When I make meatballs with dough, I always make them according to this recipe and there is no mistake. The meatballs are fantasy, soft and delicious. The sauce is even better, so all of that together gives a special flavor to this dish with the dough. You can use the pasta you have or want. I personally like to eat with spaghetti or polenta. Try this wonderful recipe, I believe you will continue to make it because it is very tasty! Follow recipe.
Ingredients: 4 persons, total time 1 h, very easy.
480 g spaghetti
For meatballs:
300 g of minced meat beef
1 egg
1 medium onion, finely chopped
2 cloves finely chopped garlic
1 teaspoon Vegeta / dry spices
1/2 teaspoon of salt
1/2 teaspoon pepper
2 Tablespoons breadcrumbs
1 Tablespoon red ground pepper
1 Tablespoon chopped fresh parsley
1/2 Tablespoon oil
Sauce:
500 g tomato pulp
1 hot pepper in a piece/uncut
1 carrot/ finely chopped
1 Tablespoon basil/ finely chopped
1 teaspoon of oregano
1 bay leaf
3 Tablespoons olive oil
1 small onion/ finely chopped
salt and pepper to taste
1/2 teaspoon sugar
Preparation:
Making meat:
Put the minced meat in a deeper plastic bowl and add all the prepared and chopped ingredients and finally add all the spices. Knead well to be a compact mixture, when finished cover with aluminum foil and place in the refrigerator to cool while preparing the sauce.
Making the sauce:
Finely chop the onion and carrot.
Take a deep-frying pan where you will make the sauce, pour olive oil, wait for it to heat on a moderately moderate heat. Then put the onion on the frying for 1 minute, add the hot pepper in a piece, then the chopped carrot. Stir and simmer for a while, then add tomato, bay leaf, stir well and cover the pan. Simmer for 10–15 minutes until a compact sauce is made. Occasionally control and stir.
After 15 minutes, add spices to your taste, add basil and oregano. Stir everything well. The sauce must be nice red and thicker.
As soon as the sauce is ready, you can put the pot with salted water to boil for the spaghetti.
Final part:
Take the meat mixture out of the fridge and shape them into small balls, the size of Rafaello balls. When you have finished shaping, heat the pan with the blender and fry your meatballs on all sides, the sides must get a nice brown color and set them aside. When they are ready, you can pour them into a bowl with the sauce that you have finished.
Cook the spaghetti according to the instructions alla dente, drain them well and pour them directly into the plate and over them add the meatballs with the sauce.
Buon appetito!
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