Italian Meat & Fish Recipes

How to Prepare ITALIAN MEATBALLS IN SAUCE with Grandma’s Recipe

Today I propose a dish that I am very fond of: meatballs with sauce.

Sometimes it happens that certain scents and certain odors have almost a magical power, to bring us back in time.


These meatballs are magic to me!

My grandmother used to make them when I was little and I still remember the wonderful smell that flooded the whole house!

How much nostalgia for those times! Today I want to share with you this simple recipe!

My grandmother, to tell the truth, used to go “by eye”, that is, she didn’t weigh the ingredients, but obviously I have written the complete recipe to help even those who are not very expert at cooking!

I assure you that by following this recipe step by step you will get perfect meatballs and I recommend … the classic scarpetta can not miss!

 

 

 

Yield: Makes 4 to 5 Servings

INGREDIENTS:
  • 1 1b mixed mince (i use 30% veal, 30% beef and 40% pork)
  • 1 slice of white bread
  • 3.52 oz (0.44 cup) of grated parmigiano reggiano cheese
  • 2 beaten eggs
  • finely chopped parsley as needed
  • pinch nutmeg
  • 1 small chopped onion
  • 1 clove chopped garlic
  • 1 cup tomato puree
  • 1/2 cup water
  • 2 tbsp extra virgin olive oil plus extra 4 to 5 tbsp for frying
  • salt and pepper to taste

 

STEP BY STEP RECIPE

Remove the crusts from the bread, soak in water for a few minutes until it becomes soft.
Place the mince in a bowl. Remove excess water from the bread and add it to the mince along with the grated parmigiano reggiano cheese.
Flavour with salt and pepper, chopped parsley and the nutmeg.
Now add the eggs and mix to combine all the flavours.
Take a tablespoon of the meat mixture into the palm of your hand and roll it into a ball.
Repeat the process until all of the mixture has been used. Refrigerate the meat balls for 15 to 20 minutes.
Fry the meatballs in olive oil until lightly browned on both sides.
Transfer to an absorbent paper to drain the excess oil.
Prepare the sauce: Place the olive oil in a pot over medium heat.
Lightly fry the onion and garlic.
Add in the tomato puree and water.
Season with salt and pepper to taste.
Bring to boil then reduce the heat and allow to simmer on low heat.
Place the meatballs into the sauce and allow to cook until the sauce has reduced to required consistency.
Serve the polpette al sugo with bread of your choice.
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