Remember my recipe for “Tuscany Chicken Wraps” which, under “what we need”, mentioned a sachet of a “fix product” for Meatballs Toscana?

It said that, if you did’t want to use a “fix product”, you’d surely find a recipe for a Tuscan sauce on the internet. Well, this is the internet – so, here we go. 🙂

Meatballs Toscana is a German-Italian fusion dish featuring seasoned meatballs baked in a creamy tomato sauce with Italian herbs, topped with mozzarella.

My lovely husband had made this dish for us many times before but always using a “fix product” for the sauce. But this time, he wanted to “really” cook it.

It turned out brilliantly. Harry’s choice of spices and herbs was excellent. He just knows what he’s doing when he wants to please me. 😉

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What we need:

• 500g (17¾oz) ground beef
• 400g (14oz) canned chopped tomatoes
• 100g (3½oz) whipping cream
• 1 ball of mozzarella
• Salt
• Black pepper
• Oregano
• Thyme
• Barbecue seasoning
• 3 tbsp Italian herbs
• 1 tbsp tomato purée
• ½ tsp sugar

How to do it:

• Season the ground meat with salt, black pepper, oregano, thyme and barbecue seasoning. Use a pinch of each although you may want to be a tad more generous with the barbecue seasoning.
• Mix everything well by hand. (You want to let your husband do that, trust me!)
• Shape the mixture into balls and place them in an ovenproof dish. You decide on the number and size.
• Whisk together the chopped tomatoes, whipping cream, Italian herbs, tomato purée and sugar. Season to taste with salt and black pepper.
• Pour the sauce over the meatballs.
• Slice the mozzarella and scatter it on top.
• Bake in the preheated oven at 200°C (390°F) for 30–40 minutes. The cheese should not brown too much.

We prefer to serve the meatballs on a bed of brown rice mixed with wild rice. 😋