Meatballs with Rosemary and Tom Sauce. Cover the meatballs and refrigerate until required. Heat the oil in a stainless steel saucepan. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella.

Meatballs are a little time-consuming; all that rolling! So when we make meatballs we make a lot of them and either have them. Light, soft turkey meatballs simmered in a porcini-rosemary tomato sauce, and poured over creamy polenta. You can cook Meatballs with Rosemary and Tom Sauce using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Meatballs with Rosemary and Tom Sauce

It's 6 of Jacob's Cream Crakers.
Prepare 2 Sprigs of Fresh Rosemary.
It's 1 of Heaped Teaspoons Dijon Mustard or 1 if English.
You need 250 g of minced Beef or Pork (best 50:50).
You need 1/2 of Heaped Tablespoon dried Oregano.
It's 1 of Egg.
You need of Olive Oil.
You need 1 Bunch of Fresh Basil.
Prepare 1/2 of Medium Onion.
It's 2 Cloves of Garlic.
It's 1/4 tsp of Fresh or Dried Red Chilli.
It's 400 g of tin Tomatoes.
You need 1 Tablespoons of Balsamic Vinegar.
Prepare 200 g of Pasta (I like a nice thick Spaghetti).
You need of Parmesan Cheese.

An easy, rustic interpretation of Italian for two. Turkey meatballs, lined with earthy porcini mushrooms, rosemary, and Pecorino cheese and gently simmered in a rosemary-porcini tomato. These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. These meatballs are easy to prepare and go well with the tomato sauce, the preparation of which we have also detailed.

Meatballs with Rosemary and Tom Sauce step by step

Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl..
Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano..
Crack the egg into the bowl, then add a good pinch of sea salt and black pepper..
Mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with about 24..
Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed..
Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and finely slice the chilli..
Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden..
Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves..
Tip in the tin tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly..
Heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink..
Once cooked, add the meatballs to the sauce..
Cook the pasta in boiling salted water according to the packet instructions, then drain, my Italian friend says cook in water as salty as the sea. Return the pasta to the pan..
Spoon half the tomato sauce over the pasta and toss together, add the meatballs and eat :P.

A bit of gustatory nostalgia never hurt anyone at the table. Add the mushroom mixture to the meat. Add the rosemary, salt and pepper to taste, bread crumbs, egg and pepper flakes. Italian meatballs with ground pork shoulder, Italian sausage, bread, ricotta cheese, eggs, and herbs, in a simple tomato sauce with basil and Parmesan. To make the meatballs, combine the breadcrumbs, lemon zest, parsley, thyme and rosemary with the reserved onion mixture.