| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 22g | 8g | 30g |
| sugars | fibre | protein | salt |
| 8g | 4g | 28g | 1.2g |
Why I Love Czech Tomato Sauce with Meatballs
Every now and then, a recipe comes along that warms the heart as much as it fills the stomach. Today, I wish to share one such jewel from my culinary adventures – my take on the Czech classic dish, Tomato Sauce with Meatballs. As far removed as it is from my personal comfort zone of game meats and alpine trout dishes, this dish holds a special place in my heart and I think you will love it too.
Melding Unexpected Traditions
Just as the Rocky Mountains meld seamlessly into the flat prairies, this Tomato Sauce with Meatballs recipe merges the hearty tastes of Central European cuisine with my home cooking style. This has allowed me to create a unique balance of flavors, elevating the humble meatball into something magical. It’s reminiscent of the hearty mountain fare I grew up on, but still carries that distinctive Czech touch.
Inspired by the likes of Czech culinary wizard Zdeněk Pohlreich, this mouth-watering dish is made up of juicy, seasoned meatballs, lovingly simmered in a rich tomato sauce. It’s not unlike a traditional Italian meatball dish, but the inclusion of caraway seeds and marjoram gives it its distinctive Czech twist.
A Thought for Pairings and Complements
A dish as rich and flavorful as this Tomato Sauce with Meatballs can stand on its own any night of the week. However, I particularly enjoy serving it over a bed of steaming pasta or a generous mound of fluffy rice. The starch helps absorb the succulent tomato sauce, creating a satisfyingly complete meal that’s as filling as it is good to look at. It pairs exceptionally well with a side of roasted carrots and celery, and don’t forget to sprinkle generously with parsley for that fresh touch of green.
For those who love exploring the world of wine, I recommend a glass or two of full-bodied red, such as Cabernet Sauvignon or Syrah. The wine helps draw out the deep flavors of this Czech staple, enhancing the eating experience with every delicious bite.
From my Rocky Mountain kitchen to yours, I hope you enjoy cooking and savoring this delightful and hearty Tomato Sauce with Meatballs recipe.
What You’ll Need
- 1 pound ground beef
- 1 egg
- 1 onion, finely chopped
- 1/2 cup breadcrumbs
- Salt to taste
- Pepper to taste
- 1/4 teaspoon caraway seeds
- 2 tablespoons of vegetable oil
- 4 cups canned peeled and diced tomatoes
- 1 carrot, sliced
- 1 celery stalk, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of dried marjoram
- 1/2 cup red wine
- 2 cups beef broth
- 2 tablespoons of all-purpose flour
- 2 tablespoons water
- Parsley for garnish
- Pasta or rice for serving
Method
Step One
Firstly, combine the ground beef, egg, onion, breadcrumbs, salt, pepper, and caraway seeds in a large bowl. Mix the ingredients until they are thoroughly combined, then shape into small, golf-ball-sized meatballs. Set the meatballs aside.
Step Two
Heat the vegetable oil in a large pot on medium-high heat. Add the meatballs to the pot and brown them on all sides. Once browned, remove the meatballs from the pot and set them aside.
Step Three
In the same pot, add the diced tomatoes, sliced carrot, sliced celery, and minced garlic. Stir the ingredients together, then add dried marjoram, red wine, and beef broth. Bring the mixture to a simmer.
Step Four
Once the mixture is simmering, add the meatballs back into the pot. Cook the meatballs in the sauce for about 20 minutes, or until they are cooked throughout.
Step Five
In a small bowl, combine the all-purpose flour and water to make a slurry. Stir this slurry into the tomato sauce to thicken it. Continue cooking the sauce for another 5-10 minutes, or until it has reached your desired consistency.
Step Six
Serve the meatballs and sauce over pasta or rice, garnished with parsley. Enjoy your Tomato Sauce with Meatballs!
