Meatballs in Tomato Sauce
Tender Italian meatballs made with beef and sausage, browned to a golden crust and simmered to perfection in a rich tomato sauce.
Ingredients
- beef mince220 g
- Italian pork sausage165 g
- stale bread crumb30 g
- parmesan25 g
- egg1 pcs
- parsley1 tbsp
- dried oregano1 pinch
- nutmeg1 pinch
- salt for the minced meat1 to taste
- black pepper for the minced meat1 to taste
- water for soaking bread50 ml
- olive oil40 ml
- tomato passata350 ml
- water for sauce50 ml
- salt for the sauce1 to taste
- black pepper for the sauce1 to taste
- fresh basil1 stalk
Instructions
Cut stale bread crumb into pieces, cover with water and let soak for 5–10 minutes. Chop the parsley and remove the casing from the Italian sausage.
In a large bowl, combine the ground beef, sausage meat, parsley, dried oregano, nutmeg, grated Parmesan, squeezed-out bread and a beaten egg. Add salt and black pepper to taste.
Knead the mixture for a few minutes until smooth, wet your hands with water and shape into about 24 meatballs weighing 20–25 g each.
Heat olive oil in a wide skillet. Sear the meatballs over high heat on all sides, gently shaking the pan so they hold their shape.
Pour in the tomato passata along with the water used to rinse out the container. Stir gently, then season the sauce with salt and pepper to taste.
Cover the skillet with a lid and simmer the meatballs over medium-low heat for about 20 minutes, stirring gently from time to time, until fully cooked through and the sauce has thickened slightly.
Divide the meatballs among plates, ladle over the tomato sauce and serve hot, garnished with fresh basil leaves.
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