Cacciatore-style Meatballs

Name: Cacciatore-style Meatballs
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Ground veal 1.1 lbs; Breadcrumbs 0.8 cup; Grana Padano PDO cheese (to be grated) 1.4 oz; Eggs 3; Whole milk ¼ cup; Garlic 1 clove; Parsley (to chop) to taste; Fine salt to taste; Tomato purée 2 cups; Onions 1; Carrots 1; Celery ½ rib; Red wine ¼ cup; Rosemary 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Gessica Runcio

Cacciatore-style meatballs are born from the union of two timeless home recipes: meatballs and chicken cacciatore! Made with veal mince, these soft meatballs in sauce are further flavored with a classic sauté of celery, carrots, and onions and a splash of red wine. An essential sprig of rosemary evokes the aroma of this typical second course, to which we have also decided to add some black olives for an extra burst of flavor. Incredibly appetizing in their simplicity, the cacciatore-style meatballs will make the whole family happy, especially when it’s time to mop up the sauce!

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INGREDIENTS

For about 15 meatballs: Ground veal 1.1 lbs (500 g); Breadcrumbs 0.8 cup (100 g); Grana Padano PDO cheese 1.4 oz (40 g) - (to be grated); Eggs 3; Whole milk ¼ cup (50 g); Garlic 1 clove; Parsley to taste - (to chop); Fine salt to taste

For the sauce: Tomato purée 2 cups (500 g); Onions 1; Carrots 1; Celery ½ rib; Red wine ¼ cup (50 g); Rosemary 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Cacciatore-style Meatballs

To make the cacciatore-style meatballs, first prepare the meatball mixture: pour the minced meat and eggs 1 into a large bowl, then add the grated Grana Padano DOP 2, crushed garlic 3, and a pinch of salt.

Add the chopped parsley 4, breadcrumbs 5, and milk 6.

Knead with your hands 7 until you get a soft and homogeneous mixture 8. Shape the meatballs by rounding them between your palms; with these quantities, you'll get about 15 9.

Set the meatballs aside and prepare the sauce: finely chop the onion 10, carrot 11, and celery 12.

Heat a swirl of oil in a large pan, then add the chopped onion, celery 13, and carrot 14. Sauté for a few minutes, then place the meatballs in the pan 15.

Brown the meatballs, gently turning them on both sides 16. When they are golden, deglaze with red wine 17 and let the alcohol evaporate completely, then add the sprig of rosemary 18.

Finally, pour in the tomato puree 19, salt, and pepper 20. If you like, you can also add black olives 21.

Lower the heat, cover with the lid, and cook for 20-25 minutes 22. After the cooking time 23, plate and serve your cacciatore-style meatballs immediately 24!