Meatballs in tomato sauce

Ingredients

• 500 gminced beef
• 250 gminced pork
• 1 thick slicebread, for the crumb
• as neededwater
• 1egg
• 1 teaspoonsalt
• ½ teaspoondried sage
• ½ teaspoondried mint
• ½ teaspoonblack pepper
• 1onion
• 700 gtomatoes
• 1 clovegarlic
• 2 tablespoons (30 ml)oil

Instructions

1. 1

   Mix the meat

   Combine the beef and pork in a bowl. Soak the thick slice of bread in cold water, squeeze it out, crumble it and mix it into the meat. Beat the egg with the salt, dried sage, dried mint and black pepper, then mix everything together well.

2. 2

   Shape the meatballs

   Use your hands to shape the mixture into meatballs roughly the size of walnuts.

3. 3

   Brown the meatballs

   Heat the oil in a frying pan and fry the meatballs until golden, turning them with a spoon so they do not stick.

4. 4

   Cook the sauce

   In a separate pan, brown the chopped onion. Add the tomatoes and crushed garlic, cover and simmer gently for 30 minutes.

5. 5

   Simmer together

   Add the meatballs to the sauce and simmer gently for a further 30 minutes. Taste and add salt or pepper if needed.

6. 6

   Serve with rice

   Arrange the meatballs in the centre of a serving dish and pour the sauce over them. Surround them with a side of boiled white rice.

What are meatballs in tomato sauce?

This is a traditional Mexican main dish, described as probably having Spanish roots. Its straightforward mix of meat, bread and herbs makes a substantial meal, commonly served with boiled white rice.

Beef and pork give the meatballs a blend of flavours, while sage and mint season the mixture. A slow simmer lets the tomato sauce and meatballs come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 40g protein, 13g carbs, 46g fat.

The meat and egg provide most of the protein, while the oil and fattier cuts of meat contribute much of the fat. Tomatoes, onion and the bread add carbohydrates, with boiled rice increasing them further; serve with a generous amount of tomato sauce and a moderate portion of rice for balance.

The meatball mixture

Bread: Soak the thick slice in cold water and squeeze it out before crumbling it into the meat. This helps distribute it through the mixture.

Seasoning: Beat the egg with the salt, sage, mint and pepper, then combine it thoroughly with both meats for even seasoning.

Shape them evenly

Size: Aim for walnut-sized meatballs, as directed, so they cook through during the stated simmer. Keeping them roughly alike helps them finish at a similar time.

Handling: Shape them with your hands without packing the mixture too tightly. If the mixture sticks, dampen your hands lightly.

Brown before simmering

Browning: Fry the meatballs until golden, turning them with a spoon so they do not catch on the pan. Work in batches if needed to leave room to turn them.

After browning: They will finish cooking in the sauce, so the next stage is the full 30-minute gentle simmer rather than serving them straight from the pan.

Let the tomato sauce cook gently

Onion: Brown the chopped onion in a separate pan before adding the tomatoes and crushed garlic. This gives the sauce its base before the covered simmer.

Timing: Cover and cook the sauce gently for 30 minutes, then add the meatballs and simmer for another 30 minutes. Keep the heat low and check occasionally that the sauce is not sticking.

How to serve the dish

Rice: Boiled white rice is the traditional accompaniment described for this dish and makes it a complete, filling plate.

Presentation: Place the meatballs in the centre of a serving dish, spoon over the sauce and arrange the rice around them. A mild red wine is suggested as an optional pairing.

Recipe notes & tips

• Squeeze the soaked bread well so the mixture is not unnecessarily wet.
• Mix the seasoning through the egg before adding it to the meat.
• Turn the meatballs gently while browning to help keep their shape.
• Keep both sauce stages at a gentle simmer rather than a rapid boil.
• Taste the sauce before serving and adjust salt or pepper only if needed.

Variations

• Fresh herbs: Replace the dried sage and mint with finely chopped fresh herbs, adjusting to taste.
• More garlic: Add another crushed clove to the tomato sauce for a stronger garlic flavour.
• Smooth sauce: Blend the cooked tomato sauce before adding the browned meatballs.
• Rice on the side: Serve the boiled white rice separately instead of arranging it around the dish.
• Extra vegetables: Serve with cooked green vegetables alongside the meatballs and rice.

Common mistakes to avoid

• Wet bread: Squeeze out the soaked slice before crumbling it into the meat mixture.
• Uneven meatballs: Keep them roughly walnut-sized so they cook at a similar rate.
• Crowded frying pan: Brown the meatballs in batches if they are difficult to turn.
• High heat: Simmer the sauce gently to reduce the risk of it catching or cooking too harshly.
• Skipping the second simmer: Give the meatballs the full 30 minutes in the sauce to finish cooking.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat the meatballs and sauce thoroughly in a pan over a gentle heat, adding a splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions