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This is one of those quick, comforting, homemade suppers that puts a smile on your face on these cold autumn evenings.
In this recipe, I'm using Fresh Tomato Sauce from my previous post. It gives the dish that extra kick of fresh tomatoes and it always brings back childhood memories.
Ingredients
500 g beef mince (5% fat)
1 onion, grated
2 cloves of garlic, chopped
100 g stale bread, soaked in 100 ml cold milk
1 medium egg
2 teaspoon Vegeta
salt & pepper
1 tablespoon of fresh herbs (parsley, thyme, basil), chopped
You will also need
300 ml fresh tomatoes sauce or passata
600 ml water
1 bay leaf
Method
1. Put the meat and bread (which is slightly drained of excess milk) in a bowl, add the remaining ingredients and combine well using your hands. Working with lightly oiled hands shape each meatball with roughly 40-50 g of the mixture.
2. Fill a large saucepan with water (600ml) and add tomato sauce and bay leaf, then bring to a boil. Place the meatballs in the sauce and cook for 40 minutes over a medium-low heat or until cooked through.
3. Serve the meatballs with mashed potatoes.
Tip
You can freeze the meatballs in freezer bags or airtight containers for up to one month. Defrost overnight in the fridge, make fresh mash potato and serve.
Ćufte u Paradajz Sosu
Definitivno jedno od onih finih, domaćih jela koje vam mame osmeh na lice u ove hladne jesenje večeri.
U ovom receptu iskoristila sam Umak od Svježeg Parajza iz svog prethodnog posta. Jelu daje onaj divan šmek tek minulog ljeta kad su paradajzi osunčani i prepuni okusa a uz to ovo jelo vam uvek vraća sjećanja iz djetinjstva.
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