Ingredients :
- For the meatballs
- 2 lb ground beef
- 2 cup Roughly chopped mushrooms
- 1/2 onion, chopped
- 4 garlic cloves
- 1 bunch cilantro
- 1 large egg
- 1 tbsp ketchup
- 1 tbsp smoked paprika
- 1 tbsp dry oregano
- 2 tbsp BBQ spice mix
- 1/3 cup bread crumbs
- 1 Salt and pepper to taste
- For the sauce
- 3 tbsp olive oil
- 1/2 onion, chopped
- 3 garlic cloves roughly chopped
- 1 can whole peeled tomatoes
- 1 can tomato sauce
- 2 tbsp tomato paste
- 3 tbsp freshly chopped basil
- 1 tbsp dried oregano
- 1 salt and pepper to taste
Method :
- In a large skillet, on medium high heat, add onions, mushrooms, salt and pepper
- Sauteed until soft and mushrooms released most of their water
- Add garlic and cook for an extra minute, then put aside to cool
- In a food processor add cilantro and sauteed vegetables.
- Pulse until finely chopped, not pureed.
- In a large bowl add the meat, sauteed vegetables and the rest of the ingredients and mix well
- Let rest, covered, in the fridge for 20 minutes
- Preheat oven to 375
- For the sauce:
- In a large saucepan add the first three ingredients and sauteed until tender.
- Add the rest of the ingredients and simmer for 20 minutes.
- I use a chopping wand to smooth out the sauce
- Line a half sized sheet pan with foil and scoop out your meatballs
- Bake for around 20 minutes
- Carefully place meatballs into sauce pan and continue to cook for about half an hour
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