Roman Meatballs in Tomato Sauce.
Simple, juicy, very tasty.
Roman Meatballs in Tomato Sauce are an extremely flavorful dish typical of Roman cuisine; unlike traditional meatballs in sauce, these Roman ones have an extra ingredient that makes them even more flavorful, moreover, they are very juicy, and have a creamy sauce in which soaking bread is guaranteed 🙂 Easy to make, everything cooks together, and in no time you will have one of the tastiest and most delicious second courses you have ever tasted, one of those dishes that on any occasion are the joy of both children and adults.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4-6 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 lb ground beef
- 1/3 lb ground pork
- 2.5 oz bologna (in a single slice)
- 5 cups stale bread crumbs
- 2 eggs
- 2 egg yolks
- 3.5 oz grated Parmesan cheese
- 1 oz grated Pecorino Romano cheese
- 1 clove garlic
- to taste nutmeg
- to taste parsley
- to taste salt
- to taste pepper
- 2 carrots
- 1 stalk celery
- 1 onion
- 4 cans peeled tomatoes (400 g each)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 2 Bowls
- 1 Garlic Press
- 1 Mezzaluna
- 1 Cutting Board
- 1 Wooden Spoon
- 1 Casserole
Steps
Soak the bread cut into large pieces in water.
Squeeze it well, crumble it with your hands, and put it in a large bowl.
Chop some parsley sprigs. Peel the garlic, remove the central core, and crush it in a garlic press.
Finely chop the bologna with a mezzaluna.
Add the ground beef and pork, grated cheese, both Pecorino and Parmesan, chopped parsley, and garlic, bologna, eggs, egg yolks, a grating of nutmeg, adjust the salt and add a grind of pepper to taste, mix all the ingredients well with your hands; if the mixture is too compact and needs another egg, add it.
Let it rest for a moment.
In the meantime, prepare the sauce.
Crush the peeled tomatoes into large pieces.
Peel the onions and chop them. Peel the carrots and chop them too, do the same with the celery stalk.
Pour a generous amount of oil into a large casserole.
Add the chopped mixture and let it stew over low heat, stirring continuously with a wooden spoon.
As soon as the onion is wilted and slightly golden, add the chopped tomatoes, add 30 ml of water, salt, add a grind of pepper, and start cooking covered with a lid.
Meanwhile, with slightly oiled hands, prepare the meatballs by taking a bit of the mixture and rolling it into balls with your hands, placing them on a tray as you go. I make the meatballs as big as an egg, but you can make them the size you prefer.
Once all the meatballs are ready, we can put them in the sauce, bring it to a boil, then lower the heat and cook for about 30 minutes, stirring and shaking the casserole occasionally, being careful not to break the meatballs.
Halfway through cooking, gently turn the meatballs over to the other side.
After the cooking time and the sauce has thickened, but not excessively, the Roman meatballs in sauce are ready to be served.
The Roman meatballs in sauce are ready to be enjoyed… Enjoy your meal!
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