Meatballs in sauce with Grandma’s recipe is one of the most traditional recipes there are for cooking meatballs.
Simple and light, everyone has his or her own infallible family recipe with which to prepare meatballs to be cooked in sauce, which besides being a second course loved especially by children, make the sauce superlative, both for scarpetta and for dressing pasta!
My recipe for meatballs in sauce involves very light cooking, where the meatballs are cooked directly in the sauce, without frying!
But wanting to make them tastier you can brown them well all around before finishing then cooking in the sauce.
Remember that at the base of soft meatballs there is a soft dough! That is why it is preferable to use stale bread softened with milk instead of breadcrumbs.
Reserve the addition of breadcrumbs only at the end of the process and only if it should be necessary.
Meatballs with sauce can be stored in a sealed container in the refrigerator for 2-3 days.
Or they can be frozen, even together with the sauce, to have seasoning and main course ready!
- 1 lb. veal (or mixed, minced)
- 1 cup of bread (stale)
- milk to taste
- 2 eggs
- 1 cup of parmesan cheese (grated)
- breadcrumbs to taste (only if necessary)
- 4 cups of tomato puree
- olive oil (extra virgin)
- 1 clove of garlic (or onion)
- salt, pepper and nutmeg to taste
To prepare grandma’s meatballs with gravy, start by softening the bread, put the slices in a dish and add the milk.
Allow a few minutes for the bread to absorb the milk and soften; you can turn the slices over to let it soften completely.
Gather the meat you have chosen for the preparation in a bowl (if you are using sausages, do not forget to remove the casings before crumbling them).
When the bread has softened, squeeze it to extract the excess milk, then add it to the crumbled meat.
Also add the grated Parmesan cheese, eggs, salt, pepper and nutmeg.
Knead the dough, preferably with your hands, to make it firm.
Initially do not add breadcrumbs, they may not be necessary; add them only if the dough seems too soft for you to work with.
At this point, break off pieces of dough and shape the meatballs; you can make them any size you like, the important thing is that they are all about the same size.
In a large saucepan put a drizzle of oil and a clove of garlic, let it take on flavor, then add the tomato puree and adjust the salt.
Cover and as soon as it comes to a boil add the meatballs, taking care not to overlap them.
Cover and cook on low heat for about 45 minutes.
While cooking check that the sauce does not dry out too much; if necessary you can thicken it a little in the last few minutes, half covering the pot.
Your meatballs with sauce are ready, serve, enjoy and don’t forget the scarpetta!!