MASSIVE MEATBALLS IN TOMATO SAUCE

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Sometimes you feel a need to to indulge in “the bigger, the better”-department and preferably in a luxury tomato-sauce. This is the answers to those prayers, and probably the saviour to all those cold winter nights we have ahead of us.
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This is one of those things that doesn’t look even close to as good as they taste. Because this isn’t the best looking dish, I have to admit. But the speed which these ones are disappearing in is impressive!
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Ingredients
600 g minced beef
1/2 red onion
5 tbsp breadcrumbs (heaped)
3 tbsp milk
1 tbsp hot paprika powder 
1 tbsp dried basil
1 can of crushed tomato
0,5 cup mixed fresh herbs
1 tbsp soy sauce 
1 tbsp concentrated beef stock (or 1/2 cube)
2 tbsp balsamic vinegar 
Salt and pepper
Butter to fry in
Parmesan 
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This is how you make it
Preheat the oven to 200 degrees. Make the meatballs; Put the breadcrumbs in a gown and pour the milk over, let it absorb while you grate (or finely chop) the onion on the biggest side. Add the onion to the breadcrumb-mixture and put in the paprika and the basil together with the minced beef. Season with salt and pepper and give it a good mix, combining all ingredients. Form into golfball sized balls. Put some butter in a large pan, and bring to a medium-high heat. Brown the meatballs on all sides. Put them into an ovenproof baking pan.
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Turn the pan down to a medium heat, deglaze the pan with the crushed tomatoes. Add in the stock, the soy sauce and the balsamic vinegar and let it cook for a couple of minutes. Pour it over the meatballs, grate some parmesan on the top and bake them in the oven until the meatballs are cooked all the way trough (10-15 min or so)

Serve with pasta or whatever you prefer. 

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