Meatballs in tomato sauce
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
For the tomato sauce:
- 3 gousses chopped garlic
- 1 feuille bay leaf
- 2 c. à soupe Nîmes olive oil PDO
- 1 large tin of whole tomatoes
- ½ c. à café paprika
- Salt (pepper)
For the meatballs:
- 2 slices of white sandwich bread
- 60 ml milk
- 450 g minced veal
- 100 g freshly grated Parmesan
- 1 egg
- 1 c. à soupe Nîmes olive oil PDO
- 1 gousse garlic (finely chopped)
- 10 g chopped flat-leaf parsley
- 1 c. à café dried oregano
- 1 c. à café Espelette chilli
- Salt
Astuce
Choose PDO olive oil from Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, PDO olive oil from Provence...
Instructions
- Prepare the tomato sauce: in a large non-stick frying pan over a medium-high heat, lightly brown the garlic with the bay leaf and paprika in PDO olive oil from Nîmes. Add the tomatoes and simmer over a low heat for 30 minutes. Roughly mash the tomatoes. Season with salt and pepper. Keep warm.
- Meanwhile, prepare the meatballs: finely chop the slices of bread until you have breadcrumbs. In a large bowl, mix the breadcrumbs with the milk and leave to soak for 5 minutes. Add the remaining ingredients and mix well with your hands.
- With your hands lightly oiled, shape each meatball using about 2 tablespoons of the meat mixture. Place the meatballs in the tomato sauce. Cover and cook for 10 minutes over a medium-low heat, turning them several times whilst cooking. Remove the lid and continue cooking for a further 10 minutes or until the meatballs are cooked through. Serve the meatballs with pasta or white beans.
Astuce
Choose PDO olive oil from Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, PDO olive oil from Provence...
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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