Meatballs with tomato sauce and basil
On a day with more free time, I decided to prepare meatballs with tomato and basil sauce, even though I'm not a fan of tomatoes in general. It was one of those tested recipes without high expectations, but it quickly disappeared from the fridge. I used pork and beef, and for the sauce, I chose canned tomatoes with fresh basil. The meatballs turned out juicy, and the sauce tied everything together very well. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Cooking time: 35-40 minutes Servings: 6-8 Difficulty: medium Recipe type: main dish, for lunch or dinner Ingredients For the meatballs: - 500 g minced pork - 500 g minced beef - 2 eggs - 2 tablespoons semolina - 1 teaspoon tikka masala - 1 teaspoon oyster sauce - 1 teaspoon hot pepper sauce - 1 teaspoon ground cumin - 1 green garlic (white part) and 1 clove of garlic - 6-7 basil leaves For the sauce: - 800 g peeled tomatoes, diced (I used Cirio) - 7-8 basil leaves, finely chopped - 1 clove of garlic - 1 teaspoon shrimp paste - 1 teaspoon curry powder - 1 teaspoon sugar - salt, pepper to taste - 1 tablespoon olive oil (for sautéing) Preparation method 1. Preparing the meatball mixture Mix the minced pork and beef in a large bowl. Add the eggs, semolina, tikka masala, oyster sauce, hot pepper sauce, ground cumin, chopped green garlic (cut into pieces), the clove of garlic (sliced or crushed), and roughly chopped basil leaves. For a uniform texture, you can transfer the mixture to a food processor. Pulse briefly until the mixture becomes homogeneous and the ingredients are well incorporated, but do not overdo it, so it doesn’t turn into a paste. 2. Shaping and frying the meatballs Shape the meatballs into appropriate-sized, round or slightly flattened shapes, according to preference. In a large skillet, heat two tablespoons of oil. Fry the meatballs in batches over medium heat on both sides until they develop a golden crust. It’s better not to overcrowd the pan to ensure even frying. Remove onto a plate. 3. Tomato basil sauce Put the canned tomatoes in a blender or food processor along with the chopped basil leaves and blend until you obtain a fairly fine paste. In a small saucepan, add a tablespoon of olive oil, the finely chopped garlic, curry, shrimp paste, and a pinch of salt. Let it cook over high heat for a few seconds, just enough to release the flavors without burning the garlic. Pour the tomato basil paste over the mixture in the saucepan. Stir and let it simmer on low heat, uncovered, for about 6-7 minutes. Towards the end, add a teaspoon of sugar, salt, and pepper to taste. Stir well and remove from heat. 4. Finalization After the sauce has thickened, add the fried meatballs directly into the pot with the sauce and let them simmer together on very low heat for 5-10 minutes to soak up the sauce. Cover partially if you want the sauce to remain thicker. Why I make this recipe often The meatballs turn out tender, and the sauce is nicely flavored without being heavy. The mix of pork and beef gives a balanced taste, and the fresh basil changes quite a bit compared to other tomato sauces. They fit well for everyday meals and don’t take long to make. Tips and variations Tips - If using leaner meat, you can add a little oil to the mixture to prevent dryness. - The hot pepper sauce can be adjusted according to how spicy you want it. - Use semolina for binding, not flour or breadcrumbs – it results in a different texture. Substitutions - Pork can be replaced with chicken or turkey, but the texture will be less juicy. - If you don’t have tikka masala, any other mix of oriental spices will do. - The oyster sauce can be omitted, but it adds an extra umami. - There is no direct substitute for shrimp paste; if you don’t have it, leave it out, but the taste will be slightly different. Variations - You can make smaller meatballs for appetizers. - If you don’t want to fry them, you can lightly brown them in the oven on baking paper, but the texture will be different. - You can add green onions or parsley to the mixture, but it will give a different taste than the original recipe. Serving ideas - With simple mashed potatoes or boiled rice. - Next to a green salad. - The sauce also goes well with pasta. Frequently asked questions 1. Can the meatballs be frozen? Yes, the meatballs without sauce can be frozen after frying. I recommend thawing them before adding to the sauce. 2. Can I use only beef or only pork? Yes, but the texture and flavor will be different. The mix gives a better consistency. 3. Is shrimp paste necessary for the sauce? It’s not mandatory, but it changes the flavor. If you don’t have it, it can be omitted, just adjust the spices to taste. 4. Can semolina be replaced? You can try using fine breadcrumbs, but semolina makes them fluffier. 5. What else can I serve the meatballs with besides mashed potatoes or rice? They go well with fresh bread or even pasta. Nutritional values Approximately, for one serving (out of 8): - Calories: about 350-400 kcal - Protein: 25-28 g - Carbohydrates: 12-16 g - Fats: 22-26 g The values depend on the type of meat and how much sauce remains on the portion. The oyster sauce and shrimp paste add salt, so not much extra salt is needed. Storage and reheating The meatballs with sauce last 2-3 days in the fridge in a sealed container. When reheating, it’s better to place them on low heat with a bit of sauce to prevent drying out. I do not recommend freezing with sauce, as the texture of the tomato sauce changes after thawing. The recipe is simple, practical, and suitable for anyone wanting something hearty without unnecessary complications.
Preparation
Meatballs: I mixed the meat and then put it in the food processor along with the eggs, semolina, oyster sauce, hot pepper sauce, spices, minced garlic, and basil, and I chopped them a little until the meat became finer and the ingredients were completely mixed. In a pan, I heated 2 tablespoons of oil and fried the formed meatballs one by one until they were nicely browned on both sides. Sauce: I put the canned tomatoes and minced basil in the food processor and blended them well until a paste was formed. In a small saucepan, I added a tablespoon of olive oil, minced garlic, spices, and let them sauté for a few seconds over high heat, then I added the tomato paste with basil and let the sauce simmer for 6-7 minutes, then I seasoned it with salt and pepper to taste, and before turning off the heat, I added a teaspoon of sugar and mixed well. It was a delicious dish that I warmly recommend you try. Enjoy your meal!
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
