Meatballs in tomato sauce are the definitive comfort food of Italian cuisine. The key to perfect meatballs is in the mixture of meats, the soaked bread that makes them spongy, and not overcooking the tomato sauce to preserve their freshness.
Italian
Beef meatballs in tomato and basil sauce
Tender beef meatballs in fresh tomato and basil sauce, Italian style. Classic comforting recipe, rich in protein.
- Italy
- MAIN COURSES
- Light
- High protein
- Low sugar
- easy
- lactosa
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 30 g
- Fiber 3 g
- Carbohydrates 18 g
- Fat 20 g
- Sodium 580 mg
Story behind the dish
Preparation
Beef meatballs in tomato and basil sauce is a preparation from Italy with easy difficulty. Set aside about 60 minutes in total (25 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of minced beef.
- Have ready: 50 g of day-old bread soaked in milk.
- Have ready: 1 egg.
- Have ready: 2 cloves of minced garlic.
- Have ready: 50 g of grated parmesan.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix the meat with the drained bread
Mix the meat with the drained bread, egg, garlic, parmesan, parsley and nutmeg. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Shape into 3cm meatballs; brown them in hot oil on all sides
Shape into 3cm meatballs; Brown them in hot oil on all sides. Booking. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the onion and garlic for the sauce 8 min
Sauté the onion and garlic for the sauce 8 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add tomato; kitchen 15 min
Add tomato; cook 15 min. Season. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add meatballs to sauce; Cook covered for 20 minutes over low heat
Add meatballs to sauce; Cook covered for 20 minutes over low heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Finish with fresh torn basil
Finish with fresh torn basil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with fresh pasta or polenta
Serve with fresh pasta or polenta. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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