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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato Beef Meatballs?
The preparation time for Sun-dried Tomato Beef Meatballs with toasted buttery rotis is between 20 and 40 minutes.
What is the total time required to make Sun-dried Tomato Beef Meatballs with toasted buttery rotis?
The total time required to make Sun-dried Tomato Beef Meatballs with toasted buttery rotis is between 25 and 45 minutes.
How many servings does Sun-dried Tomato Beef Meatballs provide?
4 servings
What are the main ingredients in Sun-dried Tomato Beef Meatballs?
Beef, Beef Mince, Fresh Oregano, Garlic Clove, Garlic Cloves, Onion, Onions, Rotis, Sun-Dried Tomatoes, Tomato Passata
What is the nutritional information of Sun-dried Tomato Beef Meatballs?
Calories: 939, Carbs: 100 grams, Fat: grams, Protein: 40.6 grams, Sugar: 25 grams, Salt: 736 grams
How do I prepare Sun-dried Tomato Beef Meatballs?
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! 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. 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. 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. SOME PREP: In a bowl, combine the mince, the chopped sun-dried tomatoes, any reserved sun-dried tomato oil, the grated garlic, and season.
What should be prepared from my kitchen to make Sun-dried Tomato Beef Meatballs?
Beef, Beef Mince, Fresh Oregano, Garlic Clove, Garlic Cloves, Onion, Onions, Rotis, Sun-Dried Tomatoes, Tomato Passata
How many calories does Sun-dried Tomato Beef Meatballs have?
939 calories
How much fat content does Sun-dried Tomato Beef Meatballs have?
grams
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