Meatballs in Creamy Tomato Sauce
Beef provides complete protein, and the creamy tomato sauce keeps the meatballs tender. Egg and parsley bind and season the mixture without grains or breadcrumbs. Serve hot with the sauce spooned over the top.
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1 kg 250 gram
Servings: 4 (1 serving ≈ 221 gram)
Digestion time: 24 hour
Complete protein: ✔
Finely chop the beef (600 g) with a knife; allow about 8 minutes.
Mix in the egg (50 g), chopped parsley (15 g), minced garlic (6 g), table salt (5 g), and black pepper (1 g); shape small meatballs in about 5 minutes.
Heat olive oil (15 g) in a skillet for about 2 minutes.
Fry the meatballs for approximately 10 minutes, turning them carefully.
Mix tomato paste (40 g) with cream 20% fat content (150 g), pour it over the meatballs, and simmer gently for about 15 minutes until they are cooked through.
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