Original ITALIAN MEETBALLS
Original ITALIAN MEETBALLS
What’s more classic and inviting than meatballs with sauce? Try my recipe for soft and delicious meatballs with sauce.
The trick for a mouth-watering result is to use genuine ingredients of the highest quality and of course follow all the steps.
In the blink of an eye you will hear your meatballs sizzle in a pan and you will not want to do anything but sit down at the table to start eating! And remember, don’t forget the bread to dip in the sauce!
Meatballs with sauce a very simple recipe, the classic that grandma makes.
Perfect for the whole family, delicious eaten alone but also as a sauce for spaghetti
Original ITALIAN MEETBALLS
- Power 722,63 (Kcal)
- Carbohydrates 32,55 (g) of which sugars 1,86 (g)
- Proteins 48,09 (g)
- Fat 45,74 (g) of which saturated 12,88 (g)of which unsaturated 13,23 (g)
- Fibers 5,48 (g)
- Sodium 1.517,71 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
for the meetballs
- 1 poundminced meat
- 3.5 ouncessausage (italian sausage)
- 1egg
- bread (1 dry bread 3 ounces)
- q.s.milk (for soaking bread)
- 2 ouncesparmesan cheese
- q.s.marjoram
- 1 teaspoonsalt
- q.s.pepper (facoltative)
for the sauce
- 1 ltomato puree
- 3 tablespoonsextra-virgin olive oil
- 11 clovesgarlic
- 1 tablespoontomato paste
- 1stock cube
Preparation
ingredients preparation
Chop the marjoram.
Heat a little milk and immerse the bread crumbs.
PREPARE THE MEATBALLS
Leave the bread crumbs to soak then squeeze well and put in a bowl.
Add the minced meat and the sausage without the casing.
Then add chopped marjoram, grated Parmesan, a pinch of salt and pepper and a whole egg.
Knead with your hands until you get a homogeneous mixture.
Create many meatballs of the same size, better if small.
PREPARE SAUCE
Put two tablespoons of extra virgin olive oil and the garlic in a saucepan.
Cook for a few minutes then add tomato puree, tomato paste, a teaspoon of vegetable cube and a glass of water.
Continue cooking over low heat for about 10/15 minutes.
COOKING MEATBALLS
When the tomato sauce is cooked, dip the meatballs and cook
over low heat for 2 minutes.
Turn off the heat and let it cool.
The heat of the tomato sauce will finish cooking the meatballs.
NOTE
You can not put the sausage if you don’t like it.
Â
For softer meatballs after you soak the bread in milk, put it in the blender.
Bread soaked in some form of liquid puffs up when cooked, creating little air pockets that makes meatballs extra soft. It works far better than ordinary breadcrumbs which actually has the tendency to make meatballs tough little balls.
If you can’t find marjoram, you can replace it with parsley or rosemary.
Follow my Instagram page https://www.instagram.com/ciacookitalianabroad/
