My grandmother Mariella made meatballs with sauce very often, made them small and often dressed spaghetti. It was a party, my brothers and I loved them. So since then I have also prepared them and accompanied them with boiled potatoes, mashed potatoes, rice and I also dress spaghetti. Quick and easy to do, they will conquer everyone!
Preparation time 45 minutes
Ingredients for 80/100 meatballs
- 500 gr minced beef
- 60 gr dry bread without crust
- 1 glass milk
- 2 egg
- 3 table spoons grated parmesan
- parsley
- nut meg (optional)
- 3 table spoons extra virgin olive oil (per un buon olio clicca qui)
- 300 ml tomate sauce
- 50 ml water
- salt and pepper
Method
We begin to eliminate the crust from the slices of bread (they can be used as croutons for example with soft-boiled egg) and soak the crustless bread in milk. We squeeze well and keep aside. We chop the parsley.
In a large bowl put the minced meat, and salt and pepper. Add the grated parmesan, eggs and squeezed bread to the meat and knead until the ingredients are well mixed. Add the nutmeg and chopped parsley. Mix the ingredients very well with your hands. You will need to obtain a full-bodied and solid dough.
With the mixture obtained we make balls, the size of a cherry, which we will place on a cutting board.
As soon as all the meatballs are ready, put a large pan on the fire with a drizzle of oil, add the tomato puree, water and season with salt. Then dip all the meatballs in the sauce and cook over low heat and with a lid for about 30 minutes, stirring gently from time to time.
