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Ingredients
For 1 Batch(es)
For the meatballs:
- 1 cup plain breadcrumbs
- 1/3 cup whole milk
- 1/2 pound sweet or hot Italian sausage
- 1/2 pound ground veal
- 1/4 cup fresh basil, minced
- 4 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Parmigiano Reggiano cheese
- olive oil for frying
For the sauce:
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, sliced
- 1 24oz jar Passata or 1-28oz can Tomato purée
- 1 teaspoon salt
- 4 basil leaves, torn
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Directions
- Get the ingredients needed for this recipe HERE
- Yield: about 20 meatballs
- To make the meatballs:
- In a small bowl, stir together the breadcrumbs and milk and set aside for 5 minutes.
- In another large mixing bowl, combine the remaining ingredients along with the breadcrumbs soaked in milk.
- Mix with your hands until combined and shape into about 20 meatballs the size of a rounded tablespoon.
- Transfer to plates and refrigerate for 15 minutes before frying.
- Put a large saute pan over a medium high flame and heat the oil. Add the meatballs to the pan and cook until browned on all sides, about 7-8 minutes. Transfer to a plate and set aside.
- To make the sauce:
- Put a large sauté pan with a lid over a medium flame and heat the oil. add the garlic and saute until golden, about 1 minute.
- Add the pureed tomatoes. Fill the van or jar 1/4 of the way with water.
- Slosh it around and add the water to the pan as well.
- Add the salt and basil. Cook for 5 minutes.
- Add the meatballs to the pan. Lower the heat to a simmer and cover.
- Cook for 15-20 minutes while stirring occasionally with a wooden spoon.
- Serve with a dollop of fresh ricotta or with pasta.
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