Meatballs – Polpette al Sugo

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Who doesn’t love meatballs (except vegans/vegetarians obviously)? 😀

I am sure that everyone have a family recipe you love, something your grandmother or your mom used to do, and which is one of your favorite comfort food ever 🙂

Today I am going to show my recipe.

A cut I love for it is the skirt steak, because it has a very intense beefy flavor, and enough fat that will avoid to have a dry meatball, and you don’t need to add extra fat (otherwise you might consider to add some salsiccia for example, if you use leaner cuts).

A thing you might change is the cheese: Parmigiano is perfect, but if you prefer a more intense flavor then Pecorino is a great choice too.

Let’s see.

 

INGREDIENTS (3 people):

  • 400 g beef plate/skirt steak (or other cuts for ground meat)
  • 1 egg
  • 40-50 g freshly ground Parmigiano Reggiano
  • 40-50 g breadcrumbs (it may vary)
  • 1 bunch of fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • freshly ground black pepper
  • nutmeg (optional, at your taste)
  • dried oregano (at your taste)

Sauce:

  • 400 g pelati (peeled tomatoes), or tomato sauce
  • 50 ml water
  • half onion
  • dried oregano
  • extra virgin olive oil

flour

 

  1. First of all prepare the ground meat. Then place it in a bowl and mix it with all the ingredients. Mix it well with your hands until you obtain a nice texture to make balls (you can add some more breadcrumbs if needed).
  2. Then shape your meatballs with hands, I use to do it about 50 grams each. Place them on a tray, cover with a plastic wrap and let it rest in the fridge about 20-30 minutes.
  3. After that time take a pan, heat the extra virgin olive oil and then add the onion, finely chopped. When it’s soft add the tomatoes, some oregano and season with salt.
  4. Now take the meatballs, pass them into some flour and then start to brown them in a cast iron pan (if you have), with a drizzle of oil, until they will make a nice crust all around. It will take about 10 minutes.86840851_659028261307170_476412452670537728_n
  5. Then remove the meatballs from the cast iron pan and add them into the sauce, with about 50 ml of water. Deglaze the cast iron pan with some little water and pour the meat juices into the sauce too. Cover and keep cooking at medium heat for other 15-20 minutes. Turn them sometimes. During the last minutes you can remove the cover.86840851_899941650421910_7379765214901698560_n
  6. Serve them, with some mashed potato for example, or a fresh salad.
  7. Enjoy 🙂

 

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Products used:

Meat: skirt steak from Terra Pannonia Angus beef

Tomato: pelati San Marzano DOP

 

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