Meatballs with tomato sauce Spaghetti with meatballs Italian Meatballs recipe 

Meatballs with tomato sauce

Spaghetti with meatballs

Italian Meatballs recipe

 

 

The meatballs are a delight for young and old.

Today, they represent a main tasty dish that,

when accompanied by bread or pasta,

becomes a real delicacy.

The origin of the delicious meatballs is still unknown,

but contrary to what you can imagine

they are not Italian: the most accredited sources

consider them originating in Persia: Kofta,

typical Middle Eastern meatballs derive their name

from the Persian kofte, which means “beaten meat”.

With the Arab occupation of Persia,

it is assumed that the meatballs spread

throughout the Middle East, and then arrived later in Europe,

with the Arab conquest of Spain during the 8th century.

Born as a poor dish. Their first recipe appeared

in the 15th century, thanks to the Book of Coquinaria

Art by Maestro Martino, a cook of the

then Cameroonian Patriarch of Aquileia in which

it was read as culinary meats of different animals.

Pellegrino Artusi, on the other hand,

in his manual “Science in the Kitchen and the Art of Eating Well”

of 1881, wrote that meatballs were prepared to recycle

leftover meats, kneaded with eggs, herbs, and stale bread.

In some cases, eggs were mixed with the remains of bread

and potatoes, without using the meat,

which had a certain cost and what came out of it,

were the so-called “meatballs of famine”.

Of course, there are many variations of these recipes, here is ours:

 

Ingredients for  28 meatballs:

600 grams. Ground meat

(Ours is 50% beef and 50% pork meat)

4 eggs

Black pepper

Salt

2 tbsp of sugar

30 grams. Of Grated Parmesan cheese

20 grams. Of grated Pecorino

100 grams. Of Bread

800ml. Tomato purée

Sunflower seeds oil to fried

4 tbsp of olive oil for the tomato sauce

 

 

 

 

 

 

 

 

How to prepare:

 

Put the minced meat and the eggs in a bowl

 

Add salt, black pepper, and sugar

 

 

Then add the grated Parmesan cheese and pecorino cheese.

 

 

Also, add the bread crumb, softened previously with water

 

 

 

Mix all the ingredients well until

you get a soft but compact dough,

 

 

From medium-sized balls and place them on a plate

 

 

Meanwhile, fill a frying pan with oil and heat the oil.

Put the meatballs in the pan as soon as the oil is hot,

and keep them cooking for a short time on each side.

 

 

Then in a pot, add the tomato sauce with a little oil.

let its flavor, until it boils

*in case you love garlic – you can add it to the tomato sauce

/in the pot, add the olive oil and the garlic cloves,

fried them a bit till gold and pour the tomato sauce over./

 

Once all the meatballs are done,

add them to the sauce

and continue cooking over a gentle flame for 30 minutes,

turning the meatballs from time to time.

 

 

As Giovanna says the sauce must dry as in the picture

 

 

And here they are, our meatballs with sauce,

ready to be savored with spaghetti, penne, or accompanied by fries or peas.

 

P.S. My toddler and his cousins are mad about polpette al sugo

 

Buon appetito😊

Here other meatballs recipes:

Fried Sweet Meatballs

Meatballs of Turkey meat and Chicken in Vegetable broth

 

Tools/Products used in This Recipe:

 

 

 

 

 

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