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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Pomodoro-style Meatballs & Potatoes?
The preparation time for Pomodoro-style Meatballs & Potatoes with fresh oregano is between 25 and 40 minutes.
What is the total time required to make Pomodoro-style Meatballs & Potatoes with fresh oregano?
The total time required to make Pomodoro-style Meatballs & Potatoes with fresh oregano is between 40 and 55 minutes.
How many servings does Pomodoro-style Meatballs & Potatoes provide?
4 servings
What are the main ingredients in Pomodoro-style Meatballs & Potatoes?
Baby Potatoes, Beef, Beef Mince, Cooked Chopped Tomato, Fresh Oregano, Garlic Clove, Garlic Cloves, NOMU Italian Rub, Onion, Onions
What is the nutritional information of Pomodoro-style Meatballs & Potatoes?
Calories: 668, Carbs: 60 grams, Fat: grams, Protein: 34.7 grams, Sugar: 13.3 grams, Salt: 625 grams
How do I prepare Pomodoro-style Meatballs & Potatoes?
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! 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. 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).
What should be prepared from my kitchen to make Pomodoro-style Meatballs & Potatoes?
Baby Potatoes, Beef, Beef Mince, Cooked Chopped Tomato, Fresh Oregano, Garlic Clove, Garlic Cloves, NOMU Italian Rub, Onion, Onions
How many calories does Pomodoro-style Meatballs & Potatoes have?
668 calories
How much fat content does Pomodoro-style Meatballs & Potatoes have?
grams
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