Italy · Meat Dishes
Meatballs
Italian meatballs (polpette) — juicy balls of mixed minced meat seasoned with aromatic herbs and cheese, fried to a golden crust and stewed in a rich tomato sauce.
Ingredients
- mixed minced meat500 g
- breadcrumbs100 g
- milk100 ml
- egg1
- Parmesan50 g
- garlic2 cloves
- fresh parsley2 tbsp
- salt and black pepperto taste
- olive oil for frying2 tbsp
- canned tomatoes in their own juice800 g
- onion1
- garlic2 cloves
- olive oil2 tbsp
- dried oregano1 tsp
- salt and pepperto taste
- fresh basila few leaves
Method
- 1In a bowl, mix the breadcrumbs with the milk and leave for 5 minutes. Add the minced meat, egg, Parmesan, garlic, parsley, salt and pepper. Mix thoroughly.
- 2Form the mince into small balls about 3-4 cm in diameter.
- 3Heat the olive oil in a large frying pan and fry the meatballs on all sides until golden.
- 4For the sauce: in another frying pan, sauté the onion and garlic in olive oil until soft. Add the tomatoes, oregano, salt and pepper. Simmer over low heat for 15-20 minutes.
- 5Add the sautéed meatballs to the sauce and braise for another 15-20 minutes over low heat. Add fresh basil at the end.