I am aware there there are a gazillion meatballs in tomato sauce recipes out there, but nevertheless, here is my small contribution.
You will need for 8-10 meatballs:
- 2 cans plum tomatoes
- 2 large onions or 8 small onions (I find the smaller more tasty)
- 1 whole garlic
- 2 small carrots
- fresh thyme, rosemary, basil and oregano
- 400g organic grass-fed beef mince (5% fat)
- 1 large free-range egg
- 2 tbsp. coconut oil
- sea salt
Start with peeling the garlic, onion and carrots. Chop them all thinly or use a chopper.
Heat up under medium-high heat a deep pan or wok and melt a tbsp of coconut oil. Throw the onion and leave to golden, stirring occasionally. Add garlic and carrots and continue to sizzle.
Remove the stems from rosemary and oregano, keeping only the leaves. Chop the herbs grossly and add them to the wok. Leave for 5-10 minutes under medium heat.
Add the tomato cans and 3 tsp. sea salt. Mix well, reduce the heat to low and cover. Leave to simmer at 45 minutes to an hour.
Meanwhile, mix the mince in a bowl with an egg and 1 tsp. sea salt.
Using your hands, shape the meatballs and squeeze them well to make sure they are compact - otherwise they will crumble during cooking.
Heat up a skillet or frying pan and melt 1 tbsp coconut oil under high heat. Place half your meatballs, leaving enough space between them so they do not touch each other. Leave until brown, flip around and repeat on the other side. The goal is that both sides are nicely brown but the middle remains raw.
Add the meatballs to your sauce, cover and leave to cook for another 10 minutes.
If you feel really fancy, add some raw milk cheese just before serving. Be careful of very salty cheeses like Parmigiano or Pecorino - I would rather recommend Cheddar.