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Ingredients
Meatballs with Tomato Sauce
- Ingredients
- 18 ozs Ground beef
- 1 shallot (finely chopped)
- 2 day-old White rolls
- milk
- 1 egg
- 2 Tbsps chopped parsley
- ½ tsp salt
- freshly ground peppers
- clarified butter
- 36 ozs fully ripe Tomatoes
- 2 shallots
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 Tbsp Tomato paste
- 1 Tbsp Garam Masala
- 1 tsp thyme
- 1 Tbsp chopped parsley
- salt
- peppers
- Sour cream
Blanch tomatoes in boiling water. Let cool briefly. Peel, remove core and seeds and dice.
Peel and chop shallots. Crush garlic cloves. Sauté shallots and garlic in olive oil. Add garam masala and tomato paste and fry 2-3 minutes.
Add tomatoes to pan. Simmer, stirring occasionally until thickened, about 30 minutes.
Season sauce with finely chopped parsley leaves, remaining thyme leaves, salt and pepper.
To make meatballs: Cook shallots in butter until translucent. Soak roll in milk, then squeeze to remove liquid. In a bowl, combine shallots, roll, egg, ground beef, and parsley. Season with salt and pepper. With wet hands, form small meatballs. Fry meatballs in clarified butter on all sides until golden-brown.
Serve meatballs in tomato sauce with sour cream to taste.
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 30.32 g | (31 %) | ||
| Fat | 18.2 g | (16 %) | ||
| Carbohydrates | 22.95 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.55 g | (12 %) |