Italian Meat & Fish Recipes

NO-FRIED SOFT ITALIAN MEATBALLS IN SAUCE

Today I propose a dish that is ideal for the whole family but very much appreciated by children: meatballs in sauce.

They can be served with a side dish of boiled vegetables such as potatoes.


 

 

SERVINGS:4

INGREDIENTS:

  • 10.59 oz of minced veal or a mixture of beef and pork.
  • 1.76 oz of boiled potato.
  • 1.40 oz of stale bread.
  • 1/4 cup of grated Parmigiano Reggiano or Grana Padano cheese.
  • 1 egg.
  • 1 garlic clove for flavoring.
  • Salt and pepper to taste

For the sauce:

  • 24 oz of tomato puree.
  • 1 tuft of basil.
  • 1/2 onion.
  • Salt and pepper to taste

 

 

DIRECTIONS:

1) Before starting all the preparation, soak the stale bread in cold water or, if you prefer, in milk.

2) Break the egg; finely chop the parsley and then the onion.

3) Start making the meatball mixture, then mash the potatoes first, with a potato masher or even a fork, and then add them to the meat.

4) Squeeze the bread well and add it to the meat.

5) We add the parsley, cheese and grind a little pepper. If desired we can add a very light grating of garlic.

6) Let’s mix everything until we have a homogeneous mixture.

7) Once we have mixed all the ingredients well, we put the mixture in the refrigerator so that the flavors are uniform.

8) In the meantime we can begin to prepare the sauce: take a saucepan with fairly high sides, so that it can then contain the meatballs. Heat a little oil and brown the onion over a very low flame.

9) When the onion begins to be shiny and transparent, we can add the tomato puree. Add salt.

10) While the sauce is cooking we can begin to make the meatballs: we wet the plate first so that they can then slide better. We wet our hands and begin to create small balls weighing about 20 gr.

11) From time to time, while the sauce is cooking, add a little water to make it more liquid. The liquid will then be used to cook the meatballs.

12) At this point we can pour the meatballs into the sauce. Remember that the sauce must be very hot so that the meatballs will congeal immediately and not disintegrate.

13) Add a little chopped basil and simmer for about 1 minute. Then lower the heat and cook for about 30 minutes with the lid on.

14) Once the meatballs are cooked, remove them from the sauce and serve piping hot.

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