Meatballs with tomato sauce is a typical and traditional second course of Italian cuisine. Easy to cook, but so good that you will not be able to stop eating them and, above all, you will not be able to avoid making the “scarpetta” or dipping the bread in the sauce … my mouth is watering already just thinking about it!!! Follow this easy and traditional Italian recipe step by step!
Meatball in tomatoes sauce (polpette al sugo)
Ingredients:
500 g of minced meat
4 slices of ‘pancarrè’ (bread that has the crust removed – i.e. club sandwich)
100 ml of milk
2 spoons of grated parmesan
2 eggs
1 l of tomatoes sauce (passata)
Parsley
Basil
Salt
Pepper
Olive oil
Method:
– In a bowl, soften the slices of pancarrè (stale bread is also fine) with the milk. Squeeze it like in a sponge and put it in another bowl with the minced meat, the eggs, the grated parmesan, salt, pepper, and chopped parsley.
– Mix the ingredients. With your hands, forms little meat balls. Pose them on a tray and let them rest in the fridge for 30 minutes
– Brown the meatballs in a pan with a spoon of oil
– Once the meatballs are brown, add the tomatoes sauce (passata), and basil
– Cook the meatballs in the sauce for about 40 minutes and your dish is ready!
Enjoy your meal! Buon appetito!