Meatballs with sauce Quick and easy recipe
Meatballs with sauce: here is a classic dish of the Italian tradition, for this preparation it is possible both to fry the meatballs and then dip them in the sauce or to avoid frying. By frying them they will certainly be tastier and more uid inside. But even without frying they are good and less caloric! This dish is very fast to make and cooking is also fast, meatballs and sauce will be ready in about 25 minutes. Try it!
Ingredients for 4 people
- 500 grams of beef (or beef and pork)
- 600 gr of tomato pulp
- 3 tablespoons of grated Grana (or pecorino romano)
- 2 eggs
- 3-4 slices of sliced bread
- 1/2 glass of milk
- salt and pepper
- garlic powder
celery, carrot and onion
- parsley, basil
- extra virgin olive oil
VIDEO RECIPE MEATBALLS WITH SAUCE
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How to make meatballs with sauce
Put the bread (or crumb) in a saucer to soak with half a glass of milk after a few seconds, squeeze and crumble. Put it in a bowl with all the other ingredients to prepare the meatballs: minced meat, grated Parmesan, parsley, egg and salt and garlic powder
and shape the meatballs the size of a large walnut (if you want to make them larger remember to increase the cooking time later), temporarily store in the fridge while you prepare the sauce.
put in a pan with high sides 3 tablespoons of oil and the mixture for sauté (celery, carrot and onion) cut into cubes, brown lightly and pour the tomato pulp into the pan, cook for 5 minutes, in the meantime fry slightly on both sides the meatballs in a pan with 2 tablespoons of oil. As the meatballs take on a nice golden color, remove them from the pan and put them in the sauce. Complete the cooking of the sauce with the meatballs for about 25 minutes over medium-low heat. To turn the meatballs during cooking, just move the saucepan with circular movements. When the sauce has shrunk and the meatballs are cooked, turn off the heat and serve. Add some basil or rosemary.
And here are yours meatballs with sauce, with the leftover sauce you can safely season the pasta, the meatballs with sauce can also be kept for the following day in the fridge with all the sauce. Enjoy your meal!
WINE PAIRING: To be combined with a medium-bodied red wine, the following are suitable: Terre di Franciacorta red, one Sloppy or a "Per 'e palummo”The last two are both from Campania.
For the wine pairing I consulted the site:www.cavit.it
Enjoy your meal!