Italian Meatballs in Tomato Sauce

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Absolutely! Let’s dive into a classic dish: Italian Meatballs in Tomato Sauce. This recipe is rich in history, flavor, and nutrition.

History

Italian meatballs, or “polpette,” date back centuries. Originally, they were made as a way to use leftover meat. Over time, they evolved into a beloved dish, often served with spaghetti or on their own. Different regions in Italy have their own variations, reflecting local ingredients and traditions.

Benefits

  • Protein-Rich: Meatballs are a great source of protein, essential for muscle repair and growth.
  • Nutrient-Dense: When paired with tomato sauce, you get vitamins C and K, potassium, and antioxidants.
  • Versatile: Meatballs can be served in various ways—over pasta, in a sub, or on their own.

Ingredients

For the Meatballs:

  • 1 pound ground beef (or a mix of beef and pork)
  • 1 cup breadcrumbs (preferably Italian-style)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt and pepper to taste
  • 1 teaspoon dried oregano

For the Tomato Sauce:

  • 2 cups crushed tomatoes (canned or fresh)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon sugar (optional)
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Instructions

1. Prepare the Meatballs:

  • In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, onion, garlic, egg, salt, pepper, and oregano.
  • Mix gently until just combined—avoid overmixing to keep them tender.
  • Form the mixture into golf ball-sized meatballs (about 1-1.5 inches in diameter).

2. Cook the Meatballs:

  • Heat olive oil in a large skillet over medium heat.
  • Add the meatballs in batches, browning them on all sides (about 5-7 minutes). They don’t need to be cooked through at this stage; they will finish cooking in the sauce.

3. Make the Tomato Sauce:

  • In the same skillet, add olive oil if needed and sauté the garlic until fragrant.
  • Add the crushed tomatoes, sugar (if using), salt, and pepper. Let it simmer for about 10 minutes to develop flavors.

4. Combine:

  • Gently place the browned meatballs into the simmering tomato sauce. Cover and cook for an additional 20-25 minutes, until the meatballs are cooked through.

5. Serve:

  • Garnish with fresh basil or parsley. Serve over spaghetti, in a sub, or with crusty bread.

Cooking Methods

  • Sautéing: Browning the meatballs adds flavor through the Maillard reaction.
  • Simmering: Cooking the meatballs in sauce allows them to absorb flavors and stay moist.

Tips

  • For extra flavor, let the meatballs rest in the fridge for an hour before cooking.
  • Use a mix of meats for a richer flavor profile (beef, pork, veal).
  • Experiment with spices like crushed red pepper for a kick!

Enjoy the process and the delicious results! If you have any questions or need further tips, feel free to ask. 🍽️👨‍🍳

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