Italian meatballs cooked from frozen in tomato sauce
Vincenzo's Plate · ♥ 3.1K likes · 94.9K views · 13 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g ground beef or veal
- 500 g ground lean pork
- 1 whole carrot
- 1 whole celery stick
- ½ whole brown onion
- 2 cloves garlic cloves
- 1 whole egg
- 5 tbsp pecorino cheese or parmigiano
- 30 g dry herbs
- water
- 3 tbsp bread crumbs
- 3 tsp salt
- 2 bottles tomato passata
- 1 bunch fresh basil
- extra virgin olive oil
- water
Blend the carrot, celery, garlic and onion with olive oil and a splash of water into a smooth mix. Half goes in the meatballs, half in the sauce.
Start with the meat. Soak the bread slices in water, squeeze out the water and add to the meat; use only as much as needed (four slices here).
- 4 slices slices of a loaf of bread
- pepper
Add the dry herbs, half the vegetable mix, the breadcrumbs, pecorino, salt, pepper and the egg. Mix until smooth with no chunks.
Adding herbs, sofrito, cheese and egg
Line a large tray with baking paper. With wet palms, shape meatballs of about 40 grams.
In a high, deep pot, cook olive oil and the remaining vegetable mix on medium-low; after 3 to 4 minutes add a splash of water. Cook about 10 minutes until darker but not burned.
Bring the sauce to an aggressive boil. Add the frozen meatballs one at a time, spaced; do not stir with a spoon. Cover and swirl the pot to coat them.