Meatballs in tomato sauce are a classic main meat dish that is very tasty and simple to make if you follow these steps. The main ingredient for the meatballs is a mixture of minced pork and beef meat that must be skillfully combined with breadcrumbs, eggs, and grated Parmesan cheese, seasoned with salt and pepper.
Then there’s the bit about the tomato sauce. As a result, not too expensive ingredients and steps are within everyone’s reach but it is critical to be very careful and precise in processing. Meatballs in tomato sauce are always a crowd-pleaser and are suitable for all ages including children.
- Manzo 300 g
- Maiale 200 g
- Pane mollica 80 g
- Whole milk to taste Parmigiano
- Reggiano DOP 40 g
- Eggs 1
- 1 clove garlic
- 1 sprig parsley
- Sale q.b.
- Pepe q.b.
- White onion 1
- Extra virgin olive oil 2 tbsp
- Basil to taste
- Tomato pulp 1 kg
- Pour the oil into a suitable pan and gently fry the chopped onion without allowing it to brown.
- Cook the sauce for about ten minutes after adding the tomato pulp, a pinch of salt, and a few basil leaves.
- In a mixing bowl, combine the breadcrumbs and milk. It is not required to use stale bread. Parsley, finely chopped
- Combine all of the ingredients, including the well-squeezed breadcrumbs, in a mixing bowl and work the dough for a long time. Combine thoroughly.
- Divide the dough into golf-ball-sized meatballs with wet hands.
- Pour a little oil into a pan and quickly sear the meatballs, 2 to 3 minutes per side.
- Once all of the meatballs have been blanched, add them to the sauce and cook for 20/30 minutes (depending on the size of the meatballs), turning them every now and then
- Serve the meatballs hot or warm, with a sprinkle of chopped parsley on top.
Amount Per Serving Calories 175Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 50mgSodium 209mgCarbohydrates 14gFiber 3gSugar 9gProtein 7g