Meatballs in Tomato Sauce
A great classic of italian home cooking, made with humble, leftover ingredients.
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
55 min (COOK TIME: 40 min / PREP TIME: 15 min)
Easy
4 people
Ingredients
-
25
oz
ground beef
-
7
oz
stale bread
-
24.5
oz
Mutti Passata Tomato Purée
-
1/2
clove
garlic
-
1/2
small onion
-
2
tablespoons
grated Paremsan cheese
-
t.t.
flour
-
3
tablespoons
extra virgin olive oil
-
1
egg
-
t.t.
salt
-
t.t.
pepper
-
t.t.
fresh parsley
-
1
glass
milk
finishing touch
-
a few
basil leaves
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Meatballs in Tomato Sauce: Method
- Cut the stale bread into pieces, place them 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 cheese. 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!
