Sunny Tomato Sugo with Med Style Meatballs (Almost Vegetarian :))
Hey friends, Rémy here! I finally dug up this old draft from my digital drawer and finished it just in time for our big relaunch. It's a real favorite of mine—a rich, sunny tomato sugo packed with deep Mediterranean flavors, paired with incredibly juicy, herb-loaded meatballs. And yes, 'almost vegetarian' is my little joke because of those cheeky anchovies in the sauce and, well, nearly a kilo of beautiful minced meat! It's comfort food at its absolute best. Eet smakelijk!
≈ 495 kcal · 34 g Protein · 28 g Kohlenhydrate · 27 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
In a large mixing bowl, combine the minced beef, minced pork, chopped oregano, basil, chili, marjoram, finely chopped yellow pepper, chopped onions, chopped garlic, nutmeg, bread crumbs, oats, eggs, capers, and a generous pinch of salt and black pepper. Mix thoroughly with your hands and shape into medium-sized meatballs.
- 2
Heat 2 tablespoons of olive oil in a large, deep pan or Dutch oven over medium-high heat. Sear the meatballs in batches until beautifully browned on all sides. They do not need to be fully cooked through yet. Transfer them to a plate and set aside.
- 3
In the same pan, add the remaining 2 tablespoons of olive oil. Sauté the sliced onions and garlic cloves for about 5 minutes until soft and translucent.
- 4
Stir in the pureed onions, anchovy fillets, and chili paste. Cook for 2 to 3 minutes, letting the anchovies melt completely into the oil to create a rich, savory base.
- 5
Add the fresh ripe tomatoes, chopped sun-dried tomatoes, tomato puree, and chopped canned tomatoes. Stir well to combine.
- 6
Pour in the reduced balsamic vinegar and stock. Add the dark sugar and bay leaves. Bring the sugo to a gentle simmer.
- 7
Carefully slide the seared meatballs back into the simmering sauce. Cover the pan and let it cook on low heat for about 35 to 40 minutes, stirring occasionally, until the sauce is thick and rich, and the meatballs are tender and cooked through.
- 8
Discard the bay leaves. Taste the sauce and adjust the seasoning with salt and pepper if needed. Serve hot over your favorite pasta or with crusty bread.
Rémys Weinempfehlung
Medium-bodied Italian Red
A Chianti Classico or a Barbera d'Asti works beautifully here. The bright acidity of these wines cuts through the rich tomato sugo and complements the savory, herby meatballs perfectly.
