Meatballs with sauce
- 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
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 sauce, the most nostalgic dish of them all!
- Ingredients for 24 meatballs
- Beef ½ lb (220 g) - ground
- Sausage 0.4 lb (165 g)
- Breadcrumbs 1 oz (30 g)
- Parmigiano Reggiano DOP 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
How to prepare Meatballs with sauce
To prepare meatballs with the 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 while the sauce still hot 21!
You can store meatballs with 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.
Another delicious variation? Fry the meatballs in a pan, cook the tomato sauce separately, then combine them: a real delight for your palate!
If you prefer even more savory meatballs, add a bit of aged Pecorino cheese to the mixture.