Meatballs with Tomato Sauce are a classic of Italian cuisine, especially in the South. Everyone really likes them, especially children. Every family has its own recipe, sometimes handed down, and it’s difficult to change it. I like to experiment and try every recipe that is proposed to me, like these meatballs that my cousin shared with me. A light and tasty second course; a simple and delicious recipe, and if you have any leftovers, use them to season pasta. Also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Meatballs with Tomato Sauce
- 1.5 lbs ground beef
- 3.5 oz stale bread
- 3.5 oz potatoes, peeled, cooked, boiled
- 1.5 oz Parmesan cheese
- 2 eggs
- to taste salt
- 24 oz canned peeled tomatoes
- 1 onion
- 1 clove garlic
- 2 leaves basil
- 1 sprig sage
- 3.5 oz extra virgin olive oil
- to taste salt
- 1 pinch chili pepper (optional)
Steps for Meatballs with Tomato Sauce
Place the stale bread in a bowl covered with water and let it soak very well. Also cook the potato. Prepare the tomato sauce by sautéing the chopped onion and peeled garlic, add a few sage leaves and let it sauté over low heat. As soon as the onion is wilted, remove the sage and garlic clove, pour in the pureed peeled tomatoes and a few basil leaves, season with salt, and let it cook for about 10 minutes. If there are no children, you can also add a pinch of chili pepper.
In a bowl, combine the ground beef, Parmesan, mashed boiled potato, eggs, salt, and to your taste, ground pepper or chili, and a crushed garlic clove. The last ingredient is the well-squeezed bread from the soaking water.
Start mixing with your hands until you get a well-blended mixture. Let the mixture rest for a few minutes, perhaps in the fridge.
Take the mixture and with your hands, start creating the meatballs. To make them all the same size, I use a ice cream scoop, continue until you finish the meat. Place the meatballs on a plate as you make them.
Once ready, place them in the sauce, cover with a lid, and let them cook over low heat for about 30 minutes; the time naturally varies depending on the size of the meatballs you made.
Shake the pan from time to time to prevent them from sticking to the bottom and, if necessary, add a little hot water. The meatballs will be ready when the tomato sauce is well-reduced and thick.
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