Italian Meatballs in Tomato Sauce
A classic Italian recipe for meatballs in a rich tomato sauce.
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- •300 grams Ground pork
- •200 grams Ground beef
- •50 grams Mortadella
- •1 German style sausage
- •Saltto taste
- •1/4 teaspoon Black pepperfreshly ground
- •1/4 teaspoon Nutmegfreshly ground
- •2 Eggs
- •2 to 3 tablespoons Parmigiano Reggiano
- •1 tablespoon Parsleyminced
- •1 clove Garlicgrated or mashed
- •2 Potatoesboiled and mashed
- •Breadcrumbsas needed to coat
- •Peanut oilfor frying
- •2 cans Crushed tomatoesfor sauce
- •Olive oilfor sauce
- •1/4 teaspoon Red chili pepper(optional)
- 1
Mix together the ground meats, salt, black pepper, and nutmeg.
2 min
- 2
Add Parmigiano Reggiano, beaten eggs, garlic, parsley, and mashed potatoes. Mix well.
3 min
- 3
Cover and let the mixture rest for at least 2 to 3 hours, preferably overnight.
3h 0m
- 4
Form the mixture into balls of about 30 grams each.
5 min
- 5
Coat each meatball with breadcrumbs.
5 min
- 6
Fry the meatballs in peanut oil until golden brown, or bake at 350°F for 20 minutes.
20 min
- 7
For the sauce, heat olive oil, add garlic, crushed tomatoes, and salt. Simmer for 5 minutes.
10 min
- 8
Add meatballs to the sauce and simmer for 15 minutes.
15 min
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