Beef meatballs with oregano tomato sauce and rice… An incredibly delicious and easy dinner!
These meatballs with rice are true comfort food! They’re extra soft and juicy, and I really am a sucker for good meatballs. I love meatballs in tomato sauce, in gravy with cranberry sauce, chicken meatballs in tomato and mozzarella, mozzarella stuffed turkey meatballs, and pretty much all kind of meatballs! But this recipe is one of my all-time favourite meatballs. This recipe is my Mum’s recipe, it’s healthy and very flavourful!
How to Make the Perfect Meatballs
This is not just another meatballs recipe if you carefully follow the instructions and my advice I can guarantee that you will be able to make the best meatballs ever! Here’s what I do:
- The secret to soft meatballs is bread! Yes, that’s right, bread! Not breadcrumbs, but just plain white toast bread. All you have to do is soak the bread up in water and add it to the meat mixture. The soaked bread basically expands when cooked, which creates little air pockets between the minced beef, and that’s what makes the meatballs so light and soft!
- Add raw grated onions to the meatballs. If you use diced onions then you may risk getting raw onions in your meatballs. So I found that the best solution is to use grated onions instead, this also adds a lot to the flavour.
- Add Schwartz oregano to the sauce, because that’s what makes the flavour my friends!
How to Form Meatballs Without Making a Mess
To form even meatballs without getting all the minced meat sticking to your hands, make sure to wet your hands before you start. Each meatball should be around 1 inch in diameter, and you should get around 40-50 meatballs (about 5-6 servings). To cook the meatballs you can either fry or bake your meatballs. I usually bake my meatballs, but when I’m in a hurry I just brown them in a frying pan and cook them in the tomato sauce.
The secret ingredient in this delicious tomato sauce for the meatballs, is Schwartz Oregano – It’s very fragrant and flavourful! I love adding dried oregano to food in general, I sprinkle it on my salads, pizza, chicken, roasted vegetables, and sauces! I also used Schwartz bay leaves in this recipe, they’re dried but very flavourful which means that they are gently dried to preserve more flavour. I also love adding bay leaves to chicken, and soups!
Schwartz offer a wide range of dried herbs, you can check it out here. I’ve tried most of them, and I gotta say that I was always impressed. Their products taste more like fresh than dried. Plus, did you know that dried herbs had a more condensed flavour than fresh herbs? So you don’t need to use much when you’re using dried herbs!
I like to serve these meatballs with rice or mashed potatoes, but this can also work perfectly with pasta!
- 500 grams minced beef
- 10 grams plain white bread
- 1 onion grated
- 3 cloves garlic minced
- 1/2 tsp ground black pepper
- a pinch of salt
- 2 cloves garlic minced
- 1 onion chopped
- 2 tbsp flour
- 2 tbsp tomato paste
- 4 tbsp vegetable oil
- 1 litre of water
- 1/2 tsp oregano
- 1 bay leaf
- a pinch of salt
- Start by soaking the plain white bread in water.
- In a bowl, using your hands mix the minced beef, with the garlic, onion. soaked bread (remove the water), black pepper, and salt.
- Wet your hands with water and start rolling the mixture into 1 inch balls. Repeat with remaining mixture.
- Heat oil in a skillet over medium heat, and brown the meatballs all over (about 4-5 minutes). OR bake in the oven on 180c for 20 minutes.
- To make the sauce:
- Heat oil in a skillet and sauté garlic with onion for about 5 minutes. Make sure to stir constantly.
- Add the flour and keep stirring.
- Add salt, oregano, bay leaf, and tomato paste.
- In a medium pot add 1 litre of water, then add the tomato sauce mixture and mix well. Leave it until it starts boiling.
- When it starts boiling, add the meatballs. Lower the heat so it bubbles gently, close with a lid and let it cook for about 20 minutes or until sauce thickens.
- Serve with cooked rice or mashed potatoes.