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Meatballs with sage and Parmesan
Andréa
Meatballs with sage and Parmesan got a delicious flavor. Floating in a delicious homemade tomato sauce. Delicious when served with pasta.
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Prep Time
10
mins
Cook Time
1
hr
Total Time
1
hr
10
mins
Course
Dinner
Cuisine
Italian
Servings
4
Calories
731
kcal
Ingredients
Metric
US Customary
1x
2x
3x
Tomato sauce
▢
400
gram
canned tomatoes
▢
70
grams
tomato paste
▢
1
thyme
▢
1
bay leaf
▢
10
basil
leaves
▢
1
tablespoon
sugar
Meatballs
▢
50
grams
bread
stale without crust
▢
200
ml
milk
▢
1
onion
large, finely chopped
▢
1
tablespoon
sugar
▢
5
sage
thinly sliced
▢
1
tablespoon
butter
▢
15
grams
parsley
finely chopped
▢
600
grams
minced beef
▢
2
eggs
size M
▢
150
grams
Parmesan cheese
grated
Instructions
Tomato sauce
Heat some oil in the pan and add the tomato paste.
Bake for 2 minutes and then add the tomatoes.
Mix the spices and sugar through the sauce and turn the heat down.
Let the sauce simmer for 20 minutes and then season at taste with salt and pepper.
Meatballs
Soak the bread in the milk.
Put some oil in the pan and fry the onion with 1 tablespoon of sugar until translucent.
Put into a large bowl.
Melt the butter in the pan and fry the sage about a minute until it's soft.
Remove from the pan and add to the onions.
Add the parsley, bread, minced meat, eggs and Parmesan to the onion mixture and knead well.
Then roll small balls (about 4 cm thick) from the meat.
In a large saucepan pour you some oil and fry the meatballs until they are brown.
Reduce heat to low and pour the tomato sauce over the meat.
Simmer for 15 minutes.
Additional: sprinkle, just before serving, some extra Parmesan over the meat.
Serve with pasta.
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