Meatballs in Tomato sauce
A great classic of italian home cooking, made with humble, leftover ingredients.
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
55 min (COOK TIME: 40 min / PREP TIME: 15 min)
Easy
4 people
Ingredients
-
700
g
ground beef
-
200
g
stale bread
-
700
g
Mutti Strained Tomatoes (Passata)
-
1/2
clove garlic
-
1/2
Small onion
-
2
tbsp
grated Parmesan cheese
-
t.t.
flour
-
t.t.
extra virgin olive oil
-
1
egg
-
t.t.
salt
-
t.t.
pepper
-
t.t.
parsley
-
1
glass
milk
-
a few
basil leaves
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Meatballs in Tomato sauce: Method
- Place the stale bread, cut into pieces, in a bowl with the milk and let it soften.
- In a larger bowl, add the ground beef, salt, pepper, egg, crushed garlic, chopped parsley, and Parmesan. Mix well: first with a spoon, then with your hands.
- Shape the mixture into evenly sized meatballs. Lightly roll the meatballs in flour until fully coated.
- Drizzle some oil into a pan and cook the meatballs, previously coated in flour, for a few minutes on each side until lightly golden and crisp on the outside. Remove them from the pan and set aside.
- Grate the onion and let it sizzle for a moment in a pan with a drizzle of oil. Add the Mutti Passata Tomato Purée, season with salt and pepper, and add a few fresh basil leaves for extra flavor. Let it cook for a few minutes, then add the meatballs and continue cooking, covered with a lid, for 20 minutes.
- Serve hot with a sprinkle of freshly chopped parsley. Buon appetito!
