Baked meatballs in tomato sauce

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 600 g minced meat, mixed
• 1 m.-sized egg(s)
• 4 tbsp breadcrumbs
• 60 g Parmesan, freshly grated
• 4 tbsp milk
• 1 tsp mustard, medium hot
• 1 tsp oregano, dried
• some salt
• some black pepper, freshly ground
• 2 tbsp olive oil
• 1 can of tomatoes, peeled (850 ml)
• 1 tsp sugar
• 1 tbsp balsamic vinegar
• 125g mozzarella
• n. B. Basil for garnishing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

For the meatballs, peel and finely dice 1 onion and 1 clove of garlic, then knead them in a bowl with the minced meat, egg, breadcrumbs, Parmesan cheese, milk, mustard, and oregano. Season with about 1 level teaspoon of salt and several turns of freshly ground black pepper. Form the minced meat mixture into about 8 meatballs. Heat the olive oil in a large ovenproof pan and fry the meatballs for about 8 minutes, turning occasionally. Then remove and drain on kitchen paper. For the tomato sauce, peel and finely dice 1 onion and 1 clove of garlic, then sauté in the pan in the fat. Then add the tomatoes and their juices, chopping them slightly, bring to a boil, then cover and simmer for about 10 minutes. Season to taste with a little salt, sugar, a few turns of freshly ground black pepper, and the balsamic vinegar. Drain the mozzarella and slice it. Place the meatballs on top of the tomato sauce, arrange the mozzarella slices on top, and bake in a preheated oven at 200°C (175°C fan-assisted oven) for about 15 to 20 minutes. Sprinkle with basil leaves, if desired. Serve with tagliatelle pasta.