Meatballs with Reyhanli Tomato Sauce
500 gr. ground beef
1 glass of panko or breadcrumbs
2 pinches of dried thyme
1 tablespoon of cumin
4 – 5 branches of basil
Ingredients for the sauce
2 tablespoons of olive oil
4 cloves of garlic
5 – 6 tomatoes
1 pinch of granulated sugar
1 pinch of chili pepper
15 – 20 leaves of basil
Materials for the topping
< br/> Cheddar Cheese – Grate
Take the ground meat in a mixing bowl.
Put panko, egg, salt, pepper, dried thyme, Add cumin and finely chopped basil and knead well.
Heat your pan.
Make some big meatballs from walnuts (80 – 100 gr.) and seal them in your heated pan.
Take your sealed meatballs out on a plate.
For the sauce;
Add olive oil to the pan where you sealed your meatballs.
Add the finely chopped onion and cook it until it softens.
Finely chopped garlic Add and mix.
Add your finely chopped tomato along with its juice.
Add salt, black pepper, granulated sugar and red pepper flakes and mix.
Continue cooking by mashing your sauce lightly with the help of a potato masher.
Finally, add the finely chopped basil and mix.
Place the sealed meatballs on your ready tomato sauce.
Mix well with the sauce, sprinkle grated cheddar cheese on them and close the lid of the pan.
Serve hot when the cheese melts.