They are the food that everyone likes, young and old, but they are also the ideal solution for making an appetising main course that is easy to prepare and convenient to store: Meatballs with tomato sauce.
Meatballs are a must in the kitchen that can be prepared according to tradition, or by combining new ingredients.
Today’s recipe means authenticity: these meatballs are perfect for dipping bread in the sauce when the meatballs are over. Try also Turkey meatballs with Porcini mushrooms.
Meatballs with tomato sauce
4.89g carbohydrates per 100g
- 600g lean minced beef
- 300g tomato sauce
- 50g Parmigiano Reggiano cheese, grated
- 30g breadcrumbs**
- 30g extra virgin olive oil
- 20g wholemeal rice flour*
- 1 egg
- 1 clove garlic
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Roll up your sleeves… let’s get started! Mix the minced meat with egg, breadcrumbs and grated Parmesan, and season with salt. When the mixture is ready, form into balls about 3cm in diameter, flour them lightly and place them in a non-stick pan with a drizzle of extra virgin olive oil.
- Brown them, then add the tomato sauce and the whole clove of garlic, previously peeled. Then season with salt, cover with a lid and leave to cook for at least 1 hour, stirring occasionally.
3. Serve the meatballs piping hot with their sauce.
Version with gluten of Meatballs with tomato sauce
Replace gluten free breadcrumbs with standard breadcrumbs, no other adaptation is needed.
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