Extra Virgin

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Meatballs with tomato sauce recipe

OIL USES: Cook & Stew

INGREDIENTS

SERVINGS: 4
  • 2 lbs minced beef
  • 0.5 cup bread crumbs
  • 0.5 tsp fresh rosemary
  • 1 sprig fresh rosemary
  • 2 tsp dried oregano
  • 2 eggs
  • 3 lbs tomatoes
  • 2 handfuls of fresh basil
  • 2.5 oz shredded mozzarella cheese
  • 2.5 oz. grated Parmesan cheese
  • 2 cloves garlic
  • 1 onion
  • 2 tbsp GOYA® Extra Virgin Olive Oil
  • 1 tbsp Dijon mustard
  • 2 tsp salt
  • 1 tsp black pepper

PREPARATION

1
In a mortar and pestle, crush the rosemary leaves and 1 peeled garlic clove with the cumin, salt and pepper. Set aside
2
Next, in a large bowl put the minced meat with the bread crumbs, the mustard, the yolks from the two eggs, half the Parmesan cheese, the oregano and the mixture of rosemary and garlic that you made in the mortar. Mix everything together well until the ingredients are blended and then set aside for a couple of minutes. Next, separate the mixture into portions and form the meatballs with your hands. Set aside.
3
Pour GOYA® Extra Virgin Olive Oil into a skillet over high heat and brown the meatballs. Set aside.
4
In the same skillet, lower the heat to the lowest setting and brown the sliced onions with the remaining chopped garlic. Add the diced tomato and cook until the sauce is made.
5
Now, add the meatballs into the pan with the sauce and sprinkle over the mozzarella cheese and Parmesan.
6
Place the pan in the oven for 15 minutes until the cheese is bubbling.
7
Finally, add some fresh basil leaves. And that's it! You've made your meatballs!

Extra Virgin

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