Tuscan-Style Meatballs
Updated: Nov 4
Having resided in Italy for an enriching period of 15 years, I have found it essential to adapt my cooking methods and side dishes to suit the traditional Italian preferences, particularly since my husband is Italian and his culinary heritage is deeply rooted in the rich and diverse flavors of Italian cuisine. This journey has not only broadened my culinary skills but has also allowed me to embrace the vibrant culture surrounding Italian food. Despite this immersion into traditional practices, I have developed my own unique approach to making meatballs, a beloved dish that holds a special place in both Italian and American kitchens.
Traditionally, Italian meatballs are crafted with a careful balance of ingredients, often eschewing the inclusion of bacon in favor of a purer meat flavor. However, in my quest to enhance the flavor and overall taste of my meatballs, I have taken the liberty to incorporate bacon into the mix. This addition brings a rich, smoky depth that complements the other ingredients beautifully, although I always make it clear that its inclusion is entirely optional for those who prefer to stick to the classic recipe.
Ingredients and Preparation
The sauce that accompanies these meatballs is exceptional and highly flavorful, crafted with a blend of ripe tomatoes, aromatic herbs, and a touch of garlic. A crucial tip I’ve learned over the years is to add salt towards the end of the cooking process. While I personally use very little salt in my cooking, it’s important to note that the amount can be adjusted based on individual taste preferences. The careful timing of adding salt helps to preserve the integrity of the flavors, allowing the natural sweetness of the tomatoes to shine through.
When it comes to serving, this dish pairs well with a variety of accompaniments, each bringing its own character to the meal. Options such as gnocchi, mashed potatoes, boiled potatoes, or rice can complement the meatballs beautifully. In my case, I opted for rice due to its lower carbohydrate content, which aligns better with my dietary preferences. Rice serves as a neutral base that absorbs the rich flavors of the sauce, making each bite a delightful experience.
One of the best aspects of preparing this dish is the flexibility it offers in terms of preparation. The meatball mixture can be prepared a day in advance, which allows the flavors and aromas from the spices to meld and develop further, significantly enhancing the overall taste. This method not only enriches the flavor profile but also facilitates a more efficient cooking process the following day, as the meatballs can be cooked directly from the refrigerator without the need for lengthy preparation.
Conclusion
As you embark on this culinary adventure, I encourage you to follow the recipe closely, but also to feel free to make adjustments that suit your taste. Cooking is as much about personal expression as it is about tradition, and I believe that every cook should embrace their creativity in the kitchen. Enjoy the process of making these meatballs, and savor the delightful results that come from blending traditional Italian flavors with your own unique twist.
Ingredients: simple, total time: 70 min., 24 meatballs 6 serving
For Meatballs:
500 g minced meat/pork-beef
1 medium onion/ finely chopped
50 g smoked bacon/ diced and fried
2 cloves garlic/minced
2 Tbsp fresh parsley/finely chopped
2 Tbsp Parmesan cheese/grated
3-4 Tbsp breadcrumbs
1 egg
1/2 tsp salt
1 tsp black pepper
1 Tbsp oil
For Frying Meatballs:
2 Tbsp Olive oil
Flour for rolling meatballs / optional
For Sauce:
2 Tbsp butter
2 cloves of garlic/ minced
1 Tbsp flour
250 ml beef broth/ or vegetable broth
1/2 tsp oregano
1/2 tsp basil
1/2 tsp red-hot crushed pepper flakes
250 ml cooking cream
2 full Tbsp Parmesan cheese, grated
1/2 tsp salt
80 g whole baby spinach-boiled/ or spinach-chopped
Preparation:
First, prepare all the ingredients as described above.
Cut the bacon into small cubes.
Finely chop the onion and pass the garlic through the garlic press.
Wash the spinach well and chop it into larger pieces. Boil in boiling water for about 1-2 minutes and strain. If using frozen, there is no need for this step; just take them out earlier and cut them into pieces. Leave to cool.
Fry the bacon in a wok pan with a little oil until it is well browned on all sides. Place on kitchen paper to absorb excess fat.
Put the minced meat, fried bacon, onion, and garlic in a deep bowl, and add the other ingredients from the description.
Mix all these ingredients well into a uniform mixture. Leave the mixture in the refrigerator for 30 minutes to stand. You can certainly do this the day before, because the longer the mixture sits, the better the aromas will be absorbed, and it will be even tastier. I left the meat to stand for 24 hours.
Scoop out the mixture once with a full teaspoon, to make a form of balls.
When you form the balls, first crush the meat several times by hand, gather all the ends well, and only then roll them in flour. My meatballs are the size of a ping-pong ball.
Roll the finished meatballs in flour, then shape them with your hands a little more; that way you will remove the excess flour.
Fry them in a little oil until golden brown on all sides, then set them aside on kitchen paper. If you want, you can fry them directly in oil without flour. Place the fried meatballs on a kitchen towel.
I fried 8 pieces each in a wok pan, so I could turn them nicely; I shook the pan and, with a spatula, corrected them to fit them more properly.
When I finished baking all the meatballs, I started preparing the side dish. I chose rice, and you can have boiled potatoes, pasta, mashed potatoes, and even baked potatoes. I left the sauce for last.
Rice:
For the rice: I used 1 cup of rice (200 ml), previously washed several times under running cold water, 2 cloves of minced garlic, 1 can of 50 grams of mixed peas, sweet corn, carrots, and chickpeas, 480 ml of water, 1 teaspoon of dry spices, and a little pepper. I didn't add salt because you don't need it; the sauce is already salty. I made it in the same pan where the meatballs were baked, only cleaned of the remaining onions, so the rice will pick up the smell and taste and will be even tastier. I transferred the rice to a smaller pan after cooking, so I would have freed up a larger pan for the sauce. This recipe will take you 25 minutes. See the recipe for this rice here.
Sauce:
Add a cube of beef cubes to 250 ml of water in a small saucepan and cook until it boils.
Prepare all ingredients in 2 small plates. (In first flour and garlic, in another herbs with crushed hot pepper).
Melt butter in the same pan over moderate heat, add chopped garlic, and stir for about a half minute. As soon as the garlic starts to smell, add 1 tablespoon of flour and mix quickly. Make sure that all the ingredients for this sauce are always close and at hand!
When the flour has acquired a brownish color, add the broth, oregano, basil, and red-hot crushed pepper. Let it simmer 15-20 minutes, not covered with reduce heat with occasionally stirring. The liquid must be reduced by almost half and denser.
During this time, chop boiled spinach into larger pieces. Since I used baby spinach, I did not cut it.
After the specified time, add the cooking cream. Cook for about 10 minutes, uncovered and reduced heat, when the mixture has become thicker, add spinach, fried meatballs, stir the ingredients, control taste add little salt and pepper if necessary, cook for about 5 minutes, with stirring occasionally.
Immediately add the grated Parmesan cheese; stir well with the sauce. Cook for another 4 minutes, until the sauce is well combined and thickened.
Serve warm with rice, pasta, baked potatoes, boiled potatoes, or mashed potatoes.
Go 4 meatballs in each portion with a dressing sauce with the addition of side dishes and salad.
Buon appetito!
NOTE:
Keep the rest of the food covered in the refrigerator for up to 3 days. If the sauce is thicker after a few days, add a little water and mix well.
Keep the rest of the food covered in the refrigerator for up to 3 days.
If the sauce is thicker after a few days, add cooking cream to taste, heat up on the stove, stir well, and cook until boiling. Add pasta or boiled potatoes
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