Delicious Meatballs in Tomato Sauce

What can I say – a very meaty recipe ;) Works very well with the tomato sauce and was enjoyed by my housemates as far as I could tell by looking at the empty plates :)
 

Ingredients

500 g of beef mince
1 onion
1 clove of garlic
glug of oil
1 egg
breadcrumbs (about 150g I would say but just add it bit by bit and see how much you need to make the meatballs stick)
2 teaspoons of mustard
2 tablespoons of mixed herbs (Italian seasoning)
splash of Worcester sauce
salt and pepper
2 tins of chopped tomatoes
250 ml of tomato passata
more mixed herbs
500 g of pasta (if you’re less hungry take a bit less)

Peel the onion and chop it very finely. Peel and crush the garlic and repeat the process. Fry them off in a bit of oil until softened and let them cool a little before adding them to the mince. Mix in well and then add in the egg, mustard, herbs and Worcester sauce and about 50 g of the breadcrums for the beginning. Combine everything together and add more breadcrums if needed (I ended up using about 120 g). Season with salt and pepper. Then form meatballs (works better if you have slightly wet hands) and place them on a baking tray. Bake in the preheated oven at 180° C for 10 minutes, or alternatively, fry them off in a pan from all sides. The first method will result in less fat in the dish, but your meatballs may fall apart slightly when they get put in the tomato sauce.

For the tomato sauce, pour the passata into a big saucepan with the chopped tomatoes and mix with the herbs and season with salt and pepper. Bring to a boil. Start boiling the pasta at this point as well. Take the meatballs out of the oven and gently place in the tomato sauce. Let it simmer until the pasta is ready or for about 10 minutes. Don’t have it on a high heat or else the bottom will burn, because if you baked them in the oven you shouldn’t stir the tomato sauce to prevent the meatballs from disintegrating. Drain the pasta and serve with the meatballs and tomato sauce on top – enjoy :)