Meatballs In Garlic Tomato Sauce
Meatballs In Garlic Tomato Sauce
For 6 portions
  • 500 gr beef chuck roll (ground)
  • 33 gr garlic minced
  • 75 gr onion chopped
  • 10 gr parsley chopped
  • 2 pcs white toast slice soaked in milk
  • 1 pc egg beaten
  • 7 gr salt
  • 3 gr Kotanyi Black Pepper 
  • 120 gr bread crumb
  • Make the meatballs by adding all the ingredients except the breadcrumbs, to a bowl and mixing well so everything is combined. Cover and refrigerate for a minimum of 30 minutes.
  • Roll the meatballs into golf ball size, then roll the balls in the breadcrumbs until they are evenly coated. 
  • Add some olive oil to a skillet pan, heat and then place the meatballs in the pan and brown on all sides. 
  • Once browned, transfer to a plate with kitchen paper and set aside.
  • Make the sauce by adding the minced garlic to the olive oil in a saucepan. Gently cook until the garlic has softened. Add the tomatoes and simmer until soft then add the remaining ingredients. Taste the sauce.
  • Transfer the meatballs to the saucepan and simmer gently for 10 minutes then serve with some lovely crusty bread fresh from the oven.




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