Italian meatballs in delicious Tomato sauce with Pasta

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## Savory Italian Meatballs in Rich Tomato Sauce with Pasta

Italian meatballs in delicious Tomato sauce with Pasta

Italian-meatballs-in-delicious-Tomato-sauce-with-Pasta — **Italian meatballs in delicious Tomato sauce with** **Pasta**

Experience the exquisite taste of Mediterranean Italian meatballs in delicious Tomato sauce with pasta, crafted meticulously with my personal recipe that consistently delights everyone with its aromatic flavor. This dish, often requested by many, pairs perfectly with pasta but can also be enjoyed with polenta or purée. My husband is particularly fond of these meatballs, prompting frequent preparation in our home. The recipe is straightforward and quick to prepare, depending on your culinary skills. Essential ingredients include a blend of lean beef and pork, tomato paste, spices such as oregano and basil, fresh basil, pecorino cheese, garlic, eggs, breadcrumbs, and parsley. These components form the foundation of this remarkable dish. Join me in creating this culinary masterpiece.

Ingredients: simple, total time: 45 min., 4 servings - 27 - 28 meatballs

For meatballs:

600 g minced veal
40 g grated pecorino cheese
70 g pretzels/ or slice of bread
1 small bunch parsley/ or 2 full Tbsp finely chopped
2 medium eggs
2 cloves of garlic/ minced
1 pinch ground nutmeg
1/2 tsp salt
1 /2 tsp black pepper/ or to taste

Tomato Sauce:

700 ml tomato paste + 250 ml of water-divided 100+150 ml
2 medium cloves of garlic/ minced
30 ml Olive oil EVO
1/2 tsp of salt
black pepper to taste
1/2 tsp dry oregano
1 tsp dry basil
4 fresh basil leaves

Preparation:

For the meatballs

Prepare the meatballs: cut the crust off the bread and crumble the crumbs with your hands or with the help of a food processor.
Place the minced veal in a bowl. Add the finely crumbled breadcrumbs, grated pecorino cheese, chopped parsley, egg, minced garlic, salt, black pepper and nutmeg.
Knead for about 10 minutes, then take small pieces of the mixture (about 10 g) and, rolling them between your palms, make meatballs that you will place on a plate. I rolled them in crumbs and used the small meatball tool, which goes much faster!
If you want, you can roll the meatballs in flour or breadcrumbs and fry them until they are golden brown.
Now prepare the tomato sauce in the same pan by adding and drizzling the oil as needed, minced garlic — frying them until fragrant about half a minute to low moderate heat.
Pour the tomato purée with a little water, cook about 10 minutes to low heat.
When it starts to simmer, add the meatballs; dry basil leaves and stir gently with a wooden spoon and let it simmer for about 15–20 minutes to low heat, with adding 150 ml water covered with occasionally stirring.
When the sauce thickens, you can adjust the amount of salt and black pepper to taste, chopped fresh basil leaves, then turn off the heat.
Serve warm meatballs with pasta, or mashed potatoes, rice, or polenta. I used spaghetti, and cooked according to the instructions on the package.
NOTE: For two people: pour 120 ml of the sauce into a small pan and place 4-5 meatballs per person on the side. Pour the cooked and well-strained spaghetti and 4 spoons of the liquid in which the pasta was cooked into the sauce, mix well, for about a 1–2 minute. Turn off the heat.
Serve warm in plates, add meatballs from above and decorate with basil leaves. Sprinkle with grated Parmesan cheese as you like.

Buon appetito!

NOTE:

Do not mix pasta in the pan with the meatballs, but do it in the portion in another pan.
My meatballs are about the size less of a ping pong ball.
Instead of tomato pesto, you can use tomato peeled and canned tomatoes.
If you want to dilute the sauce, you can add 1 spoon of Philadelphia neutral cheese mixed with a little water. during cooking sauce.
Instead of oregano, you can add some weed dill if you like.
Meatballs, in addition to pasta, go well with polenta, rice or boiled potatoes or mashed potatoes.
Keep the rest of the meatballs with the sauce covered in the refrigerator for up to 2 days.
If you want, you can freeze these meatballs and keep them covered in special boxes for up to a month. Heat in a pan or microwave.
Before preparation, take it out one day before and transfer it to the refrigerator.