Swiss Steak Marinara Style With Meatballs
Swiss Steak Marinara Style With Meatballs
A practical Swiss Steak Marinara Style With Meatballs recipe with measured ingredients and a step-by-step method. Ready in about 60 minutes.
Total time: 60 minutes
Ingredients
- 1Kg/2Lb 2Oz Tomatoes, Pureed In A Food Processor
- 175G/6Oz Tomato Paste
- 425Ml/15Fl Oz Water
- 1 Tsp Garlic Salt
- 1 Tsp Freshly Ground Black Pepper
- 1 Tbsp Olive Oil
- 1 Tbsp Mixed Dried Italian Herbs
- 110G-175G/4Oz-6Oz Pork Bone With A Little Meat Left On
- 1/4 Tsp Salt, Or To Taste
- 900G/2Lb Rump Steak, 5Mm/ 1/4In Thick, Cut Into Four Slices
- 1 Large Bunch Flatleaf Parsley, Roughly Chopped
- 1 Small Bunch Basil Leaves, Roughly Chopped
- 150G/5Oz Dried Breadcrumbs
- 3 Tbsp Garlic, Finely Chopped
- 150G/5Oz Parmesan, Freshly Grated
- 75Ml/3Fl Oz Olive Oil
- 3 Large Oranges
- 3 Tbsp Olive Oil
- Freshly Ground Black Pepper
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Balsamic Vinegar
- Large Handful Mixed Green Leaves
Method
- Chop the parsley and basil, set aside.
- Finely chop the garlic. Put the breadcrumbs, garlic, parmesan, and parsley in a bowl and knead well. Add the olive oil and knead to make a stiff paste. Cut the pork bone into 5cm cubes and add to the bowl, mix well and leave to marinate for 45 minutes.
- In a small bowl combine the tomatoes puree with the tomato paste and water and season with the pepper, salt and herbs.
- Heat the oil in a frying pan. Stir the meatballs into the oil until cooked through. Remove from the pan and allow to cool. Drain off any excess oil from the pan.
- Add the meatballs to the sauce, add the basil, breadcrumbs, garlic and parmesan, then add the tomatoes and juice. Serve garnished with the oranges.