Saasermaet Meatballs in Tomato Sauce
Ingredients
Meatballs:
- 300g lean minced beef
- 300g pork saasermaet
- 2 cloves garlic – crushed and finely chopped
- 50g fresh parsley – roughly chopped
- 10g chives – finely snipped
- 1 rounded teaspoon dried oregano
- 1 level teaspoon salt
- Plenty of freshly ground black pepper
- 1 tablespoon fine oatmeal
- 1 egg – lightly beaten
Tomato Sauce:
- 2 medium-sized onions – finely chopped
- 2 cloves garlic – crushed and finely chopped
- 2 tablespoons sunflower or rapeseed oil
- 3 tablespoons parsley – roughly chopped
- 2 teaspoons dried oregano
- 1 tin chopped plum tomatoes + 1 tin water
- 500g passata (sieved tomatoes)
- 1 tablespoon balsamic vinegar
- 1 level teaspoon salt
- Plenty of freshly ground pepper
Method
- Mix meatball ingredients together really well and shape into balls about the size of a walnut. Set aside in a cool place or in the fridge.
- Soften the onion and garlic slowly in the oil in a large, shallow, lidded ovenproof casserole for 10-15 minutes.
- Add all the other ingredients and slowly bring to the boil. Reduce the heat and cook gently for 15 minutes. Stir really well.
- One by one, drop the meatballs into the sauce and allow to come up to boiling point. Reduce the heat and simmer with the lid on for about 20 minutes.
- Give the whole dish a very gentle stir – be careful not to break up the meatballs – then replace the lid and turn off the heat.
- Allow the casserole to stand for 20 minutes undisturbed while you get on with the rest of the meal.
- This dish can be made well in advance and can be frozen in smaller quantities – ideal for quick child dinners.
- These meatballs go really well with mashed taaties (potatoes), a mixture of taaties and other root vegetables, or with pasta, rice or couscous.
- Before serving, garnish with plenty of freshly chopped chives.
This recipe is taken from Marian Armitage's Food Made in Shetland Published by 60 North Publishing. It is available to purchase here.
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