Italian meatballs in tomato sauce
Description
For me, meatballs are a dish that can only be eaten with pasta or porridge. But these Italian ones can be served on their own. The meat mixture is made from a blend of pork and beef, and cheese, Italian spices (fresh or dried herbs) are always added. Prepare the meatballs separately, then simmer them in sauce.
Instructions
- 1
Step 1
1. Finely chop the onion, carrot, and 3-4 parsley sprigs. Heat olive oil in a skillet and add the vegetables. Sauté until the vegetables are soft. Add the minced garlic and finely chopped tomatoes. Stir in tomato paste, basil, salt, and black pepper. Simmer over low heat for 15–30 minutes. Puree the mixture and return it to the skillet.
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Step 2
2. Pour milk into a saucepan. Heat it, then add the bread to the saucepan and mash it with a spatula.
- 3
Step 3
3. Turn off the heat and let the mixture cool down.
- 4
Step 4
4. Place the pork and beef mince in a bowl, add both types of grated cheese, eggs, salt, oregano, ground pepper, minced garlic, parsley, and the bread mixture.
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Step 5
5. Mix the minced meat thoroughly until a uniform consistency is achieved.
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Step 6
6. Shape the meatballs to the size of a tennis ball.
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Step 7
7. Roll each meatball in flour, then place on a tray.
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Step 8
8. Heat a frying pan with vegetable oil, place several meatballs in it.
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Step 9
9. Fry the meatballs on all sides until golden brown.
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Step 10
10. Return the sauce to the heat, and after it comes to a boil, add the meatballs (one by one).
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Step 11
11. Gently stir the meatballs, cover the pan with a lid, and simmer for 15 minutes over low heat.
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Step 12
12. Serve the meatballs with the sauce, garnished with fresh herbs.