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Meatballs in Tomato Sauce
Tender Italian meatballs of beef and sausage simmered in a simple tomato sauce. Rich, comforting, and great over pasta or with crusty bread.
dinner
Ingredients
0/17 gatheredServes 6
8 oz Ground beef
6 oz Italian sausage
1 oz Stale bread (crumb)
0.9 oz Parmigiano Reggiano DOP
1 piece Egg
1 tbsp Parsley
1 pinch Dried oregano
1 pinch Nutmeg
Fine salt
Black pepper
3 tbsp Water
12 oz Tomato passata
3 tbsp Water
Fine salt
Black pepper
Basil
1 oz Extra virgin olive oil
Preparation
0/8 steps
1
Chop the parsley and set aside. Tear the stale bread crumb into pieces and soak in water (50 ml) for a few minutes.
2
While the bread soaks, remove the casing from the sausage. Combine the ground beef and chopped sausage in a bowl.
3
Add the aromatics: parsley, oregano, and nutmeg.
4
Add the grated Parmigiano, the well-squeezed bread crumb, and the beaten egg.
5
Season with salt and pepper, then knead 2-3 minutes until smooth. With wet hands, roll about 20 g portions into balls.
6
You'll get about 24 meatballs. Brown them in hot olive oil over high heat for ~6 minutes, rotating the pan to turn them without breaking.
7
Pour in the tomato passata, rinse the container with water (50 ml), and add it to the pan. Stir gently.
8
Season with salt and pepper, then simmer 20 minutes over medium-low heat. Plate and finish with fresh basil leaves.