Do you have leftover boiled meat and don’t know how to make it tastier? The boiled meatballs in tomato sauce are the perfect solution! This simple and tasty recipe transforms boiled meat into an irresistible second course with a crunchy coating and a delicious tomato sauce that makes them soft and juicy. Ideal for lunch or dinner, these meatballs are a great no-waste idea and will win everyone over at the table!
- Difficulty: Easy
- Cost: Very cheap
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6.3 oz Boiled beef (approximately)
- 0.9 oz Stale bread
- 2 Egg
- as needed Milk (Sufficient to soak the stale bread)
- 1 clove Garlic
- 1 tbsp Parmigiano Reggiano DOP
- as needed Salt
- as needed Black pepper
- as needed Parsley
- as needed Extra virgin olive oil
- as needed Flour
- as needed Breadcrumbs
- as needed Sunflower oil
- 10.6 Tomato sauce (approximately)
- 1 Carrot
- 1 Onion
- 1 stalk Celery
- as needed Salt
Preparation
Soak the stale bread in the milk for a few minutes.
Meanwhile, finely chop the boiled meat.
Squeeze the bread from the milk and add it to the chopped meat.
Add one egg, the Parmigiano, salt, pepper, chopped parsley, and finely chopped garlic.
Mix well until you get a homogeneous and slightly sticky mixture. If too soft, add a bit of breadcrumbs.With your hands, form medium-sized meatballs and place them on a plate.
Prepare three bowls: one with flour, one with the beaten egg, and one with breadcrumbs.
Dip each meatball first in the flour, then in the egg, and finally in the breadcrumbs, pressing well for an even coating.
Heat ample sunflower oil in a pan.
Fry the meatballs until golden brown, turning them occasionally.
Drain them on absorbent paper to remove excess oil.
In a large pan, sauté a diced mixture of onion, carrot, and celery in extra virgin olive oil.
Add the tomato sauce, season with salt, and cook for about 5-10 minutes.
Place the meatballs in the sauce and let them simmer on low heat for about 25-30 minutes, covering with a lid.
Tip: The longer you let them cook in the sauce, the more flavor they will absorb!
The boiled meatballs in tomato sauce are a delicious way to reuse boiled meat in a tasty and irresistible dish. Perfect for the whole family, they are prepared in a few steps and are ideal for both a quick lunch and a flavor-rich dinner. Try them and let yourself be won over by their goodness!
How to Serve Boiled Meatballs in Tomato Sauce
Serve them hot, accompanied by a fresh salad or a side of roasted potatoes. If you have extra sauce, you can also use it to dress a good plate of pasta!
Storage
The meatballs can be stored in the refrigerator for 2-3 days in an airtight container. Reheat them in a pan with a drizzle of oil or in the microwave for a few minutes.
Variations and Tips
In the oven: For a lighter version, bake the meatballs in the oven at 350°F for 25 minutes, turning them halfway through.
No frying: If you want to avoid frying, you can brown them directly in the sauce.
Tastier? Add spices like paprika or a pinch of nutmeg for an extra touch!
FAQ – Boiled Meatballs in Tomato Sauce
Can I use another type of meat?
Yes! You can use chicken, turkey, or veal instead of beef.
I don’t have stale bread, what can I use?
You can replace it with breadcrumbs or a slice of white bread.
Can I freeze them?
Yes, you can freeze them either raw or cooked. To thaw, leave them in the fridge for a few hours before cooking or reheating.
