Italian Meatballs with Chunky Tomato Sauce
- Number of Servings: 4
Ingredients
500g lean pork mince (less than 10% fat)1/2 medium onion, finely chopped1 medium carrot, peeled and finely grates2 garlic cloves, peeled and crushed1 tsp oregano1/2 tsp fine sea salt1 tsp oilfreshly ground black pepperFOR TOMATO SAUCE2 tsp oil1/2 medium onion, finely chopped1 garlic clove400g chopped tomatoes100ml red wine200ml cold water
To make the meatballs, put the mince in a large bowl and add the onion, carrot, garlic, oregano, salt and lots of freshly ground black pepper. Mix with clean hands until everything is well combined, then shape the mixture into 24 small balls, they should be slightly larger than a walnut in its shell.
Pour the oil in a large non stick frying pan or sauté pan and fry the meatballs over a medium heat for 5 minutes. Keep turning and rolling the meatballs around the pan until lightly browned then transfer to a plate.
To make the sauce, pour the sunflower oil into a medium non stick saucepan and add the onion. Fry for 4 minutes, stirring regularly, then add the garlic and fry for 1 minute more.
Tip the tomatoes, red wine and water into the pan and bring to a gentle simmer. Cook for 5 minutes, stirring regularly. Add the browned meatballs to the sauce and bring back to a simmer.
Cover the pan loosely with a lid and leave the meatballs to simmer gently in the sauce for 20 minutes, stirring occasionally. After 20 minutes, remove the lid and continue simmering gently for another 15-20 minutes or until the sauce is thick. Stir often and add a little extra water is the sauce reduces too quickly. Serve hot with a small portion of pasta or lots of freshly cooked vegetables.
Serving Size: Makes 4, 6 small meatball portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Pour the oil in a large non stick frying pan or sauté pan and fry the meatballs over a medium heat for 5 minutes. Keep turning and rolling the meatballs around the pan until lightly browned then transfer to a plate.
To make the sauce, pour the sunflower oil into a medium non stick saucepan and add the onion. Fry for 4 minutes, stirring regularly, then add the garlic and fry for 1 minute more.
Tip the tomatoes, red wine and water into the pan and bring to a gentle simmer. Cook for 5 minutes, stirring regularly. Add the browned meatballs to the sauce and bring back to a simmer.
Cover the pan loosely with a lid and leave the meatballs to simmer gently in the sauce for 20 minutes, stirring occasionally. After 20 minutes, remove the lid and continue simmering gently for another 15-20 minutes or until the sauce is thick. Stir often and add a little extra water is the sauce reduces too quickly. Serve hot with a small portion of pasta or lots of freshly cooked vegetables.
Serving Size: Makes 4, 6 small meatball portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 278.7
- Total Fat: 15.3 g
- Cholesterol: 75.0 mg
- Sodium: 442.1 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.6 g
- Protein: 25.0 g
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