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The Weekend Kitchen

on food and identity

Meatballs in tomato sauce!

11th May 2015 by yasmina

The handsome and talented husband left me to my own devices for a week as he went to visit family and friends in the Netherlands. So what’s a single girl to do? I decided to hibernate over the weekend and made a big pot of Italian-style meatballs in rich tomato sauce, thinking I’d eat it over the course of the weekend, have some friends over, eat together, have more friends over, eat some more…

It’s Monday afternoon now, and three friends came over at various times, armed with hungry stomachs and baguette to mop up the sauce with, and we’ve not yet seen the last of the meatballs.

Italian-style meatballs, serves 8

Ingredients:

  • 1 kg of lean ground beef
  • 2 egg yolks from large eggs
  • 300g concentrated tomato paste
  • 650g pureed tomatoes
  • 6-8 garlic cloves, smashed
  • 300ml homemade stock (I used beef stock and included the beef and carrots into the mix)
  • 1 large onion, diced
  • 2 tablespoons olive oil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 2 tablespoons brown sugar
  • 4 tablespoons balsamic vinegar
  • 250ml filtered water
  • 100ml dry white wine
  • salt, pepper to taste

How to make:

  1. In a large mixing bowl, using your hands, mix together the ground beef and egg yolk. When they are well-combined, shape them into balls. Set aside.
  2. In a large Dutch oven, over a medium fire, heat the 2 tablespoons of olive oil with the garlic cloves until aromatic. Then stir in the tomato paste, the tomato puree, diced onion and stock. Bring to the boil and then gently simmer over a low fire.
  3. Add the dried oregano, thyme, brown sugar, balsamic vinegar, dry white white and filtered water into the tomato sauce and stir well.
  4. Simmer for another 15 minutes, then add the raw meatballs into the tomato sauce.
  5. Let the meatballs cook on a low fire for 1 hour. I make mine in a Dutch oven, so if I don’t continue cooking it on the stovetop, I pop it in the oven for 1 hour on 150C, closed lid.
  6. Check on the meatballs every once in a while, and add water/wine according to your preference.
  7. 5-10 minutes before you want to eat, make the zoodles using your spiralizer or a cheese slicer. I usually portion half- to one whole courgette per person.

Enjoy!


 

ZoodlesMeatballs_S_01

Saya ditinggal suami seminggu selama dia pergi menjenguk keluarga dan teman di Belanda. Tiba-tiba “jomblo”, jadi ngapain ya?

Saya memutuskan untuk ber-hibernasi selama weekend (soalnya banyak buku yang belum dibaca menumpuk di rumah) dan saya bikin “bakso” daging ala Italia sepanci besar; saya pikir saya akan memakannya pelan-pelan weekend lalu, diantara kunjungan teman ke rumah untuk bantu saya memakani itu.

Ini sudah Senin sore dan sudah tiga teman yang datang berkunjung, masing-masing bawa perut kosong dan baguette untuk dimasukkan ke saus kental si bakso, dan pantat panci belum kelihatan karena bakso dan sausnya masih banyak ternyata.

Bakso ala Italia, serves 8

Ingredients:

  • 1 kg daging sapi giling
  • 2 kuning telur dari telur besar
  • 300g concentrated tomato paste
  • 650g purée tomat
  • 6-8 siung bawang putih, smashed
  • 300ml kaldu buatan sendiri (saya menggunakan kaldu daging, dan saya juga masukkan irisan daging dan wortel ke saus ini)
  • 1 bawang Bombay, dipotong dadu
  • 2 sendok makan minyak zaitun
  • 2 sendok makan oregano kering
  • 2 sendok makan thyme kering
  • 2 sendok makan brown sugar
  • 4 sendok makan balsamic vinegar
  • 250ml air putih matang
  • 100ml dry white wine
  • garam dan merica, secukupnya

How to make:

  1. Dalam mangkuk besar dan sambil menggunakan tangan, campurlah daging giling dan telur. Kalau sudah tercampur rata, bentuk menjadi bola-bola kecil. Sisihkan.
  2. Dalam Dutch oven ukuran besar, dengan api sedang, panaskan minyak zaitun dan bawang putih hingga harum. Tambahkan tomato paste, purée tomat, bawang Bombay dan kaldu daging. Panaskan sampai mendidih lalu kecilkan api.
  3. Tambahkan bumbu-bumbu kering (oregano, thyme), brown sugar, balsamic vinegar, dry white wine dan air matang ke saus tomat.
  4. Biarkan masak selama 15 menit, lalu tambahkan bola-bola daging yang masih mentah ke dalam saus tomat.
  5. Masak hingga matang, kurang lebih 1 jam, dengan api kecil. Saya sering pakai Dutch oven untuk memasak ini, jadi kalau tidak saya selesaikan dengan kompor, saya masukkan ke oven selama 1 jam, pada suhu 150C, dengan panci tertutup.
  6. Lihat-lihat status saus dan bakso, kadang kalau api terlalu besar, saus akan mengering. Tambahkan air atau wine sesuai selera.
  7. Biasanya 5-10 menit sebelum mau makan, saya membuat zoodles atau zucchini noodles pakai spiraliser atau pemotong keju. Rasio porsi biasanya 1 zucchini sedang per orang.

Selamat menikmati!

Filed Under: Recipes, of sorts Tagged With: everydayeats, gluten-free, lactose-free, metric

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