Meatballs in tomato sauce recipe
I would not have much to think about to decide that this plate of meatballs in tomato sauce is one of the most memories that bring me back to my childhood. Without being a party dish, the day this recipe was in my house, it already made that mealtime a special time.
Today I want to show you the traditional recipe for meatballs in tomato sauce, hoping that when you prepare them it will also be for you a dish as special as it is for me.
IngredientsFor 6 people
- Chopped veal 700 g
- Eggs 2
- Garlic cloves 3
- Milk 70 ml
- White wine 30 ml
- Bread crumbs 20 g
- Fresh parsley
- Ground black pepper
- Wheat flour (to wrap the meatballs)
- Canned crushed tomato 600 g
- Onion 80 g
- Extra virgin olive oil 30 g
How to make meatballs in tomato sauceDifficulty: easy
- Total time 1 h 10 m
- Elaboration 10 m
- Cooking 1 hour
- Repose 10 m
We will start by making the tomato sauce, for this we chop the onion and one of the garlic cloves. In a thick-bottomed saucepan, heat the oil and fry the onion and garlic slowly for 10 minutes.
Add the crushed tomato and cook for 30 minutes over low heat, adding pepper, half a teaspoon of sugar and salt. Add the white wine and leave for another five minutes over medium heat so that the alcohol evaporates. We reserve.
For the meat, we put this in a bowl. Then in a smaller bowl or in the glass of a mixer with blades we add the eggs, milk, wine, the other two minced garlic cloves, the breadcrumbs, salt and pepper, as well as chopped fresh parsley. Stir well and beat until the ingredients are mixed.
We pour this over the meat and integrate it into it. Let it rest for 10 minutes. We rectify salt. We put flour (or breadcrumbs) on a plate and we shape the meatballs to the size that we like, but all the same. We go through the flour (or breadcrumbs) and reserve.
In a large frying pan, pour the oil and heat it, frying the meatballs in batches. Once we are done, we toss the meatballs in the tomato sauce and let everything cook together over medium heat for 20 minutes.