Here is a little recipe for meatballs in tomato sauce, the famous Italian boulbet al sogo, which I loved to have as a child, and I still love it!
This recipe will perfectly accompany your pasta dishes 🙂
You can easily freeze it and reheat it in a saucepan over low heat, adding a little water if you find it too thick.
°30 ml (2 tablespoons) olive oil
°1 red onion, thinly sliced
°2 carrots cut into pieces
°2 zucchini cut into slices
°3 bell pepper
°16-60 ml jar of marinara sauce
+To prepare the meatballs:
°450 gm lean ground beef
°450 g (1 lb) Italian sausage
°250 ml Parmesan cheese
°1/4 c plain breadcrumbs
°30 ml onion powder
°10 ml garlic powder
à10 ml (2 teaspoons) chopped fresh thyme
Salt and pepper to taste
°Fresh chopped parsley, to taste
* Steps :
Preheat oven 190°C (375°F).
In bowl, mixing meatball ingredients. Form 40 meatballs using about 30 ml (2 tablespoons) of the mixture each.
In a large skillet, heat half of the olive oil over medium heat. Frying some meatballs at time for 2 to 3 min on all side. Reserving on a plate.
In same skillet, heat rest olive oil on heat. Cook the onions for one to two minutes.
Add carrots, zucchini, and pepper to the skillet. Continue cook for 2 to 3 min.
Add marinara sauce and meatballs. Season with salt also pepper also stir.
Transfering preparation to baking dish Bake for 20 to 25 minutes, until the meatballs inside are no longer pink.
We take it out of the oven, let it cool, and then cool in the fridge.
Cover the dish with plastic wrap, then with a sheet of aluminum foil. Put it in the freezer.
The day before meal, letting dish thaw in refrigerator.
When you’re ready to eat, preheat the oven to 180°C (350°F).
Remove the aluminum foil and the plastic wrap from the pan. Return the tin foil to the plate.
Heat the casserole in the oven for 30 to 40 minutes.
When ready to serving, garnishe with parsley.