Meatballs in tomato sauce
20 small steps, 4 of them done meanwhile, while a timer runs. The main ingredients: spaghetti, ground beef and diced tomatoes.
- Time
- 45 min
- Difficulty
- Medium
- per serving
- 910 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine or the air fryer.
Ingredients
- Spaghetti180 g
- Ground beef250 g
- Diced tomatoes400 g
- Egg1
- Breadcrumbs3 tbsp
- Parmesan30 g
- Onion1
- Garlic cloves2
- Tomato paste1 tbsp
- Basil½ bunch
- Vegetable oil2 tsp
- Oregano½ tsp
- Sugar1 pinch
- Water2 l
- Saltto taste
- Black pepperto taste
Contains Gluten, Lactose and Egg
You need
9 parts- Large, deep pan
- Large pot
- Bowl
- Cutting board & knife
- Grater
- Strainer
- Wooden spoon
- Cup
- Plate
Directions
20 stepsDice the onion
Peel the onion and dice it very finely.
- 1 Onion
Chop the garlic
Peel the garlic cloves and chop them finely.
- 2 Garlic cloves
Grate the Parmesan
Finely grate the Parmesan.
- 30 g Parmesan
Knead the meat mixture
Put the ground beef, egg, 2 tbsp breadcrumbs, half of the onion, 1 garlic clove, half of the Parmesan, oregano, 1 tsp salt and pepper in a bowl and knead briefly into a smooth mixture.
- 250 g Ground beef
- 1 Egg
- 2 tbsp Breadcrumbs
- ½ tsp Oregano
- Salt
- Black pepper
Shape the meatballs
With wet hands, shape the mixture into about 14 walnut-sized balls (about 20 g each).
Heat the pan
High heat
Heat vegetable oil in a large, deep pan over high heat until it shimmers.
- 2 tsp Vegetable oil
Brown the meatballs
5 minHigh heat
Place the meatballs in the pan in a single layer. Leave them for 2 minutes, then brown all over for about 3 minutes. They're still raw inside.
Onto the plate
Put the meatballs on a plate. Leave the fat in the pan.
Soften the onion
3 minMedium heat
Turn the heat to medium. Soften the rest of the onion with 1 pinch salt for about 3 minutes, until soft. Scrape up the browned bits while you do.
- Salt
Toast the tomato paste
1 minMedium heat
Stir in the rest of the garlic and the tomato paste and toast for about 1 minute, until the paste darkens.
- 1 tbsp Tomato paste
Add the tomatoes
Medium heat
Stir in the diced tomatoes, 1 pinch salt and 1 pinch sugar and bring to a boil. Add the meatballs with their juices.
- 400 g Diced tomatoes
- Salt
- 1 pinch Sugar
Let it simmer
15 minLow heat
Put the lid on at an angle and simmer gently over low heat for about 15 minutes, until the meatballs are no longer pink inside (72 °C) and the sauce thickens.
Put the water on
8 minHigh heat
Meanwhile, while step 12 runs
Meanwhile, bring 2 l water to a boil in a large pot over high heat.
- 2 l Water
Cook the spaghetti
8 minHigh heat
Meanwhile, while step 13 runs
Salt the water with about 20 g salt and add the spaghetti. Cook 1 minute less than the package says, about 8 minutes. Stir now and then.
- Salt
- 180 g Spaghetti
Pick the basil
Meanwhile, while step 14 runs
Pick off the basil leaves.
- ½ bunch Basil
Toast the breadcrumbs
2 minMedium heat
Meanwhile, while step 14 runs
Toast 1 tbsp breadcrumbs in a small dry pan for about 2 minutes, until golden and nutty. Stir constantly.
- 1 tbsp Breadcrumbs
Scoop off the pasta water
Scoop about 100 ml pasta water out with a cup.
Drain
Drain the spaghetti in a strainer.
Toss the spaghetti
1 minMedium heat
Add the spaghetti to the sauce with a splash of pasta water and gently toss for 1 minute, so the meatballs stay intact.
Plate up
Divide among the plates. Sprinkle with the rest of the Parmesan, the crispy breadcrumbs and basil.
Nutrition
per serving910 kcal
- Protein
- 47 g
- Carbohydrates
- 90 g
- Fat
- 39 g
Guide values, calculated from the ingredients.
