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🍽️ Tomato-stuffed meatballs on tomato sauce

773 kcal · 30 min · 4 servings

Ingredients

• 400 g mixed minced meat
• 1 egg
• 100 g veal mince
• salt
• pepper
• 250 g small plum tomatoes (or cherry tomatoes)
• ghee (for frying)
• 1 small onion
• 2 garlic cloves
• 2 tbsp olive oil
• 50 g ripe tomatoes
• salt
• pepper
• 350 g thin ribbon pasta

Instructions

1. 1. Preheat the oven to 100 degrees Celsius.
2. 2. Mix the minced meat, the egg, and the meatloaf mixture in a bowl.
3. 3. Season the mixture with salt and pepper.
4. 4. Shape the dough into a 3-centimeter thick rope.
5. 5. Divide the rope into equal-sized pieces.
6. 6. Flatten each piece.
7. 7. Place half a tomato on each meat patty.
8. 8. Wrap the meat dough around the tomato.
9. 9. Heat ghee in a pan over medium heat.
10. 10. Fry the meatballs on all sides until golden brown.
11. 11. Place the fried balls into a baking dish.
12. 12. Keep the balls warm in the oven at 100 degrees Celsius.
13. 13. Peel the onion and the garlic.
14. 14. Finely chop the onion and garlic.
15. 15. Heat oil in a pot.
16. 16. Sauté the onion-garlic mixture in the oil.
17. 17. Blanch the remaining tomatoes briefly with boiling water.
18. 18. Remove the skin from the tomatoes.
19. 19. Dice the peeled tomatoes into small cubes.
20. 20. Add the tomato cubes and the broth to the onion mixture.
21. 21. Bring the sauce to a boil.
22. 22. Let the sauce simmer for 3 to 5 minutes.
23. 23. Finally season the sauce with salt and pepper.
24. 24. Cook the pasta in plenty of salted water until al dente.
25. 25. Drain the pasta and let it drip dry.
26. 26. Plate the pasta with the tomato sauce and the meatballs.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 773
• Protein: 36 g · Fett/Fat: 41 g · Carbs: 65 g