Meatballs with Spicy Tomato Sauce

Meatballs with Spicy Tomato Sauce

Peter Hoffman


  • 1/2 small onion finely diced
  • 1 tbsp parsley
  • 1 large egg
  • 3 tbsp grated parmesan cheese
  • 1 slice of bread soaked in milk
  • 2 tbsp olive oil
  • Salt and freshly ground pepper to taste
  • 1 lb La Cense Ground Steakburger


Mix together the ground meat, diced onion, egg, parsley, softened bread and olive oil. Add in the cheese and season to taste with salt and pepper. Form balls 2" in diameter and then sauté gently in olive oil in a medium-hot sauté pan. Sauté until the meatballs are brown on all sides. Only do a few at a time, depending on the size of the pan. It is very important to avoid overcrowding the meatballs in the pan (if overcrowded, the meat will sweat and boil rather than brown). When all are browned, set aside the meatballs. Don't worry if the meat does not seem to be cooked enough; it will finish cooking in the tomato sauce.

Ingredients for Spicy Tomato Sauce:

- 1 cup of high-quality canned tomatoes and sauce, chopped coarsely
- 1 large minced garlic clove
- 1/2 onion finely diced
- 1 teaspoon oregano (preferably fresh, but dry is just fine)
- 1/4 teaspoon chili flakes
- Olive oil
- Salt to taste
- 1/2 tsp sugar

Preparation for Spicy Tomato Sauce:

After you have finished sautéing the meatballs, in the same pan, add a touch more olive oil. Add the onion and minced garlic and sauté briefly until softened. Add the chopped tomatoes, oregano and chile flakes. Simmer for 5-10 minutes. Add the sugar to mollify the acidity of the tomatoes. Add the meatballs back into the sauce and cook for five minutes, cooking the meatballs through. Serve on a plate or over pasta and top generously with shaved parmesan cheese.

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