Delicious Recipes

Pugliese Style Sauce with Meatballs

isaporidiethra

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in

Today I share with you the recipe my grandmother gave me with all her love, Pugliese style sauce with meatballs. Yes, who among you has never tasted meatballs, raise your hand. My sweet grandma Rosa gave me many tips to ensure the meatballs were perfectly compact and soft. She always recommended frying them before putting them in the sauce, but not too much because they will continue to cook in the sauce. Use few eggs (1 egg per 400 g. of meat) because prolonged cooking would make the meatball harder. She always said that cooking should start with a high flame while frying and then a low flame in the sauce. In short, friends, these meatballs are my favorite. Thank you my grandma, and long live Apulia…

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  • Cost: Very economical
  • Preparation time: 20 Minutes
  • Portions: 6
  • Cooking methods: Slow Cooking, Stove, Frying
  • Cuisine: Italian
  • Seasonality: All seasons
1,541.65 Kcal
calories per serving
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  • Energy 1,541.65 (Kcal)
  • Carbohydrates 32.10 (g) of which sugars 7.08 (g)
  • Proteins 30.91 (g)
  • Fat 144.05 (g) of which saturated 32.09 (g)of which unsaturated 91.70 (g)
  • Fibers 4.33 (g)
  • Sodium 3,482.07 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 1.76 lbs mixed ground meat
  • 2 eggs (medium)
  • 3 tablespoons Grana Padano PDO
  • 2 tablespoons pecorino
  • 1 pinch pepper
  • to taste salt
  • 1 clove garlic
  • to taste parsley
  • 7.05 oz stale bread (preferably from Laterza or Matera)
  • 5 tablespoons milk
  • 2.1 cups peanut oil (for frying)
  • 1 quart tomato sauce
  • 3 g coarse salt
  • 1/2 onion
  • 1/2 carrot
  • 1 oz extra virgin olive oil
  • to taste basil

Tools

  • 1 Frying Pan
  • 1 Saucepan

Steps

  • In a saucepan, sauté the finely chopped onion and carrot with the extra virgin olive oil.

  • Add the tomato sauce

  • Salt it and cook the sauce for at least 30 minutes

  • In the meantime, prepare the meatballs. Cut the stale bread into strips and cubes.

  • Soak it in the milk

  • Squeeze it well and set aside.

  • In a bowl, combine the ground meat with the eggs

  • add the chopped parsley and chopped garlic

  • Add the Grana and Pecorino cheese

  • Add the salt and pepper

  • the soaked bread

  • work the mixture well until you can form the meatballs

  • Fry in plenty of peanut oil

  • Our meatballs are ready to be enjoyed simply as they are for a second course, fried without sauce

  • or dip them in the sauce and cook for another 20 minutes

  • Ready to be enjoyed in the sauce

  • or as a topping for a good dish of fresh orecchiette.

Author image

isaporidiethra

Hello everyone and welcome to my blog. My name is Francesca, a true native of Taranto. I love cooking desserts and traditional dishes, and my inspiration comes from the women in my family. Photography, for me, is about capturing the moment… in a shot, you hold your breath and then start again, savoring every little detail as you develop it. Why Ethra? She was the wife of Phalanthus, the founder of Taranto, the Spartan city. I'd like to take this opportunity to thank you all… there are already so many of you following me. Thank you, thank you, thank you!

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