Another delightful home cooked meal from Astrid’s kitchen

The most tempting Italian Meatballs in Rich Tomato Sauce recipe

Our guest house in Midrand is all about the homely environment, home-style cuisine and personalized service for our guests.
One of our ways to make you feel at home during your stay at our guest house is to serve familiar home-cooked meals. This Italian Meatballs with Spaghetti, grated Cheese and Fresh Garden Salad with Avocado is also one of those dishes on our repertoire. You probably still recall the taste when your Mom cooked it for you back in the days, don’t you?

Feeds 6 people

Ingredients for Italian Meatballs

  • 600 – 650 mg Topside Mince (1 pack)
  • 6 Cream Crackers Biscuits – crushed to fine crumbs
  • 6 Pro Vita Biscuits – crushed to fine crumbs
  • 2 Sprigs fresh Rosemary – finely chopped
  • 30 ml German Mustard
  • 30 ml Dried Oregano
  • 2 Eggs
  • Ground Salt and Ground Black Pepper

Ingredients for Rich Tomato Sauce

  • Bunch fresh Basil
  • 1 Large Onion – Chopped
  • 30 ml Crushed Garlic
  • 1 Chili – finely diced
  • 2 Tinned Tomato
  • 115 mg Tomato Paste (Rhodes)
  • 375 ml Passata
  • 60 ml Balsamic Vinegar
  • 3 spoons Sugar

Method for Italian Meatballs

Large mixing bowl – combine Mince, Biscuit crumbs, Rosemary, Mustard, Oregano, Eggs, Salt and Pepper
Mix very well
Roll into approx 4cm balls – Use iced water to ease this step
Allow 6 pcs per person – Refrigerate until needed
Heat pans to medium heat add 50 ml Sunflower Oil / Butter to each pan
Then slowly fry Meatballs for 20 minutes – turn them constantly

Method for Tomato Sauce

Heat big up a pan to medium heat.
Add Sunflower Oil / Butter (50 ml each) and fry onions until softened.
Then add Garlic and Chili – stir in well.
Also add largest Basil leaves.
Mix the Tomatoes, Passata, Tomato Paste to the lot.
Bring to boil.
Season with ground Salt and Black Pepper as needed – simmer gently.
Finally add Meatballs to Tomato Sauce and keep simmering slowly whilst cooking Spaghetti
Cook Pasta as you normally would.

Find more pasta recipes from the By Bush Telegraph Lodge kitchen

Photo credit: Antal Ujvari