“A good dish of meatballs in tomato sauce could save the world!!!” I always said to my mom as a child..
For me the meatballs with sauce is the dish of my childhood..
My grandmother’s meatballs are unbelievable! They are fabulous!!!
I love the meatballs! Every time I ask:”What do you want for dinner?” my answer is always:”Meatballs!”
Delicious homemade Italian beef meatballs, quick and easy to make, not fried, and simmered in a rich and delicious tomato sauce.
Many and varied are the recipes for polpette..pretty much every Mamma and Nonna in Italy will tell you they hold the best one 😀
What are the perfect meatballs? For me, are those of my grandmother!!!
A juicy and tender ball of meat smothered in a creamy gravy sauce..they’re pure comfort food!!!
perfect winter comfort food!!!
The meatballs in tomato sauce can be prepared a day ahead and refrigerated, then reheated before serving.
Meatballs are just as good the next day. Just reheat them as you cook them..in simmering tomato sauce.. 😉
The best recipe for making homemade meatballs!!!
- 500g good quality minced beef
- 1 garlic clove
- 1 large egg
- 60g parmesan
- 50g white breadcrumbs
- 2tbsp chopped flat-leaf parsley
- freshly ground black pepper
- sea salt
- 2x400g tinned chopped tomatoes
- 2tbsp olive oil
- 1 onion
- 1 bunch fresh basil
- In a bowl, mix together the beef mince whit egg, garlic, chopped parsley, breadcrumbs and parmesan (or grana padano). Mix gently but thoroughly using hands.
- Create little balls about the size of a golf ball, using the palms of your hands, and set aside in the fridge for 15 minutes.
- Into a casserole pan big enough to hold the meatballs, saute the chopped onion in a little olive oil until them is translucent and soft.
- Add the tomatoes, basil, adjust with salt and pepper and simmer gently the sauce with the lid on for 30 minutes, stirring occasionally.
- Add the meatballs to sauce, making sure they are completely covered in the sauce.
- Partially cover the casserole with a lid, reduce heat to low and simmer for 30 - 40 minutes stirring frequently, until they're soft and succulent and the sauce is reduced by half.
- Serve with the sauce and crusty Italian bread (it's my favorite way) or with spaghetti (mix through spaghetti, cooked to a perfect al dente!), rice, polenta.
Which are your favorite meatballs?