Ingredients
Yield: 6 servings
For the meatballs
- 1 small yellow onion, finely chopped
- 1 egg, lightly beaten
- 3 slices white bread, crusts removed, dampened in ½ cup water, squeezed and drained and torn into small pieces
- 1 pound ground beef
- 1 ripe tomato, halved and coarsely grated
- ½ cup finely chopped flat-leaf parsley, use leaves and tender stems
- ¼ cup finely chopped fresh dill
- 1 tablespoon olive oil
- 1 ½ teaspoons sea salt
- ¼ teaspoon ground black pepper
For the tomato sauce
- 2 cups peeled, seeded and roughly chopped ripe fresh or canned tomatoes
- 1 tablespoon tomato paste
- 2 tender celery stalks with leaves, cut in chunks or 4 fresh whole sage leaves
- 3 tablespoons extra-virgin olive oil
- ½ cup beef broth (or hot water)
- 1 teaspoon sugar
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
For dredging
- ½ cup all-purpose flour or gluten-free flour
For serving
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped flat-leaf parsley, use leaves and tender stems
- 1 tablespoon finely chopped fresh dill, use leaves and tender stems
Main CoursesMeat
