It’s been a pretty hectic few days returning to NYC from a great holiday in England. We’ve been a bit jet lagged and it’s taken some time to adjust to the staggeringly hot weather of August in New York. I mean seriously hot and uncomfortable without air conditioning!
I haven’t been cooking too heavily as we’ve been eating pretty light food during this heat wave but I did get a request for some meatballs the other day from 2 hungry kids and I couldn’t refuse.
I reckon everybody has their own meatball recipe right? Mine is so simple, takes about 75 mins to cook from start to finish (most of that is simmering time on the stove) and it is a comforting, satisfying meal. What I really like about it is the use of tomato paste or puree which is a time-saving and cost-effective ingredient.
I recently read some interesting facts on Livestrong.com about the nutritional benefits of tomato paste, in particular that it has a decent amount of Vitamins C and K and some B Vitamins too. When you think about how concentrated it is, it’s a pretty good option nutrition-wise.
Have a great week everybody and stay cool!
1lb grass-fed ground beef
1 white onion chopped
2 sticks celery diced
2 carrots peeled and diced
2 cloves of garlic minced
14 oz can of good quality chopped tomatoes
1/2 tube of tomato paste
2 tbsp olive oil
Small handful of fresh basil, chopped
1 tsp Worcestershire sauce (Lea & Perrins label)
Salt and Pepper
- Roll the ground beef into small balls about 1.5 inches wide. Place on a plate and season well with salt and pepper.
- Heat the olive oil in a large pan and gently fry the onions and garlic for a few minutes until soft. Add the celery and carrots and continue frying for another few minutes.
- Add the meatballs to the pan and brown well on all sides.
- Add the canned tomatoes, tomato paste/puree, Lea & Perrins sauce and stir gently. Season well and add the chopped basil.
- Put the lid on and cook very gently for about 1 hour until the sauce is reduced and thickened.