Meatballs with Tomato Sauce
Ingredients
- Ingredients
- 600 grams mixed Ground meat
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 day-old White roll
- 1 Zucchini
- 200 grams Green cabbage
- breadcrumbs
- 2 eggs
- 2 Tbsps parsley (chopped)
- 1 Tbsp marjoram (chopped)
- 1 Tbsp spicy Mustard
- vegetable oil (for cooking)
- salt
- freshly ground peppers
- Sauce
- 250 grams crushed Tomatoes (canned)
- 100 milliliters Vegetable broth
- 2 Tbsps olive oil
- 1 garlic clove (finely chopped)
- 1 shallot (finely chopped)
- 1 chili pepper (chopped)
- 1 pinch sugar
- ground paprika (hot)
- cayenne pepper
Preparation steps
Soak bread in lukewarm water.
Heat 1 tablespoon of oil in a pan and saute shallot and garlic for a few minutes. Add chopped parsley and marjoram and let cool slightly. Combine with eggs, squeezed bread and ground meat and season with mustard, salt and pepper. Add enough breadcrumbs to make malleable mixture.
Shape mixture into small meatballs.
Rinse, trim and slice zucchini. Rinse cabbage and halve, cut out hard stalk and cut into large cubes. Thread meatballs, cabbage and meatballs, alternating, on wooden skewers. Heat oil in a pan and cook for about 10-12 minutes, turning occasionally.
Heat oil in another pan and saute shallot, chile pepper and garlic for a few minutes. Add tomatoes and broth and simmer for about 15 minutes on low heat. Season with salt, pepper, sugar, paprika and cayenne pepper. Drizzle sauce over skewers and serve.
