Meatballs with Rosti
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- For the meatballs
- 1 ⅓ cups gluten-free breadcrumbs
- 18 ozs ground Beef
- 1 onion (grated)
- 1 clove garlic cloves (finely chopped)
- 1 egg (beaten)
- ½ cup gluten-free breadcrumbs
- salt
- peppers
- vegetable oil (for frying)
- For the sauce
- 1 onion (finely chopped)
- 1 red Bell pepper (seeds removed, chopped)
- 2 Tbsps olive oil
- 2 Tbsps tomato puree
- hot water
- 1 Tbsp Tomato sauce
- ½ Tbsp chopped oregano
- 1 ⅓ cups Beef stock (or vegetable stock)
- salt
- peppers
- sugar
- To serve
- potato rosti
Preparation steps
1.
For the meatballs: soak the bread in a little water until soft, squeeze dry and put in a bowl. Mix in the remaining ingredients. Season with salt and pepper to taste and mix well, breaking up any clumps of meat with a fork.
2.
Roll the mixture into golf ball-sized balls.
3.
Heat a little oil in a frying pan and fry the meatballs in batches until browned on all sides.
4.
For the sauce: heat the oil in a pan and gently cook the onion and pepper until softened.
5.
Mix the tomato puree with a little hot water, add to the pan and stir well. Stir in the tomato sauce and stock.
6.
Add salt, pepper and sugar to taste. Add the meatballs and stir well. Stir in the oregano and simmer for 10-15 minutes, until the meatballs are cooked through.
7.
Put into warm serving dishes and serve with potato rosti.
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