Meat balls in tomato sauce with herbs
Ingredients
For the balls
250g of chopped meat
1/2 onion finely chopped
60g of button mushrooms finely chopped
2 teaspoons of herbs (basil, parsley, thyme...) finely chopped
30g of breadcrumbs
1 organic egg yolk
For the tomato sauce
250g of fresh peeled tomatoes, seeded and crushed
15 cl of vegetable stock
1/2 onion finely chopped
2 tablespoons of tomato coulis
1 tablespoon of herbs (basil, parsley, thyme...) finely chopped
Preparation
Preheat the oven to 180°C (th. 5)
Mix all the ingredients together by hand. Shape 25 balls. Put them in the refrigerator while you are preparing the sauce.
In a saucepan, add all of the ingredients for the sauce then bring to the boil over a medium heat. Reduce heat, cover and cook for 15 minutes, mixing from time to time. Remove from heat, leave to cool for a few minutes, then mix the sauce.
Boil the meat balls for 20 minutes. Transfer them to a gratin dish.
Pour the sauce over the meat balls, cover with a lid or aluminium foil and bake in the oven for 45 minutes.
Serve with broccoli cut into little pieces.
Storage
24h in the refrigerator,
4 weeks in the freezer.
