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Herbed Meatballs with Tomato Ragu

6-8

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Ingrediente

2 lb (900 g) mixed ground beef, pork, and veal

1 egg

1 small yellow onion, finely chopped

½ cup (1 oz/30 g) fresh bread crumbs or panko

¼ cup (1 oz/30 g) grated Parmesan or Romano cheese

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil

Salt and freshly ground pepper

FOR THE RAGÙ

2 cans (28 oz/800 g each) crushed tomatoes with juices

1 can (15 oz/425 g) tomato sauce

3 cloves garlic, minced

1 teaspoon fresh oregano

1 sprig fresh basil

3 tablespoons small fresh basil leaves

Instrucțiuni

Preheat an oven to 450ºF (230ºC). To make the meatballs, in a large bowl, combine the ground meats, egg, onion, bread crumbs, cheese, parsley, oregano, basil, ¾ teaspoon salt, and ½ teaspoon pepper. Using your hands, gently but thoroughly blend the ingredients. Form the mixture into meatballs about 2 inches (5 cm) in diameter, placing them well apart on an ungreased rimmed baking sheet. (You should have about 24 meatballs.) Bake the meatballs until browned, about 10 minutes.

Meanwhile, in a slow cooker, combine the crushed tomatoes, tomato sauce, garlic, oregano, and basil sprig, and stir until combined.

When the meatballs are ready, transfer them to the slow cooker. Cover and cook on the low setting for 3 hours. The meatballs should be tender and cooked through in the center and the sauce should be slightly thickened. Remove the basil sprig.

Divide the meatballs and sauce among individual shallow bowls, garnish with the basil leaves, and serve.

Note

From "Everyday Slow Cooking", p.15

Cooked on 03.11.2024

6-8

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timp total
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