Here’s a perfectly marvelous Cabaret-inspired meatball recipe – Tomorrow Belongs to Meatballs!
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Cabaret is set in Germany in 1931, just as the Nazis are gaining strength and rising to power. The musical features a crazy mix of frivolous entertaining show numbers, poignant ballads and stirring anthems. Tomorrow Belongs To Me is a rousing patriotic number, sung by a waiter in the Kit Kat Klub (although sometimes it is sung by the MC instead). As he sings, the song gathers pace and soon all the customers are joining in too.
The song joins everyone together… just like meatballs. Yes, really. And these meatballs are perfectly marvelous! (per-dum-ching!) They don’t contain any fillers (eg breadcrumbs – don’t tell mama!) but are held together with egg and cheese. In fact, it couldn’t please me more… OK I’ll stop now. Just make the meatballs. They’re delish.
In a large bowl, mix together ground pork, ground beef, beaten eggs, shredded Parmesan, Italian seasoning, salt and black pepper. Form the meat mixture into small balls and place them on a baking sheet lined with foil or a silicone mat. This recipe makes about 32 meatballs which fills the baking sheet nicely!
Bake the meatballs in a preheated oven for around 20 minutes or until cooked through.
Meanwhile, prepare the sauce. Heat some olive oil in a large sauté pan and add a small chopped onion. Cook until the onion has begun to soften. Add the remaining sauce ingredients (garlic paste, canned petite diced tomatoes, canned tomato sauce, red wine, tomato paste and dried oregano), testing for seasoning and adding salt and pepper as necessary. Note: You could use just canned tomato sauce (passata) instead of the mixture of diced and sauce, depending on the desired final texture of the dish.
Bring the sauce to a boil, then reduce to a simmer for 10 minutes. Add the cooked meatballs (drain them of excess grease on a kitchen paper towel if necessary), and stir well to mix.
Serve with spaghetti, mashed potatoes – or perhaps sauerkraut!
For the meatballs
- 1 lb ground pork
- 1 lb ground beef
- 2 eggs, beaten
- ¼ cup shredded Parmesan
- 1 tbs Italian seasoning
- salt and black pepper
For The Sauce
- 1 tbs olive oil
- 1 small onion, chopped
- 1 tsp garlic paste
- 14.5oz can petite diced tomatoes
- 8oz canned tomato sauce
- ¼ cup red wine
- 1 tbs tomato paste
- 2 tsp dried oregano
- salt and black pepper
- Preheat the oven to 375F.
- In a large bowl, add together all the meatball ingredients and mix well. Form the mixture into small balls (about 32), and place on a baking tray lined with a silicone mat or foil.
- Bake the meatballs for 20 minutes or until fully cooked.
- In a large sauté pan, heat the olive oil then cook the onion until softened.
- Add the remaining sauce ingredients, bring to the boil, then simmer for 10 minutes.
- Add the cooked meatballs to the sauce and turn to coat.