Meatballs with sauce
Meatballs with sauce are one of the most classic recipes, so loved by everyone, but especially by children. The ways to prepare meat balls are so many ... Every grandmother keeps her recipe secret, but today I want to show you how we prepare them! Minced meat and sausage mixed together will give a unique flavor, while bread and cheese as well as accentuating the taste, will give the right softness.
Round, tasty and succulent my meatballs are browned and then cooked in the sauce, in this way they will not fall apart and will keep their shapeintact. The meatballs with sauce a recipe of the heart, which refers us to a particular moment.
Maybe my meatballs will not be up to that of your grandmothers, but I hope that their flavor, even if only partially, brings you back to one of the Sunday family lunches. I recommend that you do not forget to serve the meatballs with good homemade bread for the final "Scarpetta", an essential custom for this dish!
INGREDIENTS
Beef (minced meat) 220 gSausage165 gStale breadcrumbs 30 gGrated Parmigiano Reggiano 25 gEggs 1Chopped parsley 1 spoonDried oregano 1 pinchGrated nutmeg 1 pinchSalt to tasteBlack pepper to tasteExtra virgin olive oil to taste
FOR THE SAUCE
Tomato puree 350 gWater 50 gSalt 5 gDried oregano to tasteBlack pepper to taste
PREPARATIONHOW TO PREPARE MEATBALLS WITH SAUCE
To prepare the meatballs with sauce start with the dough: cut the crumb into pieces and pour it into a mixer equipped with blades. Chop everything until the crumb is reduced to crumbs. Take the sausages, cut them gently lengthwise and finally remove the gut. With the blade of a knife or fork crush the meat. Pour the sausage and minced meat into a large bowl. Add oregano, a pinch of grated nutmeg and chopped parsley. Finally add the grated Parmesan cheese and the crumb that you chopped earlier.
Also pour the egg and start kneading with your hands. Season with salt and pepper, then continue to knead until you get a homogeneous mixture. With the meat obtained go to form spheres weighing 20 grams each, taking a piece of meat and mixing it with both hands: with our doses you will have to get 24 meatballs.
As soon as all the meatballs are ready, heat the oil in a non-stick pan and, when the oil is hot, place the meatballs, letting them cook on both sides for a couple of minutes. Pour the tomato pulp in. Add water, season with salt, flavor with pepper and continue cooking, lowering the heat for 15-20 minutes.
Once ready, flavored with dried oregano and you can enjoy your meatballs with sauce still steaming!
PRESERVATIONYou can keep the meatballs with sauce in the refrigerator covered with plastic wrap for 2-3 days. You can also freeze them both cooked and raw: in this case, however, it is very important that the ingredients are very fresh and not thawed.
ADVICEAnother tasty variant? Try to fry the meatballs in a pan and then dip them in the tomato sauce cooked separately: a real lust! If you prefer tastier meatballs, add a little seasoned Pecorino cheese to the meat.
Meatballs with sauce are one of the most classic recipes, so loved by everyone, but especially by children. The ways to prepare meat balls are so many ... Every grandmother keeps her recipe secret, but today I want to show you how we prepare them! Minced meat and sausage mixed together will give a unique flavor, while bread and cheese as well as accentuating the taste, will give the right softness.
Round, tasty and succulent my meatballs are browned and then cooked in the sauce, in this way they will not fall apart and will keep their shape
intact. The meatballs with sauce a recipe of the heart, which refers us to a particular moment.
Maybe my meatballs will not be up to that of your grandmothers, but I hope that their flavor, even if only partially, brings you back to one of the Sunday family lunches. I recommend that you do not forget to serve the meatballs with good homemade bread for the final "Scarpetta", an essential custom for this dish!
INGREDIENTS
Beef (minced meat) 220 g
Sausage165 g
Stale breadcrumbs 30 g
Grated Parmigiano Reggiano 25 g
Eggs 1
Chopped parsley 1 spoon
Dried oregano 1 pinch
Grated nutmeg 1 pinch
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
FOR THE SAUCE
Tomato puree 350 g
Water 50 g
Salt 5 g
Dried oregano to taste
Black pepper to taste
PREPARATION
HOW TO PREPARE MEATBALLS WITH SAUCE
To prepare the meatballs with sauce start with the dough: cut the crumb into pieces and pour it into a mixer equipped with blades. Chop everything until the crumb is reduced to crumbs. Take the sausages, cut them gently lengthwise and finally remove the gut. With the blade of a knife or fork crush the meat. Pour the sausage and minced meat into a large bowl. Add oregano, a pinch of grated nutmeg and chopped parsley. Finally add the grated Parmesan cheese and the crumb that you chopped earlier.
Also pour the egg and start kneading with your hands. Season with salt and pepper, then continue to knead until you get a homogeneous mixture. With the meat obtained go to form spheres weighing 20 grams each, taking a piece of meat and mixing it with both hands: with our doses you will have to get 24 meatballs.
As soon as all the meatballs are ready, heat the oil in a non-stick pan and, when the oil is hot, place the meatballs, letting them cook on both sides for a couple of minutes. Pour the tomato pulp in. Add water, season with salt, flavor with pepper and continue cooking, lowering the heat for 15-20 minutes.
Once ready, flavored with dried oregano and you can enjoy your meatballs with sauce still steaming!
PRESERVATION
You can keep the meatballs with sauce in the refrigerator covered with plastic wrap for 2-3 days. You can also freeze them both cooked and raw: in this case, however, it is very important that the ingredients are very fresh and not thawed.
ADVICE
Another tasty variant? Try to fry the meatballs in a pan and then dip them in the tomato sauce cooked separately: a real lust! If you prefer tastier meatballs, add a little seasoned Pecorino cheese to the meat.
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