I usually make Meatballs alla Pizzaiola when there are leftover fried ones that I put aside in the freezer and take out when needed for a last-minute meal. In this case, just prepare the sauce with parsley, garlic, capers, olives, and sauce. Just toss them in a pan, and our recycled Meatballs alla Pizzaiola are ready. If we don’t have any to recycle, here is the full recipe.
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz beef (ground)
- 7 oz sausage (skinned)
- 2 eggs (medium)
- 3 oz Parmigiano Reggiano PDO (grated)
- 3.5 oz cow's milk ricotta
- 5 sprigs marjoram
- 1/2 clove garlic
- 1/4 tsp fine salt
- 3.5 oz breadcrumbs (ready coating)
- 1.25 cup peanut oil
- 1 bunch chopped parsley
- 1/2 clove garlic
- 1 tbsp salted capers (rinsed)
- 10 Taggiasca olives (pitted)
- 1 cup tomato passata
- 1/4 fine salt
- 2 tbsp extra virgin olive oil
Tools
- Bowl
- Frying Pan
- Casserole
- Mezzaluna
- Cutting Boards
Steps
Place the ground meat, skinned and crumbled sausage, eggs, parmesan, ricotta, marjoram leaves, chopped garlic, and salt into a large bowl. Knead with your hands until you get a firm dough. Let it rest for 10 minutes. With wet hands, take small walnut-sized portions, form the meatballs, and pass them in the ready coating or just in the breadcrumbs.
Heat the oil and fry them until they turn golden. Avoid using too much oil, a very wide pan with about two fingers of oil is enough. Drain and dry on absorbent paper. Chop garlic, parsley, capers, and sauté them with a little extra virgin olive oil. Add the meatballs and let them flavor for a few minutes. Heat the passata and add it. When the sauce has thickened, turn off the heat and serve the Meatballs alla Pizzaiola.
