Sauce recipe

Easy Italian Meatballs in Tomato Sauce Recipe

Meatballs are a premier comfort food in all their forms, whether in an Italian sub in red sauce or as Swedish meatballs with cream sauce, and they’re easy to make. even without a recipe. But if you’re looking for a simple and awesome recipe for Easy Italian Meatballs in Tomato Sauce, we’ve got you covered.

Think of it more as a model than a rigid recipe; meatballs are pretty forgiving, so you can substitute ingredients depending on what you have on hand (especially when it comes to meat and bread binders). Try this classic Italian-American treat over spaghetti, in a sub, or however you like.

These meatballs are not pan-fried first, reducing dishes and keeping the meatballs tender; Just make sure your covered pot, stock pot, or Dutch oven is large enough to hold all of your sauce and meatballs before you begin.

  • 3 thick slices of French or Italian bread (enough to make about 3 cups of cubed bread)
  • Milk
  • 56 ounces of tomato sauce (about 2 1/2 large cans) or the equivalent of Homemade Tomato Sauce
  • two cloves of garlic
  • a handful of Italian parsley
  • two large eggs
  • a big handful of flour
  • 3/4 pound ground beef, very cold
  • 1/2 pound ground pork, very cold
  • a handful of freshly grated Parmesan

1. Remove the crusts of bread and discard them. Cut the bread into approximately 3/4 inch cubes and place in a small bowl. Pour in enough milk to cover the cubes and crush them with your hands so that they absorb the milk. Leave to rest for 5 minutes.

2. Meanwhile, pour the tomato sauce into a large saucepan. You should have enough to reach 2/3 the height of the dish. If it seems too thick, add a little water. Bring the sauce to a boil over medium-high heat, then lower the heat and simmer gently.

3. Finely chop the garlic and parsley; put aside. Crack the eggs into a small bowl and beat with a fork until just broken; put aside. Place the flour in a small dish or on a plate; put aside.

4. Add the garlic, parsley, beaten eggs and Parmesan cheese to the meat mixture. Season with a few big pinches of salt and a few black peppercorns. Using your hands, mix quickly until evenly incorporated. (Optional step: Form a small patty from the meat mixture and cook in a pan to check the seasoning. Adjust as desired.)

5. Shape the meat into 1.5 inch balls. If your hands start to stick to the meat, wet them with water. Roll meatballs in flour until lightly coated.

6. Gently drop each meatball into the simmering sauce, cover the pot and simmer over low heat for 5 minutes. Now that the meatballs have set, stir them gently, cover and continue cooking for 35 minutes. Remove the lid and simmer for 5 more minutes.


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