Meatballs in Tomato Sauce
For the Meat Balls
Preheat oven to 200°C
1 lb lean ground beef
1/2 Spanish onion, finely diced
2 tablespoon finely chopped parsley
1/2 teaspoon fresh thyme
1 1/2 cups breadcrumbs
1 granny smith apple, peeled and grated
1 tablespoon concentrated chicken stock (or bouillon cube dissolved in hot water)
1 clove garlic, finely diced
cracked black pepper
Mix all the ingredients together in a large bowl until combined. Form into meatballs Place in an oven proof dish and bake in the oven for 30 minutes.
6 medium vine tomatoes, diced
1 tablespoon olive oil
the other half of the onion, diced (see above)
1 crushed clove garlic
1 can diced tomatoes
1 tbsp balsamic vinegar
1 tbsp honey
1/2 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil
A dozen pitted black olives, cut in quarters
1 teaspoon of capers
Four anchovy fillets, chopped
salt and pepper to season.
Saute the onion and garlic in the oil until soft. Add in the fresh tomatoes and cook for a few minutes. Add the vinegar and honey and cook for about a minute. Add in the remaining ingredients. Bring to a simmer and allow to simmer until meatballs are ready.
Puree the sauce using a hand blender. Add the meatballs to the sauce, stir, reduce the heat and allow to sit at the lower heat for a few minutes.
Serve with a side salad and crusty bread.