The meatballs are a dish prepared with tomato sauce, with minor variations, throughout our country and beyond to be proposed as a second course, they can also be used as a dressing for different shapes of pasta or even to enrich the pans of lasagna.
Beef (or pork), chopped 500 gr
Loaf of bread crumb (type Puglia) 100 gr
Ground pepper to taste
2 tablespoons chopped parsley
3 cloves garlic
1 pinch grated nutmeg
50g grated pecorino cheese
Grated Parmesan cheese 50 gr
4-5 basil leaves
Tomato puree 1 liter
5 tablespoons extra virgin olive oil
Italian Meatballs in tomato sauce recipe - Step by Step Preparation
First, to prepare the meatballs to the sauce, remove the crust to a piece of loaf and cut into 100 grams of bread into squares, which will place in a blender and reduce to crumbs. Put in a bowl the minced meat (beef or pork, if you prefer), you can add the sausage deprived of the outer skin (1-2) and add the finely chopped bread (3)
add the parmesan, pecorino, parsley, eggs, salt, pepper and nutmeg (4). Knead again the ingredients with your hands and then let the mixture stand for about an hour to cool. Meanwhile, prepare the sauce. In a large pot you place the oil, onion and garlic finely chopped, let it simmer, serve about 15 minutes, when the onion becomes transparent pour the tomato sauce, season with salt and bring gently to a boil.
Continue forming dumplings. Taken about 10 grams of dough and modellatelo with the palms of the hands (7) to give it a round shape, and proceed in this way until the end compound (8). As soon as the tomato sauce boil, add gently inside (9) the meatballs gently moving the pan to make them settle. Let consume about 20/30 minutes on low heat, until the sauce has thickened and 5 minutes before turning off the heat throw in the basil leaves: When cooked, turn off the heat and serve the meatballs to the sauce while still hot .
Keep the meatballs to the sauce, sealed in an airtight container and put in the fridge for two days at the most.