Meatball Rally
Meatballs Rajda offers the popular tomato sauce in a slightly different form. The balls, seasoned with parmesan, garlic and herbs, are baked directly in a tomato sauce with red wine, which makes the flavors beautifully combined. You can serve them with pasta or dumplings.
Ingredients · Servings 1 dose
- For the meatballs:
- 500 g minced meat (mixture of pork and beef)
- 1 egg
- 1 clove of garlic
- 50 g breadcrumbs
- 50 ml milk (or cream)
- 30 g parmesan cheese
- Italian seasoning to taste
- salt
- ground pepper
- a little breadcrumbs for coating
- For the tomato sauce:
- 400 g crushed tomatoes (1 can)
- 1 onion
- 100 ml dry red wine
- homemade ketchup to taste
- fresh basil
- 1 tablespoon oil
- Italian seasoning
- salt
- ground pepper
Method · 1 h 5 min
- Place the minced meat in a bowl and make a well in the middle. Add 50 g of breadcrumbs, pour over the milk and leave to soak briefly. Peel and crush the garlic.
- Add the egg, garlic, grated Parmesan, Italian seasoning, salt and pepper to the meat. Mix everything thoroughly and let the mixture rest for about 15 minutes.
- Form the mixture into balls approximately the size of a ping-pong ball, coat them in breadcrumbs and set aside.
- Peel and finely chop the onion. Wash, dry and chop the basil.
- Heat the oil in a saucepan and sauté the onion for about 5 minutes. Add the red wine and let it boil down completely.
- Add crushed tomatoes, homemade ketchup, Italian seasoning and chopped basil. Mix and season with salt and pepper to taste.
- Add the prepared meatballs to the sauce, cover with the baking lid and bake until the balls are thoroughly cooked, approximately 30 minutes.
- Season the finished sauce to taste and serve the meatballs with tomato sauce with pasta or dumplings.
