Italian delicious meatballs in Tomato Sauce

Jun 16
3 min read

Updated: 7 days ago

## Irresistible Italian Meatballs in Rich Tomato Sauce

Italian delicious meatballs in Tomato Sauce

Beautiful Italian small meatballs made of mixed minced meat in tomato sauce with added vegetables and added herbal aromas. They are ideal as a side dish with pasta, boiled potatoes, mashed potatoes, polenta, rice. They are easy, quick, and simple to make. Follow the recipe.

Italian-delicious-meatballs-in-Tomato-Sauce — **Italian delicious meatballs in Tomato Sauce**

Ingredients: simple, total time: 65 min., 4 serving

For the meatballs:

500 g mixed minced meat/ pork and beef
2–3 slices of stale bread/ or 1 bun hard
100 ml milk
1 egg
1 Tbsp fresh parsley
30 g grated Parmesan cheese
Olive oil EVO to taste
1 tsp salt
black pepper to taste

For the Sauce:

1 medium onion/ finely chopped
150 ml celery/ small cup
1 medium carrot/ diced
1 clove garlic/ minced
450 g tomato paste
100 ml wine
olive oil EVO to taste
salt and black pepper to taste
basil and oregano to taste

Preparation:

First, prepare all the ingredients as described above.
Start first by making the sauce for this dish.
Fry the chopped onion in olive oil, when it becomes transparent and soft, add chopped carrots and a stalk of celery, minced garlic mix everything well for about 3 minutes, then add white wine.
Cover the pan and simmer for about 5 minutes, on low to moderate heat.
When the alcohol has evaporated, gradually add 250 ml of water three times, simmer for about 15–20 minutes.
Turn off the heat, transfer the mixture to a blender container, and blend the mixture into a cream.
Return the cream to the pan and heat it to the boiling point on low to moderate heat.
Immediately add tomato paste, oregano, basil, salt, and pepper to taste, stir all well, let the sauce form for the next 25–30 minutes.
During this cooking time, add a little water (100 ml 2–3 times gradually) until the sauce gains color and thickness, turn off the heat and set aside.
Now you can start making meatballs.
Place the ground mixed meat in a deep bowl.
Soak an old hard bun or a piece of bread with 100 ml of milk and let it soften for a few minutes. (You can also do this in a super chopper by cutting the bread into pieces and adding milk and processing to get smaller crumbs.)
Add the bread to the minced meat and the other spices from the description, mix the meat with your hand into a uniform mixture.
When you have obtained a uniform mixture, you can immediately start forming meatballs.
Oil your palms a little, take out the mixture with a small spoon, create smaller balls the size of walnuts and arrange them immediately on a plate.
You can roll the formed meatballs into crumbs afterward, or you don't have to.
Heat the oil on low to moderate heat.
When the oil has become hot, add more meatballs to fry, fry for a few minutes on each side until they are golden brown on all sides.
Remove to a plate lined with kitchen paper to absorb excess fat.
Return the sauce for the meatballs to the stove. Heat on low to moderate heat, immediately add the finished meatballs and heat for about 7 minutes, stirring occasionally. Turn off the heat.
Meatballs prepared in this way go well with mashed potatoes, boiled potatoes, rice, or pasta.