Meatballs in Tomato Sauce

There must be a million ways to make meatballs, a type of food that is common to almost all societies. This is a very simple example of the genre. Get the hang of this one, and go from there, getting more sophisticated as you go.


250g minced beef.

2 tsp ground sumac.

1 tsp ground coriander.

½ tsp ground turmeric.

¼ tsp ground white pepper.

Salt to taste.

½ cup breadcrumbs.

1 egg.

¼ cup olive oil.

1 medium onion, peeled and chopped.

1 400g can crushed tomato.

2 tblsp tomato paste.

2 tsp balsamic vinegar.

Salt to taste.


Heat the oven to 180°C. Combine the meat, spices, bread crumbs, salt and egg in a bowl, mix together well and then, using wet hands, form into balls about the size of a walnut. Place the meatballs on an oiled tin tray and bake for 30-40 minutes. Remove and place in a small bowl.

While the meatballs are cooking, heat the oil in a small pan and stir fry the onion until soft but not brown. Add the tomato, tomato paste, balsamic vinegar and salt, stir well, bring to the boil, reduce heat to a simmer, cover and cook for 20 minutes. Remove from the hob, mash the mixture to a puree with a kitchen wand and pour over the meatballs. Cover and refrigerate overnight.

Reheat gently and serve in a bed of pasta with a salad on the side.

Yields: 18 – 30 meatballs, sufficient for 2 servings.

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