Saturday, July 20 2024

Meatballs with sauce are a typical second meat dish of the Italian tradition, among the most beloved by young and old, which immediately takes us back to childhood: I propose my grandmother’s recipe; you will thus obtain melting meatballs, enriched with a tasty and enveloping tomato sauce.

To prepare them, I used ground beef that is not too lean, so as to make the meatballs more succulent, but you can also use mixed pork and veal mince.

The ground meat will be mixed with egg, Parmigiano Reggiano cheese, salt, parsley and stale bread, soaked in milk and squeezed, so that you get a very soft dough.

You’ll then just need to form the meatballs and brown them with a drizzle of extra virgin olive oil in a frying pan, on all sides, before deglazing them with white wine and adding the tomato puree.

The meatballs should then simmer with the lid on for about half an hour, so they are tender and delicious.

Once ready, serve the meatballs with homemade bread, with which to make the inevitable scarpetta-they are ideal for Sunday lunch.




For the Meatballs

  • 14 oz of ground beef
  • 1 1/4 cups of stale bread
  • 1/2 cup of milk
  • 1/4 cup of Parmigiano Reggiano cheese
  • 1 whole egg
  • 1/4 cup of white wine
  • parsley and salt to taste

For the Sauce

  • 3 cups of tomato sauce
  • extra virgin olive oil to taste
  • salt to taste




In a bowl mix ground beef, egg, salt, parsley, and grated Parmigiano Reggiano cheese and stir to mix the ingredients well.


Separately, soak stale bread crumbs in milk and wait for it to soften.

Slightly squeeze the softened bread into the milk.

Add the softened bread to the mince.

Mix well until the mixture is smooth.

If the mixture is too soft, you can add breadcrumbs, a little at a time, so you can adjust the consistency and get patties that are not too dry but tender.

If, on the contrary, the mixture is not too soft, you can add potato flakes or a boiled potato.

Now take a little bit of the mixture at a time and work it with your hands to form the patties: they should be about the size of a walnut.

Continue forming the meatballs until you finish all the dough.

Place all the meatballs in a pan with a drizzle of oil and brown them slowly over medium heat on all sides, turning them occasionally.


When the meatballs are nicely browned, deglaze them with the white wine and let it evaporate.

Pour in the tomato puree and season with a pinch of salt.

Stir and cook with the lid on for 20 to 30 minutes over a gentle flame: shake the pan occasionally to prevent the meatballs from sticking to the bottom.

Check that the meatballs remain moist; if not, add a little water.

The meatballs should turn out soft and juicy.


After the cooking time has elapsed, your meatballs will be ready to serve.



You can store meatballs with sauce in the refrigerator for up to 3 days in an airtight glass container.
Heat them in a skillet over low heat before enjoying.

Facebook Comments Box



CALABRIAN "PATATE M'PACCHIUSE": Only 3 Ingredients with Grandma's Secrets

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also