Tomato sauce with lemon meatballs

Ingredients for 4 servings:

• 2 large cans of tomatoes, peeled
• ½ pack of Italian herbs, frozen
• 2 garlic cloves
• 1 large onion(s)
• 2 tsp sugar
• 1 ½ tbsp balsamic vinegar
• 4 tbsp red wine
• 30 g capers, pickled, also some of the liquid
• 400 g minced beef
• 1 lemon(s), organic
• 2 tbsp crème fraîche
• 2 tbsp Parmesan
• lemon juice
• Salt
• pepper
• Thyme
• oregano
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the garlic and onions and sauté in olive oil with a little sugar until translucent. Add the herbs and fry briefly. Add the peeled tomatoes, crush them, season well with sugar, salt, pepper, oregano, and thyme, and simmer the sauce. Meanwhile, grate the lemon zest and knead it well with the minced meat, crème fraîche, Parmesan cheese, salt, and pepper. Form the meat mixture into walnut-sized balls, fry them in olive oil until browned all over, and deglaze with the lemon juice and a little of the caper juices. Add the cooked meatballs to the sauce, add the capers, balsamic vinegar, red wine, and a little of the cooking juices, and simmer for a little longer. Serve with pasta.