Meatballs with Egg in Tomato Sauce

If you like meatballs, you will also love these meatballs with egg. This dish is suitable for any day of the week, and the large meatballs will delight even the youngest family members.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, vegetable oil, canola

  • 2 piece Onion, raw

  • 150 g Tomato, concentrate

  • 800 g Tomato, pieces - can

  • 250 ml Soup base, beef, cube

  • 2 pod Garlic, fresh

  • 400 g Meat, pork, ground

  • 400 g Meat, beef, ground

  • 1 piece Egg, fresh

  • 1 spoon Mustard

  • 1 spoon Parsley, fresh

  • 1 spoon Thyme, fresh

  • 100 g Breadcrumbs, dried

  • 50 ml Sweet cream

  • 4 pieces Egg, hard-boiled

  • pieces Salt, table

Steps

  1. Peel and finely chop the onion. Add half of it to a small pot with a little heated oil and sauté over moderate heat, stirring occasionally, until translucent. Add tomato paste and quickly sauté it with the onion, then pour in the strained tomatoes and broth. Mix well and let the sauce cook for 5 minutes. Remove the pot from the heat, season the sauce with pepper, salt, and sugar to taste, and blend until smooth using an immersion blender.

  2. Peel and finely chop the garlic. Add it along with the remaining onion to a small pan with a little heated oil. Sauté over low heat, stirring, until the onion becomes translucent, then remove the pan from the heat and let the mixture cool.

  3. Place the ground meat in a bowl and add mustard, egg, herbs, breadcrumbs, and sour cream. Season with pepper and salt to taste, then mix or knead the ingredients well to form a uniform and compact meat mixture. If it seems too soft, add a few more breadcrumbs. Finally, mix in the sautéed onion and garlic.

  4. Divide the meat mixture into four parts. Flatten each part with your palms, then wrap it around a peeled hard-boiled egg. Roll between your palms to form nice meatballs, and brown them on all sides in heated oil.

  5. Transfer the browned meatballs to the pot with the sauce and gently stir with a ladle to submerge them. Cover and simmer the dish over moderate heat for about 40 minutes, allowing the sauce to thicken. Serve with cooked pasta or mashed potatoes.

Nutrition Information (Per 100g)

  • Calories: 141.82 kcal
  • Fat: 8.24 g
    • Saturated Fat: 2.71 g
  • Carbohydrates: 7.35 g
    • Sugars: 1.37 g
  • Protein: 8.24 g
  • Fiber: 0.81 g