Meatballs with tomato sauce

Name: Meatballs with tomato sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24
Ingredients: Beef ground 0.5 lb; Sausage 0.4 lb; Breadcrumbs 1 oz; Parmigiano Reggiano PDO cheese grated ¼ cup; Eggs 1; Parsley chopped 1 tbsp; Oregano dried 1 pinch; Nutmeg ground 1 pinch; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Tomato purée 1 &frac13; cup; Water ¼ cup; Fine salt 1 tsp; Oregano dry to taste; Black pepper to taste

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it es br de fr

492

Calories per serving

Energy Kcal 492
Carbohydrates g 20.7
of which sugars g 4.1
Protein g 23.7
Fats g 34.9
of which saturated fat g 10
Fiber g 3.1
Cholesterol mg 120
Sodium mg 1001

Difficulty: Very easy
Prep time: 30 min
Cook time: 20 min
Makes: 34
Cost: Low

PRESENTATION

Meatballs in tomato sauce are one of the most classic recipes of all, loved by everyone, but especially by kids. There are truly countless ways to make meatballs… every grandma guards her secret recipe closely, but today we want to show you how we make ours!

Ground beef and sausage, mixed together, give them a unique, rich flavor, while bread and cheese not only enhance the taste but also ensure the perfect tenderness. Round, flavorful, and juicy, our meatballs are first browned, then simmered in tomato sauce. This way, they won’t fall apart and will keep their shape while becoming even more delicious.

Meatballs in tomato sauce are a recipe from the heart, one that brings back special memories. Maybe our version won’t quite measure up to your grandmother’s, but we hope their flavor—even just a little—will take you back to a Sunday family lunch.

We highly recommend serving them with some good rustic bread for that final swipe through the sauce—a must for this dish!

INGREDIENTS

492

Calories per serving

Ingredients for 34 meatballs: Beef 0.5 lb (220 g) - ground; Sausage 0.4 lb (165 g); Breadcrumbs 1 oz (30 g); Parmigiano Reggiano PDO cheese ¼ cup (25 g) - grated; Eggs 1; Parsley 1 tbsp - chopped; Oregano 1 pinch - dried; Nutmeg 1 pinch - ground; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

for the sauce: Tomato purée 1 ⅓ cup (350 g); Water ¼ cup (50 g); Fine salt 1 tsp (5 g); Oregano to taste - dry; Black pepper to taste

Preparation

How to prepare Meatballs with tomato sauce

To prepare meatballs with tomato sauce, start with the meat mixture: cut stale bread into pieces and place it in a mixer with blades 1 and pulse until crumbly 2. Set the crumbs aside and remove the twine from the sausages,

cut them gently lengthways 4 and finally remove the casing 5. Squeeze the meat out with a knife blade or a fork 6,

then place it in a bowl together with the ground meat 7. Add oregano, a pinch of grated nutmeg, and chopped parsley 8. Finally, add grated Parmesan cheese and the breadcrumbs you made as well as an egg

and knead everything with your hands 10, adding salt and pepper 11 and mix until you have obtained a homogeneous mixture 12.

Use this mixture to form little balls weighing 7 oz each 13, taking a piece of the mixture and shaping it with both hands: with our quantities, you will obtain 34 meatballs 14. As soon as all the meatballs are ready, heat some oil in a non-stick pan

and when the oil is hot, place the meatballs in the pan 16, cooking them on both sides for a couple of minutes 17. Pour in tomato puree18

add water, season with salt and pepper 20, lower the heat and continue cooking for 15-20 minutes. Once ready, season with dried oregano and enjoy your meatballs with tomato sauce still hot 21!

Storage

You can store meatballs with tomato sauce in the refrigerator covered with plastic wrap for 2-3 days. You can also freeze them both cooked and raw, but in this case it is very important that the ingredients are very fresh and not thawed.