Meatball and pasta tomato soup

10 ml garlic flakes
820 g tomatoes, finely chopped
23 ml tomato paste
2 beef stock cubes, crumbled
2 litre hot water
15 ml sugar
80 ml elbow macaroni
5 ml basil

500 g mince
190 ml stale breadcrumbs
1 onion, chopped
5 ml garlic and herb seasoning
1 egg, lightly beaten
15 ml oil
15 ml oil
1 onion, chopped

Cook onion and garlic flakes (soaked for 10 minutes, then drained) in oil until onion is soft. Add tomatoes, tomato paste, stock cubes, water and sugar and blend well. Bring to the boil and simmer covered for 15 minutes. Combine all meatball ingredients, except the oil, and roll into small balls. Brown the meatballs in the oil and, when cooked through, drain. Add elbow macaroni and meatballs to soup, boil uncovered until pasta is tender. Stir in the basil and simmer for five minutes. Serves 6.


Meatballs and Sunday Sauce

Dankie vir jou resep Okkie


What You’ll Need:

1/4 cup plus 1 tablespoon olive oil, divided
1/4 cup coarsely chopped onion
2 garlic cloves, chopped
4 cans whole tomatoes, coarsely chopped
2 bay leaves
2 teaspoons coarse salt, divided
1 teaspoon black pepper, divided
1 kg ground beef chuck
1/2 cup Parmesan cheese
1 cup plain bread crumbs
1/4 cup finely chopped parsley
1/4 cup finely chopped onion
2 large eggs

What To Do:

To make the sauce, in a large pot, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and sauté 3 to 4 minutes, or until tender, stirring frequently. Add tomatoes with liquid, the bay leaves, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; mix well. Cover, bring to a boil, then reduce heat to low and let simmer.

Meanwhile, in a large bowl, combine the remaining ingredients except the 1/4 cup oil. Mix well then form into 18 meatballs.

In a large skillet, heat the 1/4 cup oil over medium heat. Place half the meatballs in skillet and cook until browned on all sides, but not cooked through. Transfer meatballs to a paper towel-lined baking sheet to drain. Repeat with remaining meatballs.

Place meatballs in sauce and stir gently. Cover and let simmer for 30 minutes. Uncover and continue cooking for 2-1/2 to 3 hours, or until sauce is thickened, stirring frequently.
Makes 18 meatballs.

Enjoy with spagetti ot taliatelle and a cool summer dsalad