Meatballs in sauce are a classic and irresistible meat-based main dish.
The recipe symbolizes the family Sunday lunch, with each person having their own variant according to their tastes: some use only beef or veal, some mix it with sausage or use a mixed ground beef and pork, some use mashed boiled potatoes and others soaked bread to make them softer, some cook them directly in boiling sauce, some brown them first, but also those who fry them and then add them to the sauce, some add parsley and some chopped garlic, and many other little variations typical of classic family recipes. What remains unchanged is that comforting feeling of a dish that takes you back to childhood, the grandmother’s recipe par excellence that soothes and satisfies the soul and palate, just like these seasoned meatballs wrapped in a velvety tomato sauce.
The following recipe is the result of an evolution lasting over thirty years, with additions or modifications as described before, to adapt them to tastes and situations, until reaching the perfect recipe for super soft and easy-to-make meatballs in sauce!
Read how to make meatballs with sauce with the irresistible recipe you will find below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs mixed ground meat
- 1.75 oz breadcrumbs (from stale bread)
- 1 egg
- 1.41 oz grana cheese (grated)
- 1.41 oz pecorino cheese (grated)
- Half clove garlic
- milk
- 14 oz tomato purée
- 1 clove onion
- Half carrot
- extra virgin olive oil
- salt
Preparation of Meatballs in Sauce
Chop the breadcrumbs, gather them in a bowl, and soak them in some milk for about twenty minutes.
Put the meat in a large bowl.
Add the well-squeezed bread, the egg, the grated cheeses, half a clove of minced garlic, and a pinch of salt.Mix thoroughly and form walnut-sized balls of the mixture.
Place them on a tray, cover them with plastic wrap, and let them rest in the refrigerator.
In the meantime, chop the carrot and onion and let them sauté in a pan with a little extra virgin olive oil.
Add the tomato purée, salt, and cover with a lid.When the purée comes to a boil, take the prepared meatballs from the fridge and gently drop them into the sauce.
Stir and cover again.
Let them cook for forty minutes, stirring occasionally.
Turn off and serve your meatballs in sauce immediately, very hot.
Notes
If you want to stay updated on all my recipes, without missing a single one, also follow me on my Facebook page by clicking HERE.
