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  • Writer's pictureRosangela Atte

Tender Meatballs

Updated: Jan 3

Tender, juicy and delicious!

Braised meatballs are a staple in every Italian home.

Here's my nonna's recipe.

Buon Appetito Amici!


INGREDIENTS FOR SAUCE

1- 28 oz can of San Marzano tomatoes

2 bottles of passata

1/2 cup EVOO

1 minced shallot

2-3 garlic cloves cut in half

Fresh basil

Salt to taste


METHOD

1. Fry shallot and garlic.

2. Remove garlic when golden and 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

1. Soak the bread in water.

2. Squeeze all water out of the bread and add to the meat.

3. Add the rest of the ingredients and mix until well combined.

4. Form meatballs and add them to the simmering sauce.

5. Cover with a lid and cook on low for 30 minutes without stirring.

6. After 30 minutes, gently stir and cook semicovered for another 1.5-2 hours or until sauce is thick and reduced and meatballs are plump.

7. Adjust seasoning and enjoy!

Toss the sauce with your favorite pasta, and serve meatballs on the side.

Buon Appetito Amici!


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