Meatballs with Rosemary and Tom Sauce. Meatballs with Rosemary and Tom Sauce step by step. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.

BBQ Sauce: Basic meatballs coated in BBQ sauce make a pretty fantastic appetizer. Rosemary Cream Sauce: The sauce I whipped up for these Low Carb Cheesy Turkey Meatballs is similar to an Alfredo sauce, but even easier to make! I only like certain condiments on my regular meatball subs. You can cook Meatballs with Rosemary and Tom Sauce using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Meatballs with Rosemary and Tom Sauce

1. You need 6 of Jacob's Cream Crakers.
2. You need 2 Sprigs of Fresh Rosemary.
3. It's 1 of Heaped Teaspoons Dijon Mustard or 1 if English.
4. It's 250 g of minced Beef or Pork (best 50:50).
5. You need 1/2 of Heaped Tablespoon dried Oregano.
6. It's 1 of Egg.
7. You need of Olive Oil.
8. You need 1 Bunch of Fresh Basil.
9. Prepare 1/2 of Medium Onion.
10. You need 2 Cloves of Garlic.
11. It's 1/4 tsp of Fresh or Dried Red Chilli.
12. You need 400 g of tin Tomatoes.
13. Prepare 1 Tablespoons of Balsamic Vinegar.
14. Prepare 200 g of Pasta (I like a nice thick Spaghetti).
15. You need of Parmesan Cheese.

So these meatballs are Asian style, so I said to myself, self, I need. Out of this world delicious baked meatballs baked that are very easy to prepare and perfect for weekend or a week night dinner. Juicy, tender meatballs made with beef and pork mixture, roasted garlic and rosemary inside and baked with more garlic and rosemary. Bring the mince to room temperature by placing it covered on the bench.

Meatballs with Rosemary and Tom Sauce step by step

1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl..
2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano..
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper..
4. Mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with about 24..
5. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed..
6. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and finely slice the chilli..
7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden..
8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves..
9. Tip in the tin tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly..
10. Heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink..
11. Once cooked, add the meatballs to the sauce..
12. Cook the pasta in boiling salted water according to the packet instructions, then drain, my Italian friend says cook in water as salty as the sea. Return the pasta to the pan..
13. Spoon half the tomato sauce over the pasta and toss together, add the meatballs and eat :P.

Finely dice the shallot and fresh rosemary leaves together then set aside. In a large bowl, mix the egg, Worcestershire sauce and the two mustards together. Add the diced shallot and rosemary mix. Add the meatballs and cook, turning often, until browned. Add the tomatoes and return meatballs to the pan.