Roman-style Meatballs

Name: Roman-style Meatballs
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 5
Ingredients: Ground beef 0.7 lb; Ground veal 7 oz; Ground pork 3.5 oz; Mortadella 0.7 oz; Bread (only crumbs) 3 cups; Parsley to taste; Nutmeg to taste; Garlic ½ clove; Black pepper to taste; Eggs 1; Egg yolks 1; Parmigiano Reggiano PDO cheese 1.75 oz; Pecorino Romano PDO cheese 1.1 oz; Celery 3 ribs; Carrots 2; Onions 2; Peeled tomatoes 6.6 lbs

493.7

Calories per serving

Energy Kcal 493.7
Carbohydrates g 43.8
of which sugars g 22.6
Protein g 43.8
Fats g 15.9
of which saturated fat g 6.3
Fiber g 186.3
Cholesterol mg 8.5
Sodium mg 309.6

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 10 min
Serving: 5 persone
Cost: Average

PRESENTATION

Recipe by
Patrizio Bonelli

Meatballs are one of the most delicious dishes ever! Some prefer them fried, while others love meatballs in sauce! If you're among the latter, you'll appreciate our Roman-style meatballs! To make the mixture, there are 3 types of meat and bologna, a mix that will give you superior flavor and super soft texture. This is also thanks to the addition of bread crumbs which are essential. Aromas and cheeses will make these meatballs really tasty! No frying or browning is needed; just immerse the meatballs in boiling sauce and cook them for a long time so the sauce absorbs all the flavor. Discover how simple it is to prepare these Roman-style meatballs... and if there's some sauce left over, use it to dress pasta!

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INGREDIENTS

493.7

Calories per serving

for the meatballs: Ground beef 0.7 lb (300 g); Ground veal 7 oz (200 g); Ground pork 3.5 oz (100 g); Mortadella 0.7 oz (20 g); Bread 3 cups (200 g) - (only crumbs); Parsley to taste; Nutmeg to taste; Garlic ½ clove; Black pepper to taste; Eggs 1; Egg yolks 1; Parmigiano Reggiano PDO cheese 1.75 oz (50 g); Pecorino Romano PDO cheese 1.1 oz (30 g)

for the sauce: Celery 3 ribs; Carrots 2; Onions 2; Peeled tomatoes 6.6 lbs (2.5 kg)

Preparation

How to prepare Roman-style Meatballs

To prepare Roman-style meatballs, first make the sauce. Start with the sauté: peel and dice the carrots 1, peel the onions and slice them thinly 2. Wash the celery well and dice it small 3.

In a pan, pour a drizzle of oil, add the sautéed vegetables 4, and stir. Let it brown for about ten minutes 5 and in the meantime, blend the tomatoes with an immersion blender 6.

As soon as the vegetables are wilted 7, add the blended tomatoes 8, some water 9, and season with salt.

Cover with a lid 10 and let it cook for 30 minutes, from boiling, over moderate heat. Meanwhile, soak the bread in a bowl 11. Now prepare the meatball mixture. Pour the 3 types of ground meat into a bowl 12.

Add the chopped parsley 13, the egg 14, the yolk, and the chopped bologna 14. Soak the bread crumbs with some water 15.

Crumble it with your hands 16 and add it to the bowl 17. Also, add the grated Pecorino 18 and grated Parmigiano Reggiano PDO.

Crush the garlic inside 19, add salt 20, and nutmeg 21.

Knead everything with your hands 22 until you get a homogeneous mixture 23. Now form the meatballs, taking about 3.5 oz of mixture and place them on a tray 24.

You will get about ten meatballs 25. After half an hour, immerse the meatballs in the sauce 26, so they don’t overlap 27.

Shake the pan, without stirring. Cover with a lid, without closing it completely (you can place a wooden spoon between the pot and lid) 28, and cook for about 40 minutes. The sauce should be well thickened 29. Roman-style meatballs are ready to serve 30.