Meatballs in Tomato Sauce

Name: Meatballs in Tomato Sauce
Yield: Serves 6
Ingredients: Simple Tomato Sauce; 1½ lb/675 g rump steak, trimmed of excess fat and all gristle; 2 tbsp olive oil; 2 onions, skinned and as finely chopped as you can manage; 1½ lb/675 g best quality pork sausages, each slit with a sharp knife and the skins peeled off – this takes seconds; 2 tbsp finely chopped parsley and snipped chives, mixed; 2 tbsp finely chopped parsley and snipped chives, mixed; A dash of Tabasco sauce; A couple of pinches of salt and freshly ground black pepper; A couple of pinches of salt and freshly ground black pepper; Flour for dusting; Olive oil for frying the meatballs – you need little oil if you have a non-stick pan; Olive oil for frying the meatballs – you need little oil if you have a non-stick pan; Olive oil for frying the meatballs – you need little oil if you have a non-stick pan

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

When you make your own meatballs you can turn a mundane dish into something really special. I like to use half beef – and as for hamburgers, I buy rump steak and pulverize it in the food processor rather than buy ready-minced beef – and half good-quality pork sausagemeat. The sausagemeat keeps the meatballs juicy and the flavours of both meats and the other ingredients make a delicious combination. The meatballs freeze very well in their tomatoey sauce. The only drawback is that you always

Ingredients

Main course

Ingredients

Method