What's so great about meatballs, besides their meaty taste and texture, is that they are so versatile in how they can be served. Besides the most popular choice, with spaghetti, rice, or polenta, or piled onto a hard for for a meatball sub. These meatballs are prepared the traditional way, with a ground beef and pork and the usual seasonings and egg and breadcrumbs as the binders. They are also first cooked until browned all over and then simmered in tomatoes to cook through.
- 800 grams ground meat (beef and pork)
- 1 carrot
- 1 onion
- 2 garlic cloves
- 1 egg
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 6 tablespoons breadcrumbs
- ground black pepper
- olive oil
- 1 bay leaf
- 1 can peeled tomatoes
- Place meat in a bowl.
- Grind carrot, onion and garlic in the blender.
- Mix meat and vegetables.
- Add egg, parsley, basil, breadcrumbs and season with salt, and pepper to taste.
- Mix well. Shape mixture into meatballs.
- Heat oil and 1 bay leaf in a large frying pan and fry meatballs.
- Add chopped, peeled tomatoes and all the juice from the can.
- Cover and cook over medium heat.
- Serve with pasta, rice, vegetables, or a salad, if desired.