Italian
Meatballs in Tomato Sauce
by Chef in Camicia · 306K subscribers on YouTube
Sunday tradition at grandma's house: soft and flavourful meatballs simmered in a rich tomato sauce, made with a mix of three meats, Parmesan, nutmeg, lemon zest, and soaked bread.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1h 5min
- Servings
- 4
- Difficulty
- easy
Ingredients
14 items- 300 gGround Beef
- 300 gGround Pork
- 300 gGround Veal
- 200 gParmigianograted
- 1 pcsEgg
- 300 mlMilkfor soaking bread
- Stale Breadstale bread, about 100-150 g
- 1/2 pcsLemonzest only
- Parsleya few sprigs, chopped
- Saltto taste
- Nutmega pinch
- Garlic1 clove, minced
- Olive Oilfor frying
- Tomato Sauceabout 500-600 ml or enough to cover meatballs
Method
- In a bowl, combine 300 g ground beef, 300 g ground pork, 300 g ground veal, 200 g grated Parmesan, 1 egg, the soaked bread (from step 2), a handful of chopped parsley, a pinch of nutmeg, the zest of half a lemon, 1 clove of minced garlic, and salt to taste.
- Soak the stale bread in 300 ml of milk until soft, then squeeze out the excess milk and add the bread to the meat mixture.
- Mix everything thoroughly until well combined.
- Shape the mixture into small meatballs, each about 15 g.
- Heat a generous amount of olive oil in a pan over high heat. Fry the meatballs until golden brown on all sides.
- Add the tomato sauce (about 500-600 ml or enough to cover the meatballs).
- Cover the pan, reduce the heat to low, and let the meatballs simmer gently for about 45 minutes, without stirring, until the sauce thickens and the meatballs are tender.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
