It’s the simple things in life… And this no-fuss Italian tomato sauce proves that, Chef! This versatile condiment is perfect for a variety of dishes – from a gourmet pizza base to smeared on crostini. Our version today uses this sauce to coat handmade browned beef meatballs, spiced with NOMU Italian Rub. Sided with crispy, oven-roasted potatoes.
Pomodoro-style Meatballs & Potatoes
Pomodoro-style Meatballs & Potatoes
with fresh oregano
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Beef
- Beef Mince
- Cooked Chopped Tomato
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- NOMU Italian Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, ½ the picked oregano, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
BROWN THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
POMODORO SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion until soft and golden, 4-5 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 100ml of water, and simmer until reduced and thickening, 10-12 minutes. In the final 3-4 minutes, add the browned meatballs, and simmer until cooked through. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS SERVED
Plate up the crispy potatoes. Side with the meatballs and all the sauce. Garnish with the remaining oregano. Well done, Chef!
Baby Potatoes - 250g
Beef Mince - 150g
NOMU Italian Rub - 10ml
Fresh Oregano - 3g
Onion - 1
Garlic Clove - 1
Cooked Chopped Tomato - 100g
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, ½ the picked oregano, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
BROWN THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
POMODORO SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion until soft and golden, 4-5 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 200ml of water, and simmer until reduced and thickening, 10-12 minutes. In the final 3-4 minutes, add the browned meatballs, and simmer until cooked through. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS SERVED
Plate up the crispy potatoes. Side with the meatballs and all the sauce. Garnish with the remaining oregano. Well done, Chef!
Baby Potatoes - 500g
Beef Mince - 300g
NOMU Italian Rub - 20ml
Fresh Oregano - 5g
Onion - 1
Garlic Cloves - 2
Cooked Chopped Tomato - 200g
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, ½ the picked oregano, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
BROWN THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
POMODORO SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion until soft and golden, 5-6 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 300ml of water, and simmer until reduced and thickening, 12-15 minutes. In the final 3-4 minutes, add the browned meatballs, and simmer until cooked through. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS SERVED
Plate up the crispy potatoes. Side with the meatballs and all the sauce. Garnish with the remaining oregano. Well done, Chef!
Baby Potatoes - 750g
Beef Mince - 450g
NOMU Italian Rub - 30ml
Fresh Oregano - 8g
Onions - 2
Garlic Cloves - 3
Cooked Chopped Tomato - 300g
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, ½ the picked oregano, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
BROWN THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
POMODORO SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion until soft and golden, 5-6 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 400ml of water, and simmer until reduced and thickening, 12-15 minutes. In the final 3-4 minutes, add the browned meatballs, and simmer until cooked through. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS SERVED
Plate up the crispy potatoes. Side with the meatballs and all the sauce. Garnish with the remaining oregano. Well done, Chef!
Baby Potatoes - 1kg
Beef Mince - 600g
NOMU Italian Rub - 40ml
Fresh Oregano - 10g
Onions - 2
Garlic Cloves - 4
Cooked Chopped Tomato - 400g
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