Meatballs with tomato sauce

July 23, 2009


The grated potato makes the meatballs juicy and fluffy and the seasoning is just exquisite. This dish is excellent served over mashed potatoes or clean white rice.


Serves: 8




  • 1 kg ground beef

  • 1 medium potato, grated

  • 2 medium carrots, chopped

  • 1 onion, chopped

  • 1 egg

  • 100g tomato paste

  • 6 garlic cloves, chopped

  • 1 cup dry white wine

  • 2 dry chili peppers

  • 3 bay leaves

  • 1 tsp. coriander seeds

  • 1 tsp. black pepper

  • 1 tsp. oregano

  • 1 tsp. baking soda

  • 4 dried sage leaves

  • Olive Oil

  • Nutmeg

  • Salt




  • In a large bowl, mix the ground beef, grated potato, baking soda and egg

  • Grind the black pepper, coriander seeds, 1 chili pepper, the sage leaves and a teaspoon of salt in a mortar. Grate some nutmeg into the resulting powder and mix with the beef mixture

  • In a wide saute pot, heat some olive oil. Using wet hands, shape the beef mixtue into golf ball size and place in the pot. Wet your hands occasionally to make shaping easier. Broil until the balls are brown on one side, then turn over and broil the other side. When all balls have turned brown, put them aside.

  • Add the chopped onion, carrots and garlic to the pot (add some more olive oil if needed) and saute until the onion has turned golden brown.

  • Add the white wine and let sizzle for a minute or two, then add the tomato paste and one cup of water. Add the bay leaves, oregano, the remaining chili and some salt to taste. Simmer for 45 minutes.

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