Mediterranean Meatballs in Tomato Cream (Print Version)

# Ingredients:

→ Meatballs

01 - 1 lb (500g) ground beef
02 - 1 medium onion, finely diced
03 - 1 teaspoon salt
04 - 1 teaspoon mustard
05 - 1 teaspoon dried marjoram
06 - 1 teaspoon sweet paprika
07 - Freshly ground black pepper to taste
08 - 1 tablespoon breadcrumbs
09 - 1 tablespoon olive oil for frying

→ Tomato cream sauce

10 - 2 handfuls cherry or grape tomatoes, halved
11 - 1 bell pepper (red, yellow or orange), diced
12 - 1 medium onion, diced
13 - 1 tablespoon tomato paste
14 - 1 tablespoon all-purpose flour
15 - 3/4 cup (200ml) strained tomatoes or tomato puree
16 - 1 teaspoon vegetable stock powder
17 - 3/4 cup (200ml) heavy cream
18 - 1 teaspoon dried oregano
19 - 2 teaspoons fresh parsley, chopped

→ Serving suggestion

20 - 10.5 oz (300g) pasta of your choice

# Instructions:

01 - In a large bowl, combine the ground beef, finely diced onion, salt, mustard, marjoram, paprika, freshly ground pepper, and breadcrumbs. Mix gently with your hands until just combined, being careful not to overmix, which can make the meatballs tough. Form the mixture into about 12-15 small meatballs, roughly the size of golf balls. Heat the olive oil in a large skillet over medium-high heat and cook the meatballs until browned on all sides, about 5-7 minutes. They don't need to be cooked through completely as they'll finish cooking in the sauce.
02 - Remove the meatballs from the skillet and set aside. In the same pan with the remaining fat (add a little more oil if needed), add the diced onion and bell pepper. Sauté until they begin to soften, about 3-4 minutes. Add the halved cherry tomatoes and cook for another 2 minutes until they begin to release their juices. Stir in the tomato paste and cook for 1 minute to develop a deeper flavor.
03 - Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste. Gradually add the strained tomatoes while stirring continuously to prevent lumps. Pour in the heavy cream and stir in the vegetable stock powder. Bring the mixture to a gentle simmer.
04 - Return the meatballs to the skillet with the sauce. Reduce heat to low, cover and simmer for about 10 minutes until the meatballs are cooked through and the sauce has thickened slightly. Stir in the dried oregano and taste for seasoning, adding more salt and pepper if needed. Just before serving, sprinkle with fresh chopped parsley. Meanwhile, cook the pasta according to package instructions and serve with the meatballs and sauce.

# Notes:

01 - This versatile Mediterranean-inspired meatball dish can be paired with various sides beyond pasta, such as rice, crusty bread for dipping, or mashed potatoes. To make ahead, you can form the meatballs a day in advance and refrigerate until ready to cook. For a spicier version, add a pinch of red pepper flakes to the sauce.

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