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.
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!
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
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.

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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