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ORECCHIETTE PASTA WITH FRIED MEATBALLS IN SAUCE

Meatballs with sauce are a delicacy!


Bites of ground meat, embellished with cheese and bread are fried in plenty of oil until golden brown and then cooked for a long time in tomato sauce that will become sublime, full-bodied and flavorful.

It will also be perfect for dressing pasta.

Orecchiette Pasta With Fried Meatballs In Sauce

Meatballs with sauce are a delicacy!
Bites of ground meat, embellished with cheese and bread are fried in plenty of oil until golden brown and then cooked for a long time in tomato sauce that will become sublime, full-bodied and flavorful.
It will also be perfect for dressing pasta.
Servings 4

Ingredients
  

Meatballs

  • 3 cups of minced meat veal, beef & pork
  • 2 cups of stale bread
  • 1 cup of whole milk
  • 2/3 cup of Pecorino Romano cheese grated
  • 1/4 cup of Parmigiano Reggiano cheese grated
  • 1 egg
  • 1 clove of garlic
  • parsley to taste
  • pepper to taste

For Frying & Breading

  • stale bread or homemade bread to taste
  • breadcrumbs to taste
  • 4 cups of peanut oil

For Sauce

  • 1 shallot
  • 3 cups of tomato puree
  • 2 1/5 cups of peeled tomatoes
  • salt to taste
  • extra virgin olive oil to taste
  • 2 bay leaves
  • 1 cup of whole milk optional
  • 4 cups of orecchiette pasta
  • Pecorino romano cheese grated to taste

Instructions
 

  • Let us cut the bread into cubes and place it inside a blender.
  • Let’s coarsely blend it and transfer it to a bowl.
  • Let’s combine a cup of milk and knead it with our hands so that the milk penetrates well inside the bread.
  • Let it rest for about 10 minutes.
  • We put the ground meat in a large bowl and also add the bread moistened with milk.
  • If it seems too wet, squeeze it out with your hands before combining it with the meat.
  • Mix it all together well.
  • We also add: a pinch of salt, an egg and mix thoroughly so that the egg is perfectly incorporated.
  • We add: the grated cheeses, chopped parsley, a grinding of pepper and a clove of chopped garlic.
  • Mix all the ingredients well with your hands and until smooth.
  • We can proceed to form the meatballs: we try to make them all the same size, neither too big nor too small.
  • We take a small portion of the dough and work it between the palms of our hands to form a ball.
  • Note: If you prefer, you can also not fry the meatballs!
  • Just don’t pass them through breadcrumbs and then cook them directly in tomato sauce for about 80 minutes!
  • We toss the meatballs in the breadcrumbs, turning them on all sides so they are evenly coated, and arrange them on a tray.
  • We proceed in this way for all the meatballs.
  • Once all the meatballs are prepared, we can proceed with the frying: put a large frying pan with plenty of peanut oil on the stove and wait for it to come up to temperature.
  • We fry the meatballs, a little at a time, so as not to lower the temperature of the oil and in plenty of boiling oil, turning them on both sides.
  • As soon as they are well browned and crispy (about 3 minutes will suffice) we can drain them and place them on a tray with paper towels so that they lose excess oil.
  • Once they are ready, let them cool and let us devote ourselves to preparing the tomato sauce: we finely chop a shallot (or a golden onion).
  • We will have to cut it into very small pieces so that it almost melts then in the oil.
  • In a large pan, preferably nonstick, we brown the shallot with a drop of oil.
  • When it starts to brown, we lower the flame, add a drop of water and let it stew slowly, over very low heat, until it becomes translucent and well wilted.
  • We then raise the flame and add the tomato puree and pulp, season with a pinch of salt and add about 2-3 cups of water.
  • Let it cook for a few minutes and until the sauce starts to sob.
  • We add the meatballs and gently mix them into the sauce so that they sink in completely.
  • Add two bay leaves and let them cook, on low heat, covered with a lid for about 60 minutes, turning occasionally.
  • Tip: About 15 minutes before we finish cooking the meatballs in sauce I also add a glass of milk, which will make the sauce even more full-bodied and flavorful, it is not mandatory, however.
  • Once the meatballs in sauce are ready, we can proceed with the preparation of the orecchiette pasta.
  • Let’s transfer the meatballs to another smaller pan, along with a few ladles of sauce, and keep them warm.
  • Let’s cook the orecchiette pasta in plenty of salted water.
  • Let’s drain them (about a minute before the recommended cooking time) and transfer them to the pan with the meatball sauce.
  • Let’s saute them, over high heat, turning them continuously for a few minutes, until they are perfectly blended with the sauce.
  • We then turn off the heat, also add a generous handful of grated pecorino cheese and mix everything well.
  • The orecchiette pasta with meatball sauce is also ready to be served, hot and steaming, followed then by the meatballs with sauce!
Tried this recipe?Let us know how it was!

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