Cocktail Meatballs in Tomato Sauce
A flash hit at your table. Delicious, delicate cocktail meatballs cooked in an irresistibly gluey, sugary and sour gravy are so addictive your visitors won’t end at one. This cocktail meatballs procedure wants to come with a disclaimer. I never see meatballs go so quick as I do when I put these in the centre of a desk.
Prepare the meatballs from scratch or if you’re pushed for time, buy plain, chilled ready-made dumplings and combine them into the 4-ingredient sauce. (Don’t use seasoned meatballs as they may conflict with the tastes in the sauce. Garlic meatballs are beautiful to apply).
These are quick-to-make and so much fine. You’ll adore that they’re roasted, not fried, and the sugary and salty sauce is set within 15 minutes. What’s more extra, you don’t require to wait for a gathering or specific event to prepare them: they’re excellent over white rice for supper, and children love them.
Perfect cocktail meatballs come in all sorts of forms, dimensions and tastes, but this ideal recipe is my love. The tangy, spicy sauce has a sign of freshness that’s so addictive it guarantees no leftovers (even though I always quietly want there to be leftovers). While the meatballs are braising, whip up the cocktail sauce then add the braised meatballs and cook a few minutes. Store them into a pan and serve them as a fun appetizer.
INGREDIENTS
- 1 pound of extra-lean ground beef
- 1/3 cup of dried bread crumbs
- ¼ cup of chopped green onions
- One large egg
- One teaspoon of dried parsley
- ½ teaspoon of coarse sea salt
- Two cloves garlic, finely chopped
- Two tablespoons of Worcestershire sauce
- Two teaspoons of ground black pepper
- Two tablespoons of extra-virgin olive oil
- One yellow onion, chopped
- 1 (28-ounce) can crushed tomatoes with basil
- 2 (15-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- One tablespoon of dried basil
- One teaspoon of dried oregano
- One tablespoon of balsamic vinegar
- ¼ cup of grated parmesan cheese
INSTRUCTIONS
- In a large bowl, mix the beef, bread crumbs, green onions, egg, dried parsley, salt, Worcestershire sauce and pepper.
- Shape into 1-inch balls and arrange them on a prepared baking sheet.
- In a hot saucepan, add olive oil and heat over medium heat; add chopped yellow onion and cook for 3 minutes.
- Add the garlic and cook one more minute, stirring frequently.
- Add the tomatoes-basil paste, tomato sauce, tomato paste, dried basil, dried oregano, balsamic vinegar and parmesan cheese; mix well.
- Bring to a boil and keep in simmer for 10 minutes, then add the meatballs into the sauce and cook in simmer for another 30 minutes.
Serve with love!
