Meatballs in Tomato Sauce

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Meatballs in Tomato Sauce

Yield: 6

Author: Hogtown Spice Company

Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour

The key to a good tomato sauce is creating an aromatic and delicious base flavour. Our Tomato Sauce is well-balanced and the perfect vessel to cook the meatballs in. Hogtown Mediterranean seasoning adds a balance of subtle yet essential herbaceous notes.

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Ingredients

Tomato Sauce

• 1/2 evoo
• 6 cloves of garlic
• 2 shallots
• 1/2 carrot
• 2 large tomatoes (fresh)
• 1 large red pepper
• 1 tbsp sea salt
• 1 rind Parmigiana
• 2 tbsp Hogtown Mediterranean Seasoning
• 2 tins of tomatoes
• 1 can tomato paste
• 1 cup red wine

Meatballs

• 1 kg medium ground beef
• 2 clove garlic
• 2 shallot
• 3 tbsp Hogtown Mediterranean Seasoning
• 2 eggs
• 3 slices of bread
• 1/3 cup Pecorino Romano or Parmigiano Reggiano

Instructions

Tomato Sauce

1. Mirepoix - Prep the Base:
2. Dice the shallots, carrots, tomatoes, and red pepper. Mince the garlic.
3. Cook the Sauce:
4. In a large pot, heat the extra-virgin olive oil over low to medium heat.
5. Add the onions, garlic, and carrots, and sauté for about 5 minutes.
6. Now add red peppers, fresh tomatoes, and sea salt, and continue to sauté for an additional 5 minutes. Add wine, preserved tomatoes (jarred or canned), tomato paste, and a few bay leaves to the Hogtown Mediterranean and Parmigiano rind, stirring until combined.
7. On a low to medium heat, let it simmer for 30 minutes.

Meatballs

1. Prep the Meatballs:
2. To the meatballs add Hogtown Mediterranean seasoning, eggs, minced garlic, minced shallot, Pecorino Romano and finely torn bread. Mix by hand until thoroughly combined.
3. Note: Don't substitute bread for breadcrumbs, as this will dry out the meatballs.
4. Forming the Meatballs:
5. Pinch and form a tablespoon of meat, and add to a plate. Note: The meatballs should be smaller than a golf ball in diameter.
6. Cooking the Meatballs:
7. After the sauce has had time to cook, you can begin adding your meatballs. Let the meatballs cook on medium heat for 20 minutes. Then reduce the heat to low and simmer until the meatballs are cooked through.
8. Continue to simmer over low heat, allowing the sauce to thicken for about 30 minutes to 1 hour.
9. Note: Stir occasionally to prevent sticking or burning.

Notes

Plating: Add Meatballs and Tomato sauce to a plate or bowl, and garnish with chopped fresh basil. Add your shredded Pecorino Romano, or Parmigiano Reggiano, and chilli pepper flakes.

Enjoy with crusty bread, or over your favourite pasta, rice, or roasted potatoes.



Optional: Serve with mixed green salad.