What time is it, Chef? Time to make our own meatballs! Beef mince is combined with sun-dried tomato pieces and rolled into succulent meatballs, which is browned and then smothered in tomato passata. Served with buttery rotis and garnished with fresh oregano.
Sun-dried Tomato Beef Meatballs
Sun-dried Tomato Beef Meatballs
with toasted buttery rotis
Hands on Time: 20 - 40 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Beef
- Beef Mince
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Rotis
- Sun-Dried Tomatoes
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
SOME PREP
In a bowl, combine the mince, the chopped sun-dried tomatoes, any reserved sun-dried tomato oil, the grated garlic, and season.
GOLDEN MEATBALLS
Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan.
SAUCY MEATBALLS
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Mix in the tomato passata and 150ml of water. Simmer until thickening, 8-10 minutes. In the final 2-3 minutes, add the meatballs and simmer for the remaining time until cooked through. Remove from the heat, add a sweetener (to taste), and season.
TOAST
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
TIME TO EAT
Bowl up the saucy meatballs, side with the toasted rotis, and scatter over the rinsed oregano for garnish. Dig in and enjoy, Chef!
Beef Mince - 150g
Sun-dried Tomatoes - 15g
Garlic Clove - 1
Onion - 1
Tomato Passata - 50ml
Rotis - 2
Fresh Oregano - 3g
SOME PREP
In a bowl, combine the mince, the chopped sun-dried tomatoes, any reserved sun-dried tomato oil, the grated garlic, and season.
GOLDEN MEATBALLS
Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan.
SAUCY MEATBALLS
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Mix in the tomato passata and 300ml of water. Simmer until thickening, 8-10 minutes. In the final 2-3 minutes, add the meatballs and simmer for the remaining time until cooked through. Remove from the heat, add a sweetener (to taste), and season.
TOAST
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
TIME TO EAT
Bowl up the saucy meatballs, side with the toasted rotis, and scatter over the rinsed oregano for garnish. Dig in and enjoy, Chef!
Beef Mince - 300g
Sun-dried Tomatoes - 30g
Garlic Clove - 1
Onion - 1
Tomato Passata - 100ml
Rotis - 4
Fresh Oregano - 5g
SOME PREP
In a bowl, combine the mince, the chopped sun-dried tomatoes, any reserved sun-dried tomato oil, the grated garlic, and season.
GOLDEN MEATBALLS
Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan.
SAUCY MEATBALLS
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the sliced onions until soft and lightly golden, 5-6 minutes. Mix in the tomato passata and 450ml of water. Simmer until thickening, 12-15 minutes. In the final 3-4 minutes, add the meatballs and simmer for the remaining time until cooked through. Remove from the heat, add a sweetener (to taste), and season.
TOAST
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
TIME TO EAT
Bowl up the saucy meatballs, side with the toasted rotis, and scatter over the rinsed oregano for garnish. Dig in and enjoy, Chef!
Beef Mince - 450g
Sun-dried Tomatoes - 45g
Garlic Cloves - 2
Onions - 2
Tomato Passata - 150ml
Rotis - 6
Fresh Oregano - 8g
SOME PREP
In a bowl, combine the mince, the chopped sun-dried tomatoes, any reserved sun-dried tomato oil, the grated garlic, and season.
GOLDEN MEATBALLS
Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan.
SAUCY MEATBALLS
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the sliced onions until soft and lightly golden, 5-6 minutes. Mix in the tomato passata and 600ml of water. Simmer until thickening, 12-15 minutes. In the final 3-4 minutes, add the meatballs and simmer for the remaining time until cooked through. Remove from the heat, add a sweetener (to taste), and season.
TOAST
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
TIME TO EAT
Bowl up the saucy meatballs, side with the toasted rotis, and scatter over the rinsed oregano for garnish. Dig in and enjoy, Chef!
Beef Mince - 600g
Sun-dried Tomatoes - 60g
Garlic Cloves - 2
Onions - 2
Tomato Passata - 200ml
Rotis - 8
Fresh Oregano - 10g
Woolies Products in this dish
