Italian Meat Ball 🇮🇹
Italian Meatballs
A classic, but always good recipe, famous in the U.S.A. and Germany as meatballs on spaghetti.
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- Minced beef 300g
- Minced pork or sausage 100g (optional)
- Eggs 1
- Breadcrumbs 90g or (stale bread soaked in milk)
- Chopped onions 50g
- Parmesan 80g
- Chopped parsley a tuft
- Olive oil 10g
- Salt and pepper to taste
For the tomato sauce
- Peeled tomatoes 250g approx.
- White onion 50g
- Water 100ml
- Salt and pepper to taste
- Oregano to taste
Procedure:
In a bowl combine the two meats, the breadcrumbs 90g, one egg. parmesan 80g, parsley to taste, evo oil 10ml, chopped onions about half of a large one preferably white and salt pepper.
Mix with your hands until you obtain a homogeneous mixture.
Now pinch some of the mixture into a ball between the palms of your hands, about 2 cm in diameter.
As you wish, create smaller or larger balls, remembering that the cooking time will be slightly longer if they are large.
Place the meatballs in a lightly oiled non-stick frying pan. You can already turn the heat on low and continue to make them while they brown.
You can also bake them in the oven on a baking tray placed on a sheet of baking paper, at 190° for 15 minutes in static mode, so they will be lighter.
You can also cook them in the fryer for a few minutes, they will be tastier and crispier.
Now for the sauce, in an oiled pan we sauté the diced onion for a few minutes, add the peeled tomatoes 250 and 100ml water, let it simmer on a low flame for 25 minutes, checking and turning it.
We add the spices, oregano, basil or parsley according to your taste, salt and pepper and if you like chilli pepper.
Once the sauce is ready, i.e. when it has reduced by a third, add the meatballs and let them boil for a few more minutes.
Or serve the meatballs and sauce on the side as a dip to accompany them, don't forget to sprinkle the dish with fresh parsley.
I almost forgot, boil the spaghetti and season it with meatballs, you will have the original Spaghetti with meatballs.🇮🇹
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