Meatballs are a homemade dish par excellence, and we’re so accustomed to eating them on a daily basis that we don’t give them the credit they deserve. Because it is undeniable that when these humble meatballs are made with care, a quality product, and a well-executed recipe, they reach a new level.
Excellence in meatball is within everyone’s reach. A good piece of beef is a good starting point. It’s best to buy it whole and have the butcher chop it without removing the fat. That’s where the flavor and juiciness collide. Two crucial aspects of any good meatball.
We have won the battle if we add an adequate and balanced seasoning in flavors and quantities, a tasty homemade sauce, and the proper cooking point.
All of this is present in our recipe for beef meatballs in tomato sauce, which is made from scratch from start to finish and guarantees total and complete satisfaction. With a garnish of white rice, mashed potatoes, or sauteed vegetables, we get a one of kind dish that can easily solve any meal.
- 600 gr. beef
- 1 large onion
- 1 clove of garlic
- 1 carrot
- 1 sprig of parsley
- 1 teaspoon of thyme
- 2 small slices of bread
- 50 cc. milk
- 1 egg
- virgin olive oil
- 1/2 bay leaf
- salt and pepper
- 250 cc. White wine
- As I previously stated, we will begin exclusively with beef (veal or yearling), which we will select for quality (rump would be ideal), rather than the standard 3rd ones that bite you in almost every place. If it is for children (or if we prefer it softer), we run it through the mincer twice to make it very fine.
- Another important tip is to not add the vegetables that season the meat raw, but rather after they have been tenderized. To do this, fry 1/6 of an onion (finely minced) for 10 minutes, then add the garlic (also finely minced) and cook for another 5 minutes. We add the chopped parsley at the very end. We made a reservation.
- In a large mixing bowl, combine the egg and milk, then add the finely chopped breadcrumbs and mix everything together with a fork, crushing and breaking the crumb even more until it is almost a mush.
- Mix the meat with the reserved onion and garlic, the thyme, and the contents of the previous bowl in a large mixing bowl. Season with salt and pepper, and stir vigorously until the meat is completely mixed with the other ingredients and almost disappears.
- Wrap the dish in plastic wrap and place it in the fridge for at least 30-60 minutes to allow it to settle.
- Once the meat has rested, we make balls of roughly the same size to suit the consumer: some prefer them large, while others prefer them small. With the medium size, approximately 24 balls will be produced. We sift them through the flour and place them on a table or in a large container.
- We fry the meatballs in plenty of oil over medium heat until they are well browned on all sides, then transfer them to a medium casserole large enough to hold all of the meatballs.
- Fry the remaining onion and carrot, roughly chopped, with the bay leaf, pepper, and salt in the same oil (if it has been moderately clean, if not better in new oil). We cook for about 20 minutes, stirring frequently. Cook for another 20 minutes after adding the white wine (half wine, half meat broth). We remove the bay leaf and blend everything with the arm mixer, but coarsely, not finely (or we go through the pastures).
- Add the sauce to the meatball casserole, season with salt, and cook for 1 hour on low heat.
- This dish, like almost all stews, improves dramatically from day today. So the next day, we can enjoy the meaty flavor of our meatballs with a rich sauce and, if desired, some accompanying fries.
Amount Per Serving Calories 3878Total Fat 38gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 15gCholesterol 168mgSodium 849mgCarbohydrates 167gFiber 1gSugar 98gProtein 61g