in a pot with a lid on medium high heat, until the meatballs are ready.

Check one meatball by halving it. If it’s cocked, your dish is finish and you can gently stir the sauce. Put the spaghetti in four plates and add the tomato sauce with meatballs. A tip for a topping would be green pesto.

Calories each plate: 480