Italian Meatballs

Italian meatballs as the name suggest is an Italian dish made of meatballs, tomatoes and sometimes topped with cheese like mozzarella, Romano and parmesan.

Italian meatballs as the name suggest is an Italian dish made of meatballs, tomatoes and sometimes topped with cheese like mozzarella, Romano and parmesan. For its history, there are no exact date when it was invented but what I can say that it was invented a very long time ago, in fact it’s inventions was said to outdate the meat grinders invention hence early versions were chopped rather than ground.

This is one of the most popular home dishes in Italy and mostly everyone can cook it. There are no set ingredients to follow but the most common ones consists of beef and/or pork, salt, black pepper, garlic, olive oil, Romano cheese, eggs, bread crumbs and parsley. If you like tomatoes and cheese, this is a good dish to cook though it’s not that easy to prepare, it’s fairly simple and so satisfying afterwards. It can be enjoyed on its own, with pasta, with a crusty bread or even with rice.

Italian Meatballs

★★★★★ 5 from 6 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 45 mins
• Total Time: 1 hour 5 mins
• Yield: 4-6 1x
• Category: Main Course
• Cuisine: Italian

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Description

Italian meatballs as the name suggest is an Italian dish made of meatballs, tomatoes and sometimes topped with cheese like mozzarella, Romano and parmesan.

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Ingredients

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Meatballs

• 500g minced beef
• 500g minced pork
• 1/2 cup milk
• 1 cup bread crumbs
• 2 eggs, lightly beaten
• 1/4 cup chopped parsley
• 4 cloves garlic, minced
• 3 tbsp olive oil
• salt
• freshly ground black pepper

Sauce

• 2 x 400g can chopped tomatoes
• 1/2 cup red wine
• 1/2 cup beef stock
• 1/2 cup tomato paste
• 2 red capsicum (bell pepper), finely chopped
• 4 cloves garlic, minced
• 1 white onion, chopped
• 1 tsp dried oregano
• handful of chopped fresh basil leaves
• 3 pcs bay leaves
• olive oil
• salt
• freshly ground black pepper
• 50g parmesan cheese

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Instructions

1. Soak breadcrumbs in milk for at least 15 minutes.
2. In a bowl combine the soaked breadcrumbs with the rest of the meatball ingredients, mix it evenly and form into ping pong sized balls.
3. On a deep pan, add oil and shallow fry each meatballs until it turns light brown in colour do not cook well, we are just browning the outside. This will take around 3-4 minutes each side. Set aside.
4. On a separate pot add oil, sauté remaining garlic and onions. Once onion turns translucent add the red capsicum and cook for 3 minutes.
5. Add the chopped tomatoes, beef stock, red wine, tomato paste, oregano, basil, bay leaves, salt (according to taste) and freshly ground black pepper. Bring to a boil.
6. Add the meatballs then bring again to a boil, simmer in low heat for 30 minutes
7. Serve in bowls topped with grated Parmesan.

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