Italian pork and veal meatballs braised in tomato sauce
Italian cuisine · Vincenzo's Plate · ♥ 20.3K likes · 901.3K views · 12 min video
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Read about pork in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g pork
- 500 g veal
- 5 tbsp Pecorino cheese
- 3 tbsp bread crumbs
- 20 g salt
- 1 whole egg
- 4 slices Italian bread
- 1 whole carrot
- 1 whole celery
- 2 cloves garlic
- ½ whole onion
- chopped parsley
- fresh basil
- 4 tbsp extra virgin olive oil
- 2 bottle passata
Blend the carrot, onion and celery with about four tablespoons of extra virgin olive oil. Use half for the sauce and half in the meatball mix.
- 2 tbsp extra virgin olive oil
Put half the blended soffritto in the pan with two tablespoons of extra virgin olive oil and cook, stirring, for the first five minutes without burning it.
Add the passata and stir; the colour lightens from dark bright red as it cooks.
Simmering the tomato sauce
- salt
- pepper
Season with salt and pepper, cover and cook on medium-low for one hour, stirring every 15 minutes.
Add the remaining blended carrot, celery and onion to the meat with the pecorino or parmesan, breadcrumbs, salt, egg, crushed garlic and a generous amount of parsley.
Keep a bowl of water beside you and wet the palms every two or three meatballs. Roll meatballs of about 40 grams each.
Rolling 40 g meatballs with wet hands
Bake for 20 minutes at 180 Celsius; alternatively shallow fry them.
Put the baked meatballs into the sauce and spoon sauce over them. Never stir; move the pan instead.
Test one meatball: it should break easily under a fork with little pressure and be cooked through.
The meatball test
Plate with tomato sauce underneath, the meatballs on top and extra sauce over them; sprinkle parsley and pecorino and finish with basil leaves.