Meatballs in sauce recipe in the style of my grandmother

My maternal grandmother was an excellent cook. The most exquisite delicatessen came out of its stoves, which made me want to go home to eat day after day. One of its star dishes was meatballs in sauce, a humble but very well executed recipe that made me levitate with pleasure with each fork that brought me to my mouth.

Despite liking that dish very much, I hadn't been encouraged to prepare meatballs in sauce in my grandmother's style until recently. I like to experiment and try new things in the kitchen so much that sometimes I forget traditional recipes, like this one. However, today I make room for the kitchen of all life in this space and I encourage you to do the same in your homes.


For 6 people
  • Eggs "M" 1
  • Milk 15 g
  • Sliced ​​bread (slice) 1
  • Garlic cloves 2
  • Minced meat (beef and pork mix) 500 g
  • Potatoes 170 g
  • Onion 100 g
  • Extra virgin olive oil
  • Wheat flour 30 g
  • Meat broth 300 ml
  • Salt

How to make meatballs in sauce in the style of my grandmother

Difficulty: easy
  • Total time 45 m
  • Elaboration 15 m
  • Cooking 30 m

In a wide and deep container, we beat the egg and milk. We add the slice of sliced ​​bread and flatten it with a fork, while soaking it in the liquid ingredients. Season with a clove of garlic, peeled and finely chopped, as well as a little salt. We incorporate the minced meat and the potato, peeled and grated, and mix well until obtaining a homogeneous mass.

Next, we cover the base of a plate with flour. We take small amounts of the seasoned meat and roll them lightly, depositing them later on the flour. We shake the plate in circular movements, allowing the meatballs to rotate and cover with flour. We remove them to another plate and repeat the operation as many times as necessary to finish with the meat.

Heat abundant oil in a frying pan and fry the meatballs for a couple of minutes. We just want them to brown on the outside, so we remove them right away and transfer them to a large saucepan. We reserve until we have the sauce ready.

To make the sauce, peel and mince the other garlic clove, and also the onion. Heat a little olive oil in a frying pan and cook them over low heat for about 10 minutes. After this time, add a tablespoon of flour, stir and, when it begins to take color, add the meat stock.

We let the sauce thicken and cook for a few minutes before watering it with the meatballs that we have in the other saucepan. Place the casserole on the fire and cook over very low heat, with the lid on, for 20 minutes before serving.

Tags:  Meats And Birds Vegetables And Legumes Fish 

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