With the war still raging on all fronts and beyond, volatile Jerusalem is ironically living up to its name as the city of peace, and now quiet. From up high we hope and pray for the quick release of all the live hostages and the return of the bodies of dead hostages.
Many grew up on meatballs with tomato sauce on spaghetti, rice or mashed potato. It’s quick to make, and has protein, veg and carbs, so this is a rounded and healthy meal and used to be a favorite for all ages but is seldom seen these days.
The origin of this dish is inspired by Southern Italy, with an American bent. I’m sure you can find it ready-made in a can, but it’s so simple to make and the home-made sauce is 10 times tastier and easy on the budget.
Meatballs: (serving for six)
Ingredients:
- 500 g minced beef
- 1 onion, diced
- 2 tbsp tomato sauce
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 cloves garlic, crushed
- Pinch of chilli powder
- ½ a bunch of parsley, finely chopped
- 2 tbsp olive oil
- Zest of one lemon
- Bread crumbs or matzah ball mix (add until mixture is stable)
- Canola oil for frying
- Salt and pepper
Fry the onion for a couple of minutes and place the mince in a mixing bowl. Add all the ingredients, mix well and make smallish meat balls by rolling them in your hands. Heat a small amount of canola oil in a frypan and fry the meatballs in small batches until they have browned on the outside. Set aside on a paper-covered tray and place in the fridge until needed.
Tomato sauce
Ingredients:
- 2 regular sized cans of tomato pulp
- 120 g tomato concentrate
- Good handful of fresh basil, roughly chopped
- 4 tbsp balsamic vinegar
- Salt and pepper
- 1 clove garlic, crushed
- Water, to thin the sauce if desired
Method:
In a medium-sized saucepan, on a low to medium heat, add the pulp and tomato paste. Mix well with a spoon. Add the basil and balsamic vinegar, allow to boil briefly then reduce heat. Add a little water if too thick and let it simmer for 10 minutes, add salt, pepper and garlic, to taste. Use a hand-held grinder if you prefer smooth sauces.
Cook your desired carbohydrate (pasta, rice or potato). While these are cooking, add the meatballs to the sauce and let simmer for 10 to 15 minutes.
This quantity should last for three or four meals if you are a couple.
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