Ingredients:

FOR ABOUT 20 MEATBALLS:
MIXED MINCED BEEF AND PORK 400 g EGG
1-2
GLASS 4 slices
GRATED PARMESAN 60 grams
MILK 1/2 glass
SALT to
taste PÉPÉ to taste
FOR THE TOMATO SAUCE:
TOMATO SAUCE 500 g
SALT to taste

How to prepare meatballs with sauce:

Step 1
To prepare the meatballs with sauce, start by breaking the bread crust into a bowl and leave it to soften for about ten minutes in the milk: it will blend more easily with the rest of the ingredients. In another bowl, place the minced meat, parmesan and eggs. When it has softened, add the well-drained bread, then season with salt and pepper.

Sponsored content

Step 2
Mix the ingredients well with a wooden spoon or with your hands, until you obtain a soft and compact dough. If it seems too soft, add a spoonful of breadcrumbs.

Step 3
Now form medium sized meatballs and roll them in the palms of your wet hands. To have them all the same, take a few meatballs weighing 30 grams each: you will get about 20 meatballs. Then let them rest for 30 minutes in the refrigerator to compact them well.

Step 4
In the meantime, heat the peanut oil in a pan, then arrange the meatballs well apart, without overlapping them, and cook them on both sides. Once golden, drain them on absorbent paper to remove excess oil.

Step 5
At this point, pour the tomato puree into the saucepan, diluting it with two or three centimeters of water: put the water directly into the bottle and shake it for a few seconds, in order to recover the puree left on the edges. Then arrange the meatballs and, if necessary, add salt. Cover with the lid and cook over low heat for about 30 minutes, taking care that the sauce does not boil.

Step 6
Once the cooking time has passed, your meatballs with sauce are ready: bring to the table and serve while still hot, without forgetting the homemade bread for the turnover.

How to use leftover meatball sauce:

If there is some sauce left despite the slipper, the best way to reuse it is to make a tasty sauce for the pasta: separate it from the meatballs and brown it for a few minutes on a high heat with your favorite pasta shape, drained. al dente. You can also add a few meatballs, cut them if they are too large and sprinkle with grated parmesan.

Tip:
For the meatballs you can also choose veal, chicken or turkey, and if you want you can also add crumbled sausage to the mixture. For an even tastier dish you can replace the parmesan with pecorino.

If you want to obtain a very soft final result, add a boiled and then mashed potato to the rest of the ingredients.

For a lighter version you can simply brown the meatballs in a pan with a drizzle of oil, then add the tomato paste and continue cooking according to the recipe.

Storage:
The meatballs with sauce can be kept for 2-3 days in the refrigerator, in an airtight container. If you used fresh ingredients you can also freeze them cooked and raw.