Meatballs In Tomato Sauce
Italian polpette in ragout
MEATBALLS IN SAUCE NOT FRIED
Meatballs In Tomato Sauce, not fried, are small balls made from beef and pork minced meet together, eggs, cheese and breadcrumbs. It is a super tasty dish that can be served both as a main course and as a dinner, in fact, the sauce that accompanies the meatballs gives the possibility of making excellent feasting of homemade bread. Meatballs In Tomato Sauce without frying differ mainly in the fact that they are not fried, this factor makes the dish lighter and more nutritious but also more hasty and cheaper than the classic one, in fact, oil and time are saved. of frying, the mess in the kitchen and above all the smell of fried food that spreads throughout the house.
Meatballs In Tomato Sauce is a recipe of mine elaborated more than 50 years ago, in my first culinary experiences and successfully carried out both at a restaurant and home level, it was born for the fact that I have never endured those heavy sauces or ragù and above all as I said, this method has saved me a lot of time, I have always used it, even to make Cilentana lasagna, meatballs in broth, in Pinocchio pasta, in short, whatever the size of the meatballs, if they are broth or sauce, I never fry them.
- 1 kg mixed minced meat (veal and pork)
- 100 g grated goat or parmesan cheese
- 100g breadcrumbs
- 6 whole eggs
- j.e. salt and pepper
- 500 ml tomate
- 1 litro water
- 1 clove of garlic
- 30 ml extra virgin olive oil
- j.e. salt and pepper
In a large saucepan, to be able to contain all the meatballs, cook the tomato with a finely chopped clove of garlic, or whole which must be removed before soaking the meatballs, salt and pepper to taste and extra virgin olive oil
Put the minced meat, cheese, breadcrumbs in a large bowl, break the eggs and finally 1 pinch of salt and pepper
As soon as the sauce comes to a boil, start making meatballs, take a spoonful of the meat and roll it between your hands, then put them directly into the sauce.
Make all the meatballs and when putting them in the sauce be careful not to overlap them, when you are finished, take the saucepan from the handles and swing it a couple of times, as if it were a swing, in this way the meatballs come off from the bottom and do not break
- The flours are not all the same, therefore, when you knead, adjust with water, the dough should not be too hard or even less soft.
- The flour must be strictly semolina.
- Do not leave the pasta uncovered otherwise it will dry out.
- After cooked, the meatballs can be stored for 2 days in the fridge, if desired, they can also be frozen, hermetically sealed in a container for the freezer and kept for a couple of months.