Meatballs in Tomato Sauce

Based on Baby Led Weaning Cookbook recipe. Removed onions and increased tomatoes. Meatballs are superb for baby since they are soft and easily picked up. First time made this with only 14 oz of tomatoes but the meatball to sauce ratio was a bit high for my liking. Using a 28 oz can came out better.

For the meatballs

• 1 lb lean ground beef (or mix of lamb, pork, beef)
• 1 egg, beaten
• 3-4 cl garlic, finely chopped
• 1 t dried mixed herbs OR oregano
• 2 T fresh parsley, chopped
• 1 T balsamic vinegar
• 1/2 c breadcrumbs
• optional: 1 T parmesan

For the sauce

• 4 cl garlic, chopped
• 2 T tomato paste
• 28* oz can chopped/crushed tomatoes
• 1 handful fresh basil leaves, torn
• black pepper
• optional: bay leaf, basil, parsley

1. Put all the meatball ingredients into a bowl and combine using your hands.
2. Shape into golf ball size. Ideally refrigerate about an hour to firm up.
3. Heat oil (optional) in frying pan and add the meatballs. Fry gently until they are browned all over, turning as needed.
4. Lift out of pan with slotted spoon (to drain off oil) and set aside.
5. Return pan to heat and add the garlic, stirring for a couple minutes.
6. Stir in tomato paste, then add tomatoes, HALF the basil, and black pepper.
7. Stir well and bring to a boil. Return meatballs to the pan, cover, and simmer for 10-15 min until the sauce has thickened and the meatballs are cooked through (test by cutting one in half).
8. Serve warm with pasta, rice or couscous, with remaining basil sprinkled on top

Alternative

Bake the meatballs for 15-25 min (depending on size) at 350F. 

Freeze half the meatballs to cook later.