Meatballs in Tomato Sauce

How to do it:

1. Peel the onions and garlic cloves. Dice the onions very small. Put the minced meat in a large bowl. Mix with the onion cubes. Squeeze the garlic. Season well with salt, pepper, marjoram and thyme. Knead or shape into a “large lump”. Cover and let rest in the refrigerator for 10 minutes.
2. During the meat rest period, wash the tomatoes, dry them and cut out the blossoms. Cut the tomatoes into large pieces and set aside accordingly. Prepare instant meat stock.
3. Take the minced meat out of the fridge. Carefully shape small meatballs one at a time. In the poured out flour, tumble back and forth one at a time. Heat oil in a large pan. Place the balls one by one in the hot oil, not one on top of the other. Fry the pan together over a medium heat, swinging the pan back and forth, until juicy and brown.
4. Put the minced meatballs from the pan into a colander, drain them over a suitable saucepan or something similar and put them away in the meantime. Note position. Drip fat can then be gone, we no longer need it.
5. Scatter the remaining flour into the still hot cooking fat and do not roast it too dark. Deglaze with the broth so that a light roux is formed. Stir in tomato ketchup and gravy powder. Add the bay leaf, tomato pieces, sugar and herbs. Simmer while stirring and simmer with the meatballs for 5 minutes. Maybe again to taste.
6. Serve the minced meatballs in tomato sauce with all kinds of pasta or with herb rice, but also with a mashed potato. – The photo has “Uncle Ben’s Express Curry Rice – India” from the bag as a side dish. An alternative if you want to go even faster. . .

Enjoy your meal and always turn off the stove!