Herb and Onion Meatballs in Tomato Sauce
"This recipe is directly from the lipton website: www.lipton.ca
Easy and very tasty. Why complicate your life when something is this easy ;)
Tip:.
These meatballs can be made ahead and frozen for use in last minute suppers"
photo by Chef Nado
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
2-4
ingredients
-
for herb onion meatball
- 1 Lipton Onion Soup Mix
- 1 egg, beaten
- 1⁄2 cup soft fresh breadcrumb
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons dried oregano leaves
- 1⁄2 teaspoon dried thyme leaves
- 1 teaspoon black pepper
- 1 1⁄2 lbs lean ground beef
-
for tomato sauce
- 1 canned diced tomato, divided 796ml
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 1⁄2 teaspoon black pepper
- 1⁄4 cup shredded parmesan cheese
- hot cooked spaghetti
directions
- Meatballs: Preheat oven to 350° F (180° C). Combine soup mix with egg, bread crumbs, basil, oregano, thyme and pepper. Crumble in beef and using your hands to gently combine. Form beef into 28 meatballs, each about 1-in (2.5 cm) in diameter. Set meatballs on a foil-lined baking sheet. Bake for 20 minutes, turning twice, or until cooked through. Transfer to an 8 cup (2 L) casserole dish.
- Sauce: Place half the can of tomatoes in a blender and pulse until smooth. Blend in tomato paste, garlic and pepper. Stir in remaining diced tomatoes. Pour sauce mixture over the meatballs. Bake for 30–35 minutes, or until hot and bubbly. Sprinkle shredded cheese over the centre of the dish for the last 5 minutes of baking. Serve with hot, cooked spaghetti.
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Reviews
-
I found this recipe when I wanted to make a simple meatball without a lot of preparation and chopping of stuff (I was in a hurry), but one with a lot of flavor. It's not bad! I used lean ground turkey instead and I did modify to what I had on hand (substituted Panko bread crumbs, and a few tablespoons water for the soft crumbs) and I did add a little worcestershire and ketchup simply because I was afraid the turkey would dry out. I baked in the oven (spray the foil to avoid sticking!) without turning and they were just fine. Then instead of making the tomato sauce, I used a 28 ounce jar of tomato basil pasta sauce because I didn't have enough diced tomatoes to make the sauce. At the end, I topped with both some mozzarella and parm. Served with penne and a green vegetable. Easy and quick . I do have to say that I was skeptical of baking the meatballs twice (even though the second time was in the sauce) because I didn't really see the reason for cooking them so long and I was afraid they would overcook, but they came out really tender. Now I know! lol
Tweaks
-
I found this recipe when I wanted to make a simple meatball without a lot of preparation and chopping of stuff (I was in a hurry), but one with a lot of flavor. It's not bad! I used lean ground turkey instead and I did modify to what I had on hand (substituted Panko bread crumbs, and a few tablespoons water for the soft crumbs) and I did add a little worcestershire and ketchup simply because I was afraid the turkey would dry out. I baked in the oven (spray the foil to avoid sticking!) without turning and they were just fine. Then instead of making the tomato sauce, I used a 28 ounce jar of tomato basil pasta sauce because I didn't have enough diced tomatoes to make the sauce. At the end, I topped with both some mozzarella and parm. Served with penne and a green vegetable. Easy and quick . I do have to say that I was skeptical of baking the meatballs twice (even though the second time was in the sauce) because I didn't really see the reason for cooking them so long and I was afraid they would overcook, but they came out really tender. Now I know! lol
RECIPE SUBMITTED BY
Every few years, I move to a new country so learning to cook with local ingredients is a challenge but very fun too as one discovers new things. Sometime I have to substitute ingredients as they are not all available. The result can be interesting!
