Alright then, you must think that now I’m falling in a very old-fashion style italian-american stereotype, but I actually love this recipe. I use to eat this every week when I was living with my parents in Italy! Love it!!
- 500 gr of mince meat
- 200 gr of bread soaked in whole milk (The beast is the bread form the day before!)
- 3 eggs
- a pinch of salt and one of pepper
- 1 lt of passata
- some olive oil
- another pinch of salt
- 1 clove of garlic
- 1 glass of white wine
In a bowl beat your eggs with salt and pepper, add to it the mince meat and the bread which you have squeezed out all the milk from.
Knead it with your hands until the meat dough is uniform in color. If it is very very sticky you can add a bit of breadcrumbs, but make sure the meat is not too dry.
In a frying pan not too large, but that can contain the passata and meatball together, cover the bottom surface with ovile oil, add the garlic and put it on a moderate fire. When the garlic starts to burn take it out and add the passata (be carful to oil sprays), adjust it with salt. When it starts to bubble up add a pinch of salt, the wine and all your meatballs and cover. Because they are very soft for the first 10/15 min don’t stir or they’ll crumble!
Let it cook for about 30/40 minutes string very now and then.
Serve them with loads of bread to help people to enjoy the beautiful sauce that will be improved with the meat fat.
Click here to have a look at how to make the most of the sauce of the meatballs!