Meatballs in tomato and herb sauce

Name: Meatballs in tomato and herb sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Bread rolls from the previous day; 1 (approx. 80 g) Onion; 600 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 1 collar Spring onions; 3 Branches of rosemary; 3 Stem(s) Basil; 1 glass (240 ml) paprika-filled olives; 1 can(s) (850 ml) Tomatoes; 1 TABLESPOON Sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Bread rolls from the previous day
1 (approx. 80 g) Onion
600 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
1 collar Spring onions
3 Branches of rosemary
3 Stem(s) Basil
1 glass (240 ml) paprika-filled olives
1 can(s) (850 ml) Tomatoes
1 TABLESPOON Sugar

Directions

1
Soak rolls in cold water. Peel and finely chop the onion. Squeeze out the bread roll, knead with onion and minced meat. Season with salt and pepper and form into 12 meatballs. Heat 2 tablespoons of oil in a pan.
2
Fry the meatballs on both sides for about 5 minutes. Clean, wash and cut the spring onion into rings. Wash the herbs, dab dry, leave 1 sprig of rosemary to garnish. Pluck the rest of the leaves or needles from the stems and cut them into small pieces.
3
Drain the olives and cut half into slices. Heat 1 tablespoon of oil in a saucepan, sauté spring onions until translucent, add tomatoes in the juice. Coarsely chop the tomatoes with a spatula.
4
Fold in olive slices and herbs, season to taste with sugar, salt and pepper. Arrange the meatballs with the tomato sauce on plates, garnish with rosemary. Remaining extra olives are enough. Ciabatta tastes good with it.