Meatballs in Tomato Sauce

For this week's weekly recipe, Chef Noel Enright has prepared an easy to follow main course; Meatballs in Tomato Sauce. This tasty take on the Italian classic has occasionally featured as a special in our Lakeside Bistro and always goes down a treat!

Meatballs in Tomato Sauce

500g lean mince

1 egg

1 onion diced

1 clove of garlic, crushed or grated

1 tablespoon of ketchup 

Worcestershire sauce to taste

Thyme, fresh or dried. (dried herbs have a stronger flavour so require less)

Salt to season 

Tomato Sauce

1 bottle of tomato passata 

2 chicken stock pots or cubes

Dried mixed herbs

Pinch of cracked black pepper 

To make the sauce:

Heat everything in a small pan, allowing the stock cubes to dissolve.

To make the meatballs:

  • Gently fry off the onion and garlic and allow to cool slightly before adding to the rest of the ingredients. 
  • Shape the mix into little golf ball size shapes by rolling between the palms of your hands.
  • Place in an oven tray and pour the warm tomato sauce over and cover tray with tinfoil. 
  • Bake in the oven for at least 20 minutes. 
  • Stir the juices into the sauce and serve with spaghetti.

Side salads, garlic bread and grated cheese all make good accompaniments with it.

 

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