Meatballs in Tomato Sauce

Golden-brown meatballs, juicy and tender on the inside. The tomato sauce reduces slowly until it coats the meat with a rich, glossy finish.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 710
• Protein: 49 g
• Carbs: 20 g
• Fat: 45 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 250 g Ground pork ( fresh )
• 1 piece Egg ( whole )
• 50 g Breadcrumbs ( fine )
• 50 ml Whole milk
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 1 piece Flat-leaf parsley ( chopped )
• 800 g Round tomato ( crushed )
• 2 tbsp Extra virgin olive oil
• 20 g Salted butter
• 1 piece Thyme ( sprig )
• 1 piece Bay leaf ( whole )
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Veal stock concentrate ( prepared )

Instructions

1. Aromatic preparation

   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. Meatball mixture

   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. Shaping

   Form balls the size of a golf ball. Roll them between your palms so they are smooth and compact.

4. Searing the meatballs

   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. Simmering

   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.

Chef's tips

• 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.

Storage

Store for up to 3 days in the refrigerator in an airtight container. Meatballs are even better when gently reheated the next day.