Easy Recipe: Delicious Meatballs with Rosemary and Tom Sauce

Meatballs with Rosemary and Tom Sauce. Season and serve with the pasta, sprinkle with rosemary. It was supposed to be a roast, but i wanted meatballs. So i just invented this dish which turned out great.

So when we make meatballs we make a lot of them and either have them. Cover the meatballs and refrigerate until required. Heat the oil in a stainless steel saucepan. You can have Meatballs with Rosemary and Tom Sauce using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Meatballs with Rosemary and Tom Sauce

1. It’s 6 of Jacob's Cream Crakers.
2. You need 2 Sprigs of Fresh Rosemary.
3. You need 1 of Heaped Teaspoons Dijon Mustard or 1 if English.
4. You need 250 g of minced Beef or Pork (best 50:50).
5. You need 1/2 of Heaped Tablespoon dried Oregano.
6. Prepare 1 of Egg.
7. It’s of Olive Oil.
8. Prepare 1 Bunch of Fresh Basil.
9. You need 1/2 of Medium Onion.
10. You need 2 Cloves of Garlic.
11. It’s 1/4 tsp of Fresh or Dried Red Chilli.
12. It’s 400 g of tin Tomatoes.
13. It’s 1 Tablespoons of Balsamic Vinegar.
14. It’s 200 g of Pasta (I like a nice thick Spaghetti).
15. It’s of Parmesan Cheese.

When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted. This morning it's Pancetta Meatballs with Tom Sauce with Rachel from the One Handed Baker and Brett McGregor! You can get the recipe now at.

Meatballs with Rosemary and Tom Sauce step by step

1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl..
2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano..
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper..
4. Mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with about 24..
5. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed..
6. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and finely slice the chilli..
7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden..
8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves..
9. Tip in the tin tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly..
10. Heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink..
11. Once cooked, add the meatballs to the sauce..
12. Cook the pasta in boiling salted water according to the packet instructions, then drain, my Italian friend says cook in water as salty as the sea. Return the pasta to the pan..
13. Spoon half the tomato sauce over the pasta and toss together, add the meatballs and eat :P.

I have a little bit of rosemary here so what I'm gonna do is just fine cut that through as well and I can smell that already smelling beautiful. Serve the meatballs with blanched rapini, pasta or fresh bread. Lemon and rosemary flavor both these turkey meatballs and their velvety-rich sauce. My husband who usually turns his nose up at ground turkey was even impressed with this recipe. I served the meatballs with soba noodles and a fresh garden salad.