Fried meatballs in sauce are a classic dish of our cuisine, a real journey into memories, when grandmothers lovingly prepared these little delights for family Sundays. A dish that tells stories, evokes emotions, and feels like home.
Every bite of these meat morsels is a discovery: the golden crispness of the outside encloses a soft and flavorful heart, made of selected meat, aromatic herbs, and spices that blend into an explosion of taste. All is embraced by a rich, dense, and fragrant tomato sauce. It is this perfect contrast between golden frying and velvety sauce that makes these meatballs so irresistible.
But it’s not just about flavor: meatballs in sauce are a warm hug, an invitation to enjoy the beauty of little things. They are perfect for a dinner with friends, to impress with an original appetizer, or for a second course that speaks of authenticity. They are the ideal solution for those who love simple yet substantial dishes that can please both adults and children.
If you close your eyes, you can almost hear the crispy sound as they sink into the bubbling sauce. How can one resist the desire to try them? Indulge in a moment of pure culinary joy and let yourself be captivated by the unique goodness of this dish.
I recommend trying these other delicious meatball recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 706.12 (Kcal)
- Carbohydrates 18.69 (g) of which sugars 3.00 (g)
- Proteins 34.22 (g)
- Fat 55.54 (g) of which saturated 14.24 (g)of which unsaturated 32.61 (g)
- Fibers 2.90 (g)
- Sodium 1,448.25 (mg)
Indicative values for a portion of 174 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Meatballs in Sauce
- 14.11 oz ground beef
- 3.53 oz stale bread
- 2 eggs
- 1.23 oz grated Parmesan
- 1 bunch parsley
- 1 pinch nutmeg
- 2 pinches salt
- as needed seed oil
- 14.11 oz peeled tomatoes
- 1 clove garlic
- 2 pinches salt
- 2 tablespoons extra virgin olive oil
- as needed basil
Preparation of Fried Meatballs in Sauce
In a saucepan, brown the garlic clove with the extra virgin olive oil. Then, pour in the tomatoes previously sieved.
Add the salt and basil leaves, cooking over medium heat for about fifteen minutes.
Remove the crust from the bread, cut the crumb into cubes and blend it in the mixer.
In a bowl, work the minced meat with the blended crumb, eggs, parsley, nutmeg, parmesan, and salt. Mix the ingredients well with your hands until you get a homogeneous dough.
Take a small amount of mixture and form balls. Continue making the meatballs until the mixture is used up. Place them on a plate and cover them with plastic wrap. Then, place them in the refrigerator and let them rest for 30 minutes.
Now fry the meatballs in a pan with hot seed oil. Brown them and drain them on a tray with absorbent paper.
Dip the fried meatballs in the tomato sauce and let them flavor over low heat for five minutes, stirring gently.
Serve them hot.
Storage
Fried meatballs in sauce can be stored in the refrigerator for up to 3 days in an airtight container.
Related Recipes
Pumpkin and Parmesan Meatballs
FAQ
Can I prepare fried meatballs in sauce in advance?
Yes. You can prepare the meatballs in advance and store them in the fridge.
Can I use white meat to prepare the meatballs?
Yes, you can use white meat like chicken or turkey for a lighter version. Keep in mind that the flavor will be more delicate, but you can make it richer by adding spices and aromatic herbs to the mix.
How can I make the dish lighter?
For a lighter version, bake the meatballs instead of frying them. Place them on a baking sheet lined with parchment paper, lightly brush them with oil, and bake at 392°F for about 20 minutes, turning them halfway through cooking.
