The meatballs in sauce with capers are a simple and quick recipe, perfect for those who love traditional flavors but have little time to spend in the kitchen.
The version I prepare comes from a family recipe, made more practical without losing taste: tender meat, a fragrant tomato sauce, and that touch of capers that makes a difference.
They are ideal as a second course for an everyday table, but also to bring in your lunchbox for work lunch or to serve as an alternative appetizer, perhaps with a toothpick and some fresh bread.
They are always a hit with both adults and children! At the end of the recipe, you’ll find some suggestions for preparing them in a vegetarian or vegan version, just as tasty.
Here are some Tuscan recipes to check out in these links!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 5 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn, All seasons
Ingredients
To make these meatballs, you need only a few simple ingredients that are easy to find.
Choose premium, fresh beef, as it truly makes a difference in the final result: it must remain tender and flavorful even after cooking in the sauce.
Then add some bread, an egg, a few aromatic herbs, and capers that will give the tomato a more decisive touch.
In a few minutes, you have everything ready to start.
- 14 oz ground beef
- 2 oz stale bread
- 1 egg
- 3/8 cup milk
- to taste parsley
- 1 tsp salt
- to taste garlic powder
- 10.5 oz tomato pulp
- 2 tbsp pickled capers
- 2 tbsp extra virgin olive oil
Tools
- 1 Bowl
- 1 Pan
- 1 Lid
- 3 Plates
- 2 Spoons
Let’s see together how to prepare these meatballs in sauce: a few steps, simple ingredients, and the aroma of a dish that pleases everyone, adults and children.
In a bowl or a large cereal mug, break the stale bread into pieces. Any type of bread will do. I, for example, used some leftover multigrain bread I had prepared a week earlier.
Add the milk and cover. Let it rest for at least half an hour, preferably an hour: the stale bread needs to soften well, becoming soft but not mushy. If you’re using hard bread, you can extend the soaking time slightly.
It’s time to prepare the easy and quick meatballs in sauce mixture. In a large bowl, place the ground beef, a pinch of salt, some garlic powder, and pepper if you like.
Take the bread soaked in milk and squeeze it well, then add it to the ground meat.
Add a large egg and some chopped parsley, then start mixing all the ingredients with your hands. It will take about ten minutes.
Once the meatball mixture in sauce is ready, cover it with plastic wrap and let it rest for a quarter of an hour so that all the flavors blend perfectly.
After the rest, take the mixture and start forming the meatballs. This is the size I make, but it’s a personal choice: they can be made in any size. As you form them, place them on a flat plate.
Prepare a plate with breadcrumbs. I usually mix it with a small portion of semolina flour to give the meatballs a more crispy touch.
Coat each meatball in the mix of breadcrumbs and semolina, ensuring they are well covered on all sides.
Place a pan about 11 inches in diameter on the stove and pour in a drizzle of oil. Turn on the heat and wait for it to heat up well, then add all the meatballs.
Let the meatballs brown well so that a nice crust forms, turning them often on all sides. When they are well browned, add the squeezed capers and let them simmer for a few minutes.
Add the fine tomato pulp, mix well, then lower the heat and put on the lid.
Cook for about 10-15 minutes so the meatballs cook well in the tomato. In the final minutes, uncover and let the sauce reduce. Turn off the heat and arrange everything on the serving plate.
The easy and quick meatballs in sauce with capers are ready to be enjoyed. Be sure to accompany them with some bread for a delicious scoop!
To make them even more indulgent, you can turn them into pizzaiola meatballs by adding oregano and some pizza mozzarella cubes.
The easy and quick meatballs in sauce are best eaten immediately, once they’ve cooled down slightly. However, they can also be stored in a glass food container in the fridge for a couple of days, so they can be used with vegetables and bread for a balanced lunchbox.
FAQ
I don’t eat meat, what can I do?
You can make legume meatballs, preferably with cannellini beans, or bread meatballs. To bind the ingredients, you can use a vegan egg and unsweetened soy milk, resulting in equally tasty vegetarian or vegan meatballs.
What types of meat can I use for meatballs in sauce?
Besides the classic beef, you can use turkey, chicken, or a light mix of both. The important thing is to choose fresh ground meat of good quality to get tender and flavorful meatballs. These alternatives work great for those looking for a lighter dish without giving up the taste of meatballs in sauce.
Can I prepare the meatballs in advance and freeze them?
Yes, meatballs in sauce can be prepared in advance and frozen. Let them cool completely, then place them in an airtight container or freezer bags. They keep for up to 2-3 months. To consume, just thaw them in the fridge and gently heat them in the sauce, retaining all the flavor and tenderness.
Can I make meatballs without breadcrumbs?
Yes, meatballs in sauce can also be made without breadcrumbs. You can use soaked bread, chickpea flour, or rolled oats as binders. Alternatively, for those seeking a lighter version, you can simply omit the breadcrumbs and add some egg or milk to keep the meatballs tender and compact.
