Meatballs with tomato sauce
Family Meals
- Makes 4 Portions
- Suitable for freezing
- Preparation 45 minutes
- 15 minutes cooking time
- 200 C°, 400 F°, Gas Mark 6
Ingredients
- 400g Kalettes®
- 400g minced beef
- 200g minced pork
- 1 egg
- 1 garlic clove
- 1 sprig parsley
- 1 slice bread
- ½ glass milk
- 1kg ripe tomatoes (or 400g tomato passata)
- 1 onion
- 1 small carrot
- 1 celery stalk
- Bay leaves
- 3 tablespoons olive oil
- Black pepper
- Ground cinnamon
- Salt
- Seasoned flour
Method
- Peel the onion and carrot. Clean and remove the strands from the celery. Chop the onion, carrot and celery and place in a big saucepan with 3 tablespoons of olive oil and 2 bay leaves. Sauté for 4 minutes on allow heat and add the chopped tomatoes. Cook on a low heat for 15 minutes (if using tomato sauce) or 1 hour (if using ripe tomatoes), stirring occasionally.
- Soak the bread in the milk. Peel and chop the garlic. Mix the meat with the egg, bread (squeezed out), garlic and half the parsley. Add a pinch of cinnamon and season to taste
- Shape the meatballs; roll them in the flour, place on a tray and bake in the oven at 200ºC
- Cut off the base of the Kalettes® clean and cook in salted boiling water for around 5 minutes.
- Remove the bay leaves from the tomato sauce and mash the vegetables. Add the meatballs and Kalettes® to the sauce and cook on a low heat for 10 minutes. Once ready, sprinkle the remaining parsley over the top just before serving. Enjoy!
Kalettes®, are a natural hybrid between Brussels sprouts and kale, they emerged in 2011 as the result of the work of independent British seed house Tozer Seeds. First sold exclusively in M&S, the product soon appeared in Asda, Sainsbury’s and Waitrose.