Meatballs in Tomato Sauce
A great classic of Italian home cooking, made with humble, leftover ingredients.
Made with Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
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 Passata Sieved Tomatoes
-
1/2
clove
garlic
-
1/2
small onion
-
2
tablespoons
grated Paremsan cheese
-
t.t.
flour
-
40
g
extra virgin olive oil
-
1
egg
-
t.t.
salt
-
t.t.
pepper
-
t.t.
parsley
-
1
glass
milk
Topping
-
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 Sieved Tomatoes, season with salt and pepper, and add a few fresh basil leaves for extra flavour. 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!
