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Meatballs with Rosemary and Tom Sauce
Meatballs with Rosemary and Tom Sauce

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To begin with this particular recipe, we must first prepare a few ingredients. You can have Meatballs with Rosemary and Tom Sauce using 15 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Meatballs with Rosemary and Tom Sauce:
  1. Use 6 Jacob's Cream Crakers
  2. Prepare 2 Sprigs Fresh Rosemary
  3. You need to prepare 1 Heaped Teaspoons Dijon Mustard or 1 if English
  4. Get 250 g minced Beef or Pork (best 50:50)
  5. You need 1/2 Heaped Tablespoon dried Oregano
  6. Prepare 1 Egg
  7. You need to prepare Olive Oil
  8. Get 1 Bunch Fresh Basil
  9. You need to prepare 1/2 Medium Onion
  10. Take 2 Cloves Garlic
  11. Prepare 1/4 tsp Fresh or Dried Red Chilli
  12. Take 400 g tin Tomatoes
  13. Get 1 Tablespoons Balsamic Vinegar
  14. Prepare 200 g Pasta (I like a nice thick Spaghetti)
  15. Provide Parmesan Cheese
Short Tips:

When storing components that you will make use of for food preparation it is a good routine to equip them in large amounts as well as freeze them in plastic bags. This will make preparing food easier as well as quicker. As an example, when preparing veggies, you can just draw them out of the freezer as well as just steam them.

Steps to make Meatballs with Rosemary and Tom Sauce:
  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

Turkey meatballs, lined with earthy porcini mushrooms, rosemary, and Pecorino cheese and gently simmered in a rosemary-porcini tomato. Meanwhile, in a food processor, pulse the bread until the size of bread crumbs. This savory sauce has sweet flavors of blueberries and raspberries that are balanced out with rosemary and tangy balsamic and are served over baked vegan meatballs. Serve the meatballs over your favorite pasta and freeze any leftovers in the sauce; they can be reheated for meatball sandwiches. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

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