• Rosangela Atte

Tender Meatballs

ender, juicy and delicious!

Braised meatballs are a staple in every Italian home.

Here's my nonna's recipe.

Buon Appetito Amici!


INGREDIENTS FOR SAUCE

市1- 28 oz can of San Marzano tomatoes

市2 bottles of passata

市1/2 cup EVOO

市1 minced shallot

市2-3 garlic cloves cut in half

市Fresh basil

市Salt to taste


METHOD

Fry shallot and garlic. Remove garlic when golden. Add crushed San Marzano, passata, basil and salt. Simmer for 2-3 hours.


INGREDIENTS FOR 24 MEDIUM OR 12 LARGE MEATBALLS

500gr ground beef

500 gr ground pork

3 eggs

4 slices of soaked white bread

1/2 cup Pecorino

1/2 cup Parmigiano Reggiano

1/4 cup chopped Italian flat-leaf parsley

1/4 cup chopped basil

3 minced garlic cloves

1 tsp salt


METHOD

Beat eggs, soak the bread, squeeze all water out of bread and add to meat. Add the rest of the ingredients and mix until well combined. Form meatballs and add to the simmering sauce. Cover with lid and cook on low for 1 hour without stirring. After 1 hour, gently stir and cook semicovered for another 1 to 1.5 hours or until sauce is thick and reduced and meatballs are plump.

Adjust seasoning and enjoy!


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