Italian Meatballs in Tomato Puree
Forget what you think you know about Italian meatballs! Italian food and travel blogger, culinary guide, and cooking instructor Monica Cesarato of Cook in Venice shares an authentic Italian comfort food with us. And we love it!
Known as polpette in Italian, meatballs are a main dish, and are generally not served mixed with pasta. Try this simple and delicious hearty recipe, and let's dream of Italy together!
Servings : 6
Ready in : 50 Minutes
450 gr / 2 cups raw/ 1 pound of mixed pork and beef ground meat
2 tablespoons of chopped parsley
2 tablespoons of breadcrumbs
2 tablespoons of Parmesan cheese
2 slices of stale bread, drenched in milk
1 minced clove of garlic
300 ml / 10 oz. fresh tomato passata / puree
1/2 glass dry white wine
oregano to taste
salt & pepper to taste
extra virgin olive oil
1. After drenching the bread in the milk, remove it from the milk and reduce it into little pieces.
2. Add it to the ground meat and mix with your hands.
3. Add the Parmesan cheese, the parsley, the garlic, the breadcrumbs, salt and pepper and finally the egg.
4. Mix well, make little balls, the size of small golf balls.
5. Gently warm some extra virgin olive oil in a large flat pan, add the meatballs, gently fry for a couple of minutes on
both sides to brown and seal the juice.
6. Add the tomato puree, the white wine, the salt, the pepper and the oregano.
7. Cook slowly on low heat for about 30 minutes.
8. Serve on a bed of hot mashed potatoes. Yum!
Tip: these meatballs served alone can also make a perfect appetizer
To view the recipe on Monica's website, click here
Ready to Cook in Venice with Monica? Let Soirée help you plan your next Italy vacation!