Difficulty: Low Preparation: 30 min Cooking: 20 min
Portion: 24 Meatballs
Beef (minced meat) 220 g Sausage 165 g Stale bread crumbs 30 g Grated Parmigiano Reggiano 25 g Eggs 1 Chopped parsley 1 tbsp Dried oregano 1 pinch Salt to taste Black pepper to taste Extra virgin olive oil to taste
For the Tomato Sauce Tomato sauce 350 g Water 50 g Salt up to 5 g Dried oregano to taste Black pepper to taste
Start with the dough: cut the crumb into pieces and pour it into a mixer equipped with blades and chop everything until the crumb is reduced to crumbs. Keep the crumb aside and remove the string from sausages,cut them delicately lengthwise and finally remove the casing. Mash the meat with the blade of a knife or fork, then pour it in a container together with the minced meat. Then add the oregano, a pinch of grated nutmeg and the chopped parsley. Finally the grated Parmesan and the crumb you have previously minced together with the egg and mix everything with your hands, adjusting salt and pepper and mixing until you have obtained a homogeneous mixture. With the mixture obtained go to form spheres weighing 20 grams each, taking a piece of dough and mixing it with both hands: with our doses you will have to get about 24 meatballs. As soon as all the meatballs are ready, heat the oil in a non-stick pan and, when the oil is hot, lay the meatballs, letting them cook on both sides for a couple of minutes. Pour the tomato pulp, pour the water, season with salt, flavored with pepper and continue cooking by lowering the heat for 15-20 minutes.
Once ready, flavored with dried oregano and you can enjoy your meatballs with sauce still steaming! Storage:
You can keep the meatballs with the sauce in the refrigerator covered with plastic wrap for 2-3 days.
You can also freeze them both cooked and raw: in this case, however, it is very important that the ingredients are fresh and not thawed.
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