Recipe with honey
Forest Honey Meatballs in Tomato Sugo
Forest honey is strong and spicy and gives the autumn tomato sugo a dark, rounded depth that suits the meatballs.
⏱ Prep 25 min · Cook/bake time 30 min · Total 55 min · 4 servings
Ingredients
- 500 g mixed minced meat
- 1 egg
- 1 stale bread roll
- 1 onion
- 2 cloves of garlic
- 2 tbsp forest honey
- 2 cans chopped tomatoes (400 g each)
- 2 tbsp tomato purée
- 3 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper
- 1 handful fresh basil
- 400 g spaghetti
Method
- Soak the bread roll in water, squeeze it out and tear it into pieces. Finely dice the onion and garlic.
- Knead the minced meat with the bread roll, egg, half of the onion, 1 tbsp forest honey, salt and pepper and shape into balls.
- Heat olive oil in a wide pot and brown the meatballs all over, then remove.
- Sweat the remaining onion and garlic in the cooking fat, briefly roast the tomato purée with them.
- Deglaze with the canned tomatoes, stir in the oregano and 1 tbsp forest honey and simmer for 10 minutes.
- Return the meatballs to the pot and cook, covered, in the sauce for another 15 minutes.
- Cook the spaghetti al dente in salted water, drain and serve with the sugo and meatballs.
- Season with salt and pepper and sprinkle with fresh basil.
Nutritional values per serving (approx.): 889 kcal · Fat 36 g · Carbohydrates 96 g · Protein 40 g
Tip: Only add the honey to the sauce once it is simmering and ready, so that the aroma is preserved and only the acidity of the tomatoes is rounded off.
Honey used: View forest honey in the shop →