Healthy & Tiny Meatballs in the Red Mushroom Sauce without onion without garlic
Ingredients
Meatballs:
- 1 lb. ground meat 450g
- ½ teaspoon ground rosemary
- ½ teaspoon salt
- ½ teaspoon dry thyme
- 1 teaspoon dry marjoram
- 3 tablespoons seltzer water
- 1 tablespoon breadcrumbs
Sauce:
- 11 oz button mushrooms 310g
- 14 oz canned diced tomato 400g
- 1½ cup tomato puree 300ml
- 1 cup water 250ml
- ½ teaspoon sugar
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 1 teaspoon flour
- cooking oil - enough to cover the bottom of your skillet
Pasta:
- 11 oz dry spaghetti or any other pasta according to your taste 310g
Instructions
Meatballs:
- Preheat the oven to 355°F/180℃. On the baking tray place parchment paper.
- In a bowl mix ground meat with ground rosemary, dry thyme, dry marjoram, salt, breadcrumbs, and seltzer water. Mix it well.
- Put the ground meat mixture in the piping bag. Squeeze out a small meatball (the size of a coin) on the baking tray.
- Bake it for about 15 minutes. They have to be nice and golden.
Pasta:
- Cook spaghetti in boiling water with salt according to the package.
Sauce:
- Cut mushrooms into small sticks.
- Add the oil to a pan and heat over medium-low heat.
- When the oil gets hot (in a few moments), add mushrooms and a pinch of salt.
- Saute the mushrooms with occasional stirring for a few minutes, and when they let their juice out, add flour, and continue sauteing with constant stirring until the flour gets a pale golden color.
- Add canned diced tomato, tomato puree, and water. Bring it to a boil with occasional stiring.
- Add sugar, salt, dry oregano, and basil. Cook it for 10 minutes with occasional stirring.
- Add baked meatballs, and stir the sauce. Simmer the sauce for a few minutes to combine the flavors.
- Add cooked pasta to the sauce and toss gently to combine it with the sauce.