Meatballs in Tomato Sauce
Ingredients
- 500 gGround beef 15% fat (fresh)
- 250 gGround pork (fresh)
- 1 pcEgg (whole)
- 50 gBreadcrumbs (fine)
- 50 mlWhole milk
- 1 pcYellow onion (finely minced)
- 2 pcGarlic (minced)
- 1 pcFlat-leaf parsley (chopped)
- 800 gRound tomato (crushed)
- 2 tbspExtra virgin olive oil
- 20 gSalted butter
- 1 pcThyme (sprig)
- 1 pcBay leaf (whole)
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlVeal stock concentrate (prepared)
Method
Golden-brown meatballs, juicy and tender on the inside. The tomato sauce reduces slowly until it coats the meat with a rich, glossy finish.
- 1
Finely chop the onion and garlic. Chop the flat-leaf parsley. In a bowl, pour the milk over the breadcrumbs to soak them; it should form a soft paste.
- 2
In a mixing bowl, combine the beef, pork, egg, milk-soaked breadcrumbs, parsley, and a pinch of nutmeg. Knead by hand until the texture is homogeneous and bound.
- 3
Form balls the size of a golf ball. Roll them between your palms so they are smooth and compact.
- 4
Heat the oil and butter in a sauté pan. When the butter foams, sear the meatballs. They should be brown and crispy on all sides. Remove from the pan.
- 5
In the same pan, pour the crushed tomatoes and the veal stock with the thyme and bay leaf. Put the meatballs back in. Simmer over low heat until the sauce coats the spoon.
Frequently asked questions
How do you get this dish right?
- Do not overwork the meat, or the meatballs will become rubbery.
- The initial browning is key to the flavor: don't be afraid to get them dark.
- Wet your hands to shape the meatballs without the meat sticking.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container. Meatballs are even better when gently reheated the next day.
