Name: Tomato Sauce with Leek and Lemon Meatballs
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: about 5 1-litre (4 cups) jars
Ingredients: 2 cups (500 ml) chopped leeks (white parts only); 6 cloves garlic, chopped; 2 tablespoons (30 ml) butter; 1/2 cup (125 ml) white wine; 1/2 cup (125 ml) 35% cream; Grated zest of 2 lemons; 2 sprigs fresh thyme; 2 slices fresh sandwich bread, trimmed of crusts and diced; 2 lb (1 kg) ground pork; 1 egg, lightly beaten; 1 1/2 teaspoons (7.5 ml) salt; 1/4 cup (60 ml) olive oil; 3 onions, chopped; 6 cloves garlic, chopped; 1/4 teaspoon (1 ml) hot pepper flakes (or to taste); 1/4 cup (60 ml) olive oil; 3 cans (796 ml/28 oz each) crushed plum tomatoes; Salt and pepper

Preparation

Meatballs
- In a skillet over medium heat, soften the leek and garlic in the butter. Season with salt and pepper. Add the white wine and reduce until almost dry. Add the cream, lemon zest and thyme. Reduce by half. Off the heat, add the bread and stir until it begins to fall apart. Transfer to a large bowl and let cool. Remove the thyme stems. Add the meat, egg and salt. Season with pepper. Blend together with your hands. Set aside.
Tomato Sauce
- In a large saucepan or stockpot over medium heat, soften the onions, garlic and hot pepper flakes in the oil for about 5 minutes. Season with salt and pepper. Add the tomatoes and bring to a simmer. With lightly oiled hands, shape about 30 ml (2 tablespoons) of meat into a ball and slip it into the simmering sauce. Repeat with the remaining meat. Simmer gently for about 90 minutes, stirring frequently. Adjust the seasoning.
- Ladle the sauce into 1-litre (4-cup) jars; you should have enough sauce for about 5 jars. Let cool. Refrigerate until cold. Cover and freeze.

Tomato Sauce with Leek and Lemon Meatballs

Categories

Ingredients

Meatballs

Tomato Sauce

Preparation

Meatballs

Tomato Sauce

Personal Note