Meatballs with tomato sauce and basil Italian style (polpette al sugo)
Homemade meatballs, easy and delicious. Accompany it with a salad, some rice or a couple of slices of bread and it will become a real family favourite. And if you make a little more of them, you can freeze them and they are a luxury resource for a day when you don't feel like doing anything at all.
Servings: 4
Calories: 300kcal
Ingredients
- 250 g Minced beef
- 250 Minced pork
- 90 g Dry bread without crust
- 600 g Tomato
- 1/2 glass Milk
- 2 eggs
- 30 g Grated Parmesan
- 1 clove Garlic
- Olive oil
- Salt
- Black pepper
- 2 branches Fresh basil
- Parsley
Instructions
- Put the dry bread to soak with the milk
- Put the two kinds of meat in a bowl and salt and pepper them
- Add grated parmesan, eggs and chopped parsley to the meat bowl
- Drain the bread and chop it in a grinder
- Add the bread to the meat bowl and knead until the ingredients are well mixed
- Brown the garlic clove in 4 tablespoons of olive oil
- Remove the garlic that is browned and add the tomato
- Fry the tomato well until it thickens a little and loses its acidity (about 20 min. You can add a little sugar to correct the excess acidity)
- Taste the sofrito and correct the salt, if necessary, turn off the flame, add the basil and cover the pan
- Form meatballs of the size you want
- Flour the meatballs and fry them in plenty of oil
- Place the meatballs on a plate covered with kitchen paper so that they lose the excess oil
- Add the meatballs to the sofrito, turn the pan on again, at low temperature, and let the meatballs soak in the flavour of the sofrito for 10-15 min