Meatballs in sauce with whole wheat bread are a savory and genuine dish, perfect for a family lunch, where the tenderness of the meatballs combines with the simplicity of a fragrant tomato sauce.
Ingredients (for 4 people):
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500 g ground meat (beef or mixed)
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80-100 g stale whole wheat bread
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100 ml milk
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1 egg
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40 g grated Parmesan cheese
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1 clove garlic (optional)
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Fresh parsley to taste
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Salt to taste
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Pepper to taste
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500 ml Ciliegione Volare Variety Tomato Passata
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2-3 tablespoons extra virgin olive oil
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1 small onion
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Fresh basil to taste
Preparation:
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Soak the stale whole wheat bread in milk for a few minutes, then squeeze it well.
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In a large bowl, combine the ground meat, soaked bread, egg, Parmesan cheese, chopped parsley, garlic (if desired), salt, and pepper.
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Mix the ingredients well until you get a homogeneous mixture, then form regular-sized meatballs.
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In a large pan, heat the extra virgin olive oil with the finely chopped onion and let it gently soften.
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Add the tomato passata, season with salt, and cook for a few minutes.
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Gently add the meatballs to the sauce, cover with a lid, and cook over low heat for about 25-30 minutes, carefully turning them halfway through cooking.
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At the end of cooking, garnish with fresh basil and, if necessary, adjust the salt.
Tip: Let it rest for a few minutes before serving to enhance the flavor of the sauce. Excellent served with bread or as a topping for a first course.