Meatballs in tomato sauce
A classic comfort dish with a hint of whiskey. Perfect for a family dinner, serve with mashed potatoes and peas and carrots.Print Pin FB X Rate
- Put on the water and add the beef stock
- Mix the minced meat with the herbs. Wet your hands and roll the balls. By keeping your hands wet, the minced meat will not stick to your hands.
- Cook the balls in the broth for up to 10 minutes.
- Brown the balls briefly.
- In a large bowl, melt the butter and add the flour. Stir well and you get a roux. Let it warm gently for up to 5 minutes, stirring occasionally. This way you get the flour flavor out of the roux (and therefore the sauce).
- Pour the milk into the roux little by little and stir well until the roux is completely absorbed by the milk. Clumps? Don’t panic – keep stirring and if it doesn’t work, just bring out your mixer.
- Add the beef broth as well.
- Add the tomato paste can by can until you have a sufficient red tomato sauce (both in terms of sight and taste). This can be up to 3 cans.
- Add a dash of whiskey or cognac and season with salt and pepper.
- Add the balls.
- For a spicy touch, add a pinch of red pepper flakes to the tomato sauce.
- Replace some of the minced meat with minced veal or pork for a different flavor.
- For a non-alcoholic version, omit the whiskey/brandy or substitute with balsamic vinegar.
- Add finely chopped vegetables such as onion, bell peppers, or mushrooms for extra flavor and texture.
- Serve over spaghetti or with a side of toasted garlic bread for a filling meal.