Entree: Belgium – Flanders – Balletjes in Tomatensaus (Belgian meatballs braised in a savory tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork
- 1/2 cup (60 g) breadcrumbs
- 1/3 cup (80 ml) milk
- 1 large egg
- 1 small onion, finely grated (about 1/2 cup / 80 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (2 g) ground nutmeg
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) beef or chicken stock
- 1 bay leaf
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) red wine vinegar or apple cider vinegar
- Salt and pepper to taste
- 1 tbsp (15 g) butter (optional, to finish)

Instructions

1. In a bowl combine breadcrumbs and milk; let sit 5 minutes until absorbed. Add ground beef, ground pork, grated onion, egg, chopped parsley, nutmeg, salt, and pepper. Mix gently to combine; do not overwork.
2. Shape mixture into 18–20 uniform meatballs (about 1 1/4 inches diameter). Place on a tray and chill 10–15 minutes to help them hold shape.
3. Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium heat. Brown meatballs in batches, turning to color all sides, about 6–8 minutes per batch (they will finish cooking in the sauce). Transfer browned meatballs to a plate.
4. In the same skillet, add the chopped onion and cook over medium heat until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to caramelize.
5. Add crushed tomatoes, stock, bay leaf, sugar, Worcestershire sauce, and vinegar. Scrape up any browned bits from the pan and bring to a gentle simmer.
6. Return meatballs to the sauce, partially cover, and simmer over low heat 20–25 minutes until meatballs are cooked through and sauce is reduced and glossy. Stir occasionally and adjust seasoning with salt and pepper.
7. Remove bay leaf and finish the sauce with 1 tbsp butter if desired for sheen. Serve hot with mashed potatoes, fries, or crusty bread.