Meatballs with tomato sauce

Name: Meatballs with tomato sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24
Ingredients: Beef ground 0.5 lb; Sausage 0.4 lb; Breadcrumbs 1 oz; Parmigiano Reggiano PDO cheese grated ¼ cup; Eggs 1; Parsley chopped 1 tbsp; Oregano dried 1 pinch; Nutmeg ground 1 pinch; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Tomato purée 1 &frac13; cup; Water ¼ cup; Fine salt 1 tsp; Oregano dry to taste; Black pepper to taste

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492

Calories per serving

Energy Kcal 492
Carbohydrates g 20.7
of which sugars g 4.1
Protein g 23.7
Fats g 34.9
of which saturated fat g 10
Fiber g 3.1
Cholesterol mg 120
Sodium mg 1001

Difficulty: Very easy
Prep time: 30 min
Cook time: 20 min
Makes: 24 pieces
Cost: Low

PRESENTATION

We all have a favorite recipe, one that reminds us of a particular moment... whether it is sweet or savory. But there is a recipe that is almost universally loved, especially by children: meatballs with tomato sauce, the most nostalgic dish of them all!

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INGREDIENTS

492

Calories per serving

Ingredients for 24 meatballs: Beef 0.5 lb (220 g) - ground; Sausage 0.4 lb (165 g); Breadcrumbs 1 oz (30 g); Parmigiano Reggiano PDO cheese ¼ cup (25 g) - grated; Eggs 1; Parsley 1 tbsp - chopped; Oregano 1 pinch - dried; Nutmeg 1 pinch - ground; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

for the sauce: Tomato purée 1 ⅓ cup (350 g); Water ¼ cup (50 g); Fine salt 1 tsp (5 g); Oregano to taste - dry; Black pepper to taste

Preparation

How to prepare Meatballs with tomato sauce

To prepare meatballs with tomato sauce, start with the meat mixture: cut stale bread into pieces and place it in a mixer with blades 1 and pulse until crumbly 2. Set the crumbs aside and remove the twine from the sausages,

cut them gently lengthways 4 and finally remove the casing 5. Squeeze the meat out with a knife blade or a fork 6,

then place it in a bowl together with the ground meat 7. Add oregano, a pinch of grated nutmeg, and chopped parsley 8. Finally, add grated Parmesan cheese and the breadcrumbs you made as well as an egg

and knead everything with your hands 10, adding salt and pepper 11 and mix until you have obtained a homogeneous mixture 12.

Use this mixture to form little balls weighing 7 oz each 13, taking a piece of the mixture and shaping it with both hands: with our quantities, you will obtain 24 meatballs 14. As soon as all the meatballs are ready, heat some oil in a non-stick pan

and when the oil is hot, place the meatballs in the pan 16, cooking them on both sides for a couple of minutes 17. Pour in tomato puree18

add water, season with salt and pepper 20, lower the heat and continue cooking for 15-20 minutes. Once ready, season with dried oregano and enjoy your meatballs with tomato sauce still hot 21!

Storage

You can store meatballs with tomato sauce in the refrigerator covered with plastic wrap for 2-3 days. You can also freeze them both cooked and raw, but in this case it is very important that the ingredients are very fresh and not thawed.