Meatballs with Rosemary and Tom Sauce
Meatballs with Rosemary and Tom Sauce

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, meatballs with rosemary and tom sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Meatballs with Rosemary and Tom Sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Meatballs with Rosemary and Tom Sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.

These celeriac meatballs taste great when served hot with a savory rosemary tomato sauce over pasta, but they're also delicious eaten cold with a green salad or on a sandwich. They freeze very well, so make many of them! Whenever you need a quick dinner, just grab your celeriac meatballs from.

To get started with this recipe, we have to prepare a few components. You can cook meatballs with rosemary and tom sauce using 15 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Meatballs with Rosemary and Tom Sauce:
  1. Take 6 Jacob's Cream Crakers
  2. Prepare 2 Sprigs Fresh Rosemary
  3. Make ready 1 Heaped Teaspoons Dijon Mustard or 1 if English
  4. Prepare 250 g minced Beef or Pork (best 50:50)
  5. Prepare 1/2 Heaped Tablespoon dried Oregano
  6. Get 1 Egg
  7. Take Olive Oil
  8. Get 1 Bunch Fresh Basil
  9. Get 1/2 Medium Onion
  10. Get 2 Cloves Garlic
  11. Make ready 1/4 tsp Fresh or Dried Red Chilli
  12. Get 400 g tin Tomatoes
  13. Get 1 Tablespoons Balsamic Vinegar
  14. Make ready 200 g Pasta (I like a nice thick Spaghetti)
  15. Prepare Parmesan Cheese

Skewer the meatballs onto the rosemary sprigs and small twigs with sage leaves attached. Serve with the mint yogurt dip. A quick and easy Rosemary Lamb Meatballs & Mint Sauce recipe, from our authentic British cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto.

Instructions to make Meatballs with Rosemary and Tom Sauce:
  1. 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.
  2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
  3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
  4. 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.
  5. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed.
  6. 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.
  7. 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.
  8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
  9. 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.
  10. 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.
  11. Once cooked, add the meatballs to the sauce.
  12. 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.
  13. Spoon half the tomato sauce over the pasta and toss together, add the meatballs and eat :P

Learn how to Make homemade meatballs in tomato sauce. Great for quick and easy dinner or lunch. Light, soft turkey meatballs simmered in a porcini-rosemary tomato sauce, and poured over creamy polenta. An easy, rustic interpretation of Italian for two. Turkey meatballs, lined with earthy porcini mushrooms, rosemary, and Pecorino cheese and gently simmered in a rosemary-porcini tomato.

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