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Meatballs in tomato sauce

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Ingredients for 6 servings:

  • 2 cans of tomatoes, peeled (800 g)
  • 1 tsp salt
  • 2 tsp broth, granulated
  • 2 tsp basil
  • 3 clove(s) garlic, squeezed
  • 1 dash of olive oil
  • 1 shot of red wine
  • 1 pinch(s) of sugar
  • 500 g Mett (pork), Thuringian style

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place the canned tomatoes in a pot and mash with a potato masher or puree with an immersion blender. Add the salt, granulated broth, basil, 2 crushed garlic cloves, olive oil, red wine, and sugar; bring to a boil and continue to simmer. Meanwhile, mix the Thuringian Mett (a kind of meatball) with 1 crushed garlic clove and form into small meatballs. Add the meatballs to the tomato sauce and simmer for about 1 hour. Serve with pasta and iceberg lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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