Mom’s meatballs
Some might call meatballs with sauce home, but this was definitely one of those dishes we all grew up with. Every day, millions of people propose this recipe, each with their own special touch, a word of wisdom from their mother or grandmother.
Today I would like to propose and not with much effort my mother’s recipe for several reasons; they are almost certainly the softest meatballs I have ever tasted and the second reason is because mom’s meatballs are the most delicious!
Now, let’s get to the gist of the matter, the recipe. The first point I wish to make is that they were fried, and I will also explain why. In order to avoid wasting food, she would repurpose leftover fried meatballs the next day in tomato sauce when my grandmother cooked meatballs. My mother told me that she made meatballs for about 14 people a lot and sometimes found leftover meatballs. I assure you that they are 2 steps ahead of the classic meatballs with regular sauce.
This recipe is very simple to prepare. In a bowl, mix all the ingredients until they form a homogeneous mixture. After that, we will soak the bread in a cup filled with milk that we will pour directly into the mixture. This will make the dough soft, which we will discover later when we taste the dough. If the dough is too soft, I suggest mixing in a few breadcrumbs. I also recommend adding half a clove of garlic that we have previously peeled, cut in half and deprived of the soul (the innermost part), so as to make it tastier. I also recommend adding parsley or even chopped basil to taste so as to give it more flavor.
Meatballs with sauce
Ingredients
- 600 g Mixed mince
- 90 g Bread
- 2 Egg
- Q.B. Salt
- Q.B. Pepper
- Q.B. Milk
- 4 Tbsp Parmesan cheese
- Q.B. Breadcrumbs
- 1 Bottle of tomato
- ½ Onion
- Q.B. Basil
- Q.B. Extra-virgin olive oil
- Q.B. Oil for frying
Instructions
- In a bowl, combine mince, eggs, salt, pepper, Parmesan cheese and the bread previously soaked in a cup with milk. We mix everything until we get a smooth mixture. Now let's prepare our meatballs and dip them in breadcrumbs, then fry them over medium-high heat (8 with the induction plate). They just need to brown and then finish cooking inside the tomato.
- After all the meatballs have been fried it is time for us to dedicate ourselves to tomatoes. We need a large saucepan to begin, let's add a bit of oil, onion, tomato (be sure to clean the tomato in the bottle), salt, and basil, and finally, let's gently dip our meatballs in.Let's cook the whole thing for about 20 to 30 minutes on low heat. After that, all that's left to do is enjoy one of the most delicious and fluffiest meatballs in the world ah let's not forget to do the dumpling!!!
