Meatballs in Tomato Sauce

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This is one of those quick, comforting, homemade suppers that puts a smile on your face on these cold autumn evenings.

In this recipe, I'm using Fresh Tomato Sauce from my previous post. It gives the dish that extra kick of fresh tomatoes and it always brings back childhood memories.


Ingredients


500 g beef mince (5% fat)

1 onion, grated

2 cloves of garlic, chopped

100 g stale bread, soaked in 100 ml cold milk

1 medium egg

2 teaspoon Vegeta

salt & pepper

1 tablespoon of fresh herbs (parsley, thyme, basil), chopped


You will also need


300 ml fresh tomatoes sauce or passata

600 ml water

1 bay leaf



Method


1. Put the meat and bread (which is slightly drained of excess milk) in a bowl, add the remaining ingredients and combine well using your hands. Working with lightly oiled hands shape each meatball with roughly 40-50 g of the mixture.


2. Fill a large saucepan with water (600ml) and add tomato sauce and bay leaf, then bring to a boil. Place the meatballs in the sauce and cook for 40 minutes over a medium-low heat or until cooked through.


3. Serve the meatballs with mashed potatoes.


Tip


You can freeze the meatballs in freezer bags or airtight containers for up to one month. Defrost overnight in the fridge, make fresh mash potato and serve.



Ćufte u Paradajz Sosu

Definitivno jedno od onih finih, domaćih jela koje vam mame osmeh na lice u ove hladne jesenje večeri.

U ovom receptu iskoristila sam Umak od Svježeg Parajza iz svog prethodnog posta. Jelu daje onaj divan šmek tek minulog ljeta kad su paradajzi osunčani i prepuni okusa a uz to ovo jelo uvijek vraća sjećanja iz djetinjstva.


Sastojci


500 g mljevene junetine (5% masti)

1 luk

2 čena belog luka

100 g starog hleba, namočenog u 100 ml hladnog mleka

1 srednje jaje

2 kačičice Vegete

sol & biber

1 kašika svežeg začinskog bilja (peršuna, majčine dušice i bosiljka)


Još potrebno


300 ml umaka od svežeg paradajza ili dunst

600 ml vode

1 lovorov list


Priprema


1. U posudu staviti meso, dodati naribani luk i beli luk, hleb (koji lagano ocediti od viška mleka), jaje, vegetu, posoliti i pobiberiti po ukusu. Dobro izmešati (najbolje rukom), dodati i iseckane sveže začine te ostaviti malo da odstoji pa praviti loptice otprilike 40-50 g svaka. Ako se lepe, ruke malo posuti brašnom.


2. U veću šerpu staviti umak od paradajza sa vodom i lovorom. Lagano zakuvati, kad počne kuvati spuštati lagano ćufte. Kuvati na laganoj vatri oko 40 minuta.


3. Poslužiti uz pire krompir. Od ove količine dobije se oko 20-ak ćuftica.


Savet


Ćufte se mogu i zamrznuti u zip kesicama ili hermetičkim posudama. Otkraviti preko noći u frižideru, napraviti svež pire krimpir i poslužiti.



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