Meatballs in Tomatoes and Cream

by Carol Ranas
2 minutes read
One weekend, I was running out of ideas on what food to prepare, and just scanned through all the things we have on the kitchen. An idea popped into my mind and I decided to make meatballs with sauce. Here’s my version.

Meatballs in Tomatoes and Cream


For the Sauce

4 medium tomatoes, finely chopped
1 white onion, finely chopped
1 small pack tomato sauce
2 large cloves of garlic, minced
2 tbsps water
salt and pepper to taste
1/4 cup milk/cream


Saute onion and garlic in oil until golden.
Add the chopped tomatoes, tomato sauce and water.
Stir the milk/cream in.
Simmer over a medium-low heat for 20 minutes until it forms a thick sauce.

For the Meatballs

1lb ground beef
1/2 large white onion, finely chopped
1 egg, beaten
1/4 cup bread crumbs
1/4 cup of flour
1/4 cup or grated cheese (any cheese you like or have)
1/2 tsp salt
1 tsp black pepper


Mix all the ingredients together in a large bowl and form into small balls about an inch thick.
If you have time, cover and chill them in the fridge for 30 minutes. If not then cook them straight away but be warned – chilling makes them hold together better.
Deep fry until golden.
Serve with sauce over rice or pasta.


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