Ingredients
Meatballs
| 1 lb | (500 g) | lean ground beef |
| 1 cup | (250 ml) | onion, finely chopped |
| 2 cloves | garlic, minced | |
| 1/2 cup | (125 ml) | fine dry breadcrumbs |
| 1/2 cup | (125 ml) | fresh Parmesan cheese, finely grated |
| 1 | (large) | egg, lightly beaten |
| 3 tbsp | (45 ml) | fresh parsley, chopped |
| 1 tsp | (5 ml) | salt and pepper, approximately |
Creamy Tomato Sauce
| 1 tbsp | (15 ml) | butter |
| 1 cup | (250 ml) | onion, finely chopped |
| 1 cup | (250 ml) | mushrooms, thinly sliced |
| 2 tbsp | (25 ml) | all-purpose flour |
| 14 fl. oz | (796 ml) | diced tomatoes (with juice) |
| 2 tbsp | (25 ml) | light sour cream |
| 1 tsp | (5 ml) | each salt and pepper, approximately |
| Grated Parmesan cheese and fresh parsley to serve |
Directions
Meatballs
- Preheat oven to 350 F (180 C).
- Combine all ingredients in a large bowl and mix until well combined. Shape mixture into18 or 24 meatballs. Place on a baking sheet lined with parchment paper. Bake in 350 F (180 C) oven for about 30 minutes or until cooked through.
Creamy Tomato Sauce
- Melt butter in a large frying pan over medium-high heat. Add onion and cook for about 5 minutes or until softened.
- Add mushrooms and cook for about 3 minutes or until softened.
- Stir in flour and cook for 1 minute.
- Stir in tomatoes, salt and pepper. Reduce heat to medium-low. Simmer for about 5 minutes or until slightly thickened. Stir in sour cream.
- Add meatballs to tomato sauce and stir until coated.
- Serve with Parmesan cheese and parsley if desired.