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Cheesy Meatballs with Tomato Sauce

Nothing beats meat, cheese and tomato combined together to create the best combination of flavors that man has created.

Served with spaghetti with parmesan and simple green salad.

🍽 Serves 2 🔢 15 steps

Ingredients for 2

150–200 ground beef meat
⅛ of an onion
~70g of cheese; I have made with different cheese types, but usually I use Gouda
Parsley
½–1 garlic cloves
½ egg
~1/5 metric cups (~50ml) of bread crumbs
125 ml water
4 tbsp tomato paste
Oregano
Basil

1
Beat the egg(s) in a large bowl.
Add in the ground beef, and the bread crumbs and mix.
Chop the onion into small pieces and add it to the bowl.
2
Mince the garlic cloves and add to the bowl.
Dice the parsley leaves and add to the bowl.
Salt the beef mix and mix it thoroughly.
3
Cut the cheese into cubes. The amount of cubes you will need will depend on how many meatballs you make, which depends on how big you want to make the meatballs. You get the idea.
Take a cheese cube and wrap with enough ground meat to completely cover it. Repeat this process until you've run out of the ground beef mix.
About 22 minutes before serving, bring a large pot of salted water to a boil for the spaghetti.
4
Heat the frying pan, add some olive oil, and add the meatballs. Cook over medium heat rolling the meatballs from time to time until they are slightly brown from all sides (wait, spheres have no sides).
When the meatballs look done, pour the water and tomato paste; add the dried oregano and basil, and ground black pepper; and salt to taste.
About 12 minutes before serving, boil the spaghetti until al dente, about 10 minutes, then drain and toss with the olive oil and parmesan.
5
Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
Cook over medium-low heat for about ten minutes rolling the meatballs so that they get completely bathed in tomato sauce.
Serve with some side dish and enjoy!