Nonna’s Classic Italian Meatballs in Tomato Sauce – A Traditional Family Recipe
Discover my Nonna’s authentic Italian meatballs in tomato sauce, a timeless family recipe that has been handed down for generations.
These flavorful and tender meatballs, cooked in a rich tomato sauce, are prepared with simple and wholesome ingredients, just as Nonna used to make.
Makes about 15-20 Polpette (Meatballs)
INGREDIENTS:
Ingredients for meatballs:
- 1 lb ground beef (a mixture of beef and pork, or just beef)
- 1/2 cup stale bread (about 2 slices, preferably 2 days old)
- 1/2 cup milk
- 2 large eggs
- 1/2 cup grated Parmigiano Reggiano cheese (you can use Pecorino Romano cheese or a mix Pecorino and Parmigiano)
- 1 small clove of minced garlic (optional)
- 2 tablespoons fresh parsley, finely chopped
- Salt, to taste
- Pepper, to taste
- Olive oil for frying (optional) (i use extra virgin olive oil. You can use simple oil for frying)
Ingredients for the sauce:
- 1 can of tomato puree (24 oz) or passata
- 1 small onion, finely chopped
- 1 whole clove of garlic (optional)
- Olive oil for sautéing
- Salt, to taste
- 1 teaspoon sugar (to balance the acidity of the tomato)
- Fresh basil leaves (a few, for garnish)
METHOD:
Preparation of meatballs:
Soak stale bread in milk for a few minutes until soft.
Squeeze it well to remove excess milk.
Prepare the meatball mixture.
In a bowl, combine the ground meat, soaked and squeezed bread, eggs, Parmigiano, finely chopped garlic (if using), parsley, salt and pepper.
Mix with your hands until smooth.
Shape the meatballs.
Create round meatballs with your hands (about 1.5 inches in diameter).
Fry the meatballs (optional).
Heat plenty of extra virgin olive oil in a frying pan and fry the meatballs until golden brown.
Drain them on paper towels.
Preparation of sauce:
Heat a few tablespoons of oil in a saucepan and sauté the chopped onion and whole garlic until the onion becomes transparent.
Add the passata.
Pour in the tomato puree, add the sugar, salt and a few basil leaves.
Cook over low heat for about 20 minutes.
Cook the meatballs in the sauce:
Combine the meatballs.
Add the meatballs to the sauce and cook over low heat for about 30 minutes, stirring gently.
Last touch. Add fresh basil and turn off the heat.
