Serves 4. A recipe you can easily make at home with readily available ingredients and a little attention to technique.
Ingredients for 4 people
- 500 g mixed ground beef and pork
- 100 g stale breadcrumbs
- About 100 ml milk to soften the bread
- 1 egg
- 50 g grated Parmigiano Reggiano
- 600 g tomato purée
- 1 clove of garlic
- 3 tablespoons extra virgin olive oil
- Chopped parsley to taste
- Salt and pepper
Method
- Soften the breadcrumbs in the milk for a few minutes, then squeeze out the excess liquid without drying them completely.
- In a bowl, mix the meat, breadcrumbs, egg, Parmigiano, parsley, salt, and pepper. Work the mixture just enough to combine it.
- Form evenly sized meatballs with slightly damp hands.
- Heat the oil in a wide saucepan with the clove of garlic. Brown the meatballs for a few minutes, turning them gently.
- Add the tomato purée with a little water and a pinch of salt, then let it simmer gently for about 25–30 minutes, stirring occasionally.
- Check that the meat is completely cooked through, taste the sauce, and serve with bread for mopping up the sauce.
How to make meatballs soft?
Soaked bread helps retain moisture; overworking the meat and cooking over high heat can make it tough. Keep the sauce at a gentle simmer.
Can they be prepared in advance?
Yes: store them in the refrigerator after they have cooled quickly and reheat them until they are thoroughly hot all the way through. Do not leave them at room temperature for several hours.
Should they be floured?
It is not necessary in this version. If the mixture is very soft, place it briefly in the refrigerator before forming the meatballs.
The best part comes with the bread: read the meaning of mopping up the sauce and how to use up stale bread.