I am dubious about the origin of meatballs in the past. Almost every culture in the world enjoy their own way of preparing meatballs out of ground meat. From the Italian polpette to the Indonesian bakso to the middle eastern Koftas, diverse culinary cultures in the world have their very own wonted way of enjoying it.
Meatballs come is all forms fried, baked, steamed or slow cooked in sauce or gravy.
Apart from the koftas which are typically cooked in spicy gravy at my household I also cook my meatballs in a good marinara or in a Swedish cream sauce.
So here’s sharing a really favorite way of cooking my meatballs in a sort of homemade marinara.
Also this recipe is special in ways more than one. I have used some organic spices to whip up this dish of mine.
In today’s world of growing health disorders taking measures for a salutary life has become impervious. Tiny healthy steps culminate into a healthy lifestyle. Switching to organic produces for me is taking a step towards a balanced natural living. In general, organic foods are usually not processed using irradiation, industrial solvents or synthetic food additives. The world agriculture scenario in the past has been widely organic until the 20th century when agriculture became industrialized.
Switching to organic again might be a necessity in the soon approaching future due rapid deteriorating in health conditions.
Geofresh is an Indian brand manufacturing 100% organic products which diversely includes spices and dietary supplements. And I am more than happy to use a few of their produces in my recipe!
Meatballs in homemade marinara
Prep time: 1 hour cooking time: 30 minutes serves: 4
Here’s what you will be needing:
- 1/2 cup fine, dry breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1 Tbsp Parmesan (optional)
- 1 Tbsp cup finely chopped parsley leaves from Geofresh Organic
- Freshly ground black peppercorns from Geofresh Organic
- 300 gms ground meat (chicken)
- 1/2 finely chopped onion (or grated on a coarse grater)
- 1 clove garlic, minced
For the sauce
- 1 Tbsp olive oil
- 1/2 onion, diced
- 2 cloves garlic
- 3 big tomatoes finely diced or crushed
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Freshly cracked peppercorns from Geofresh
- 1 tsp brown sugar or normal sugar
- 1 Tbsp tomato puree
Here’s what you need to do:
Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside. The breadcrumbs will absorb the milk and become soggy.
Whisk the egg in a large bowl. Add the Parmesan, parsley, salt, and a generous quantity of black pepper, whisk to combine. Add the meat to the egg mixture. Use your hands to thoroughly mix the egg mixture into the ground meat. Next add the onions and soaked breadcrumbs. Mix them thoroughly into the meat. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2 tablespoons each).
Now there are two ways you can cook the meatballs. Frying or baking.
I prefer frying them in olive or white oil. I fry them until they are golden brown and slightly crispy yet juicy!
For the sauce:
In a skillet heat some olive oil, add the the onion (diced) and two cloves of minced garlic. Sauté in the oil until softened. Add crushed tomatoes, 1 Tbsp tomato puree, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp salt, some freshly cracked pepper from Geofresh Organic, and 1 tsp brown sugar. Stir and heat these ingredients until everything has blended into the crushed tomatoes.
I further blend the mixture in a processor to make it smoother.
Add the meatballs to the sauce and stir gently to coat them in sauce. Cover and cook for 5-7 minutes.
And you are done!
You can buy the organic spices from Geofresh in the link given below: