Beef Meatballs in Tomato Sauce with Peas

Notes

Ingredients

• 2.2 lb (about 1kg) ground beef
• 1 large potato or 2 small potatoes, grated (alternatively use grated zucchini)
• 1 onion, finely chopped
• A bunch of parsley
• 1 large egg
• A splash of soda (the fizzy drink)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 slices of white bread soaked in water - or, preferably, ¾ cup breadcrumbs
• 1 tablespoon sweet
• ½ tablespoon cumin
• ——-For the Sauce:
• 1 bottle Mutti Classic Tomato Puree Passata, 24.5 oz
• 7 oz (200 g) tomato concentrate paste (2 small containers)
• 1 teaspoon crushed garlic
• 1 flat tablespoon sweet paprika
• 1 tablespoon cumin
• 1 teaspoon turmeric
• 1–1½ tablespoons sugar, to taste
• Salt and black pepper
• 1 bag frozen baby peas
• 1 cups water

Directions

• 1.

  In a mixing bowl, combine all the ingredients for the meatballs.

• 2.

  Shape into small meatballs using your hands, and arrange them on a baking tray lined with baking paper.

• 3.

  Optionally, spray lightly with oil before baking.

• 4.

  Bake the meatballs in a preheated oven at 410 °F (210 °C) for ~15 minutes.

• 5.

  While the meatballs bake, heat olive oil in a wide pot, then sauté crushed garlic and spices.

• 6.

  Add tomato paste and puréed tomatoes (or tomato puree), along with water. Bring to a boil, then let simmer for ~15 minutes.

• 7.

  Gently add the baked meatballs to the sauce, along with the peas. Cook on medium heat for an additional ~20 minutes.

• 8.

  Serve with rice or couscous. Enjoy your meal!