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Meatballs with creamy sauce · GialloZafferano.com

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  Speaker 1: Meatballs with creamy sauce are a rich and comforting main course.
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  Speaker 1: The sauce is velvety and slow-cooked, and the meatballs stay
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  Speaker 1: tender and juicy. You serve them hot, possibly with toasted
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  Speaker 1: bread or mashed potatoes to enjoy all the sauce. For
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  Speaker 1: about 35 meatballs, for 8 servings, you need Prep time,
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  Speaker 1: 30 minutes Cooking time, 60 minutes Ingredients for the meatballs
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  Speaker 1: Ground beef, 2.2 pounds or 1 kilogram. Parmigiano-Reggiano cheese, 7
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  Speaker 1: ounces or 200 grams. Breadcrumbs, 1 cup or 100 grams. Eggs, 2.
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  Speaker 1: Whole milk, 4 tablespoons or 60 grams. Nutmeg, as needed.
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  Speaker 1: Fine salt, as needed. Black pepper, as needed. Ingredients for
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  Speaker 1: the tomato sauce. Tomato puree, 3 cups or 700 grams. Garlic,
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  Speaker 1: 1 clove. Basil, as needed. Extra virgin olive oil, as needed.
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  Speaker 1: Fine salt, as needed. Ingredients to cook the meatballs. Dry
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  Speaker 1: white wine, 1 glass or 150 grams. Butter, 6 tablespoons
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  Speaker 1: or 80 grams. Extra virgin olive oil, as needed. for garnish,
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  Speaker 1: parsley as needed. Start with the tomato sauce. In a pan,
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  Speaker 1: heat a drizzle of extra virgin olive oil with the
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  Speaker 1: whole garlic clove. Add the tomato puree. Rinse the tomato
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  Speaker 1: container with a little water and add this water to
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  Speaker 1: the pan. Add fine salt and some basil leaves. Cook
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  Speaker 1: over medium-low heat for about 30 minutes, stirring from time
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  Speaker 1: to time until the sauce thickens slightly. While the sauce cooks,
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  Speaker 1: prepare the meat mixture. Cut the soft inner part of
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  Speaker 1: the bread into cubes. Place the bread cubes in a bowl.
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  Speaker 1: Cover them with the whole milk. Mix so that the
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  Speaker 1: bread absorbs the milk evenly. Let the bread soak until
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  Speaker 1: it is well moistened. In another large bowl, place the
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  Speaker 1: ground beef. Season with fine salt and black pepper. Add
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  Speaker 1: the grated Parmigiano-Reggiano cheese. Add the two eggs. Add a
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  Speaker 1: pinch of nutmeg. Squeeze the soaked bread well to remove
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  Speaker 1: the excess milk. Add the squeezed bread to the meat mixture.
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  Speaker 1: Mix with your hands until you obtain a homogeneous mixture
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  Speaker 1: without visible lumps of bread. Form the meatballs. Take about 1.4 ounces,
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  Speaker 1: or 40 grams, of mixture at a time. Shape small
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  Speaker 1: round meatballs. Place the meatballs on a tray lined with
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  Speaker 1: parchment paper as you form them. With these quantities, you
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  Speaker 1: obtain about 35 meatballs. Cook the meatballs. In a large
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  Speaker 1: nonstick skillet, heat a drizzle of extra virgin olive oil.
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  Speaker 1: Place the meatballs in the hot pan in a single layer.
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  Speaker 1: Brown the meatballs on all sides, turning them so they
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  Speaker 1: color evenly. When the meatballs are well browned, pour in
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  Speaker 1: the dry white wine. Let the wine evaporate completely. Add
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  Speaker 1: the butter to the pan. Let the butter melt and
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  Speaker 1: coat the meatballs. Now add the tomato sauce. Pour the
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  Speaker 1: hot tomato sauce into the pan with the meatballs and butter.
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  Speaker 1: Mix gently so all the meatballs are covered with sauce.
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  Speaker 1: Continue cooking over medium-low heat for about 15 minutes. During
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  Speaker 1: this time, the meatballs finish cooking inside and absorb the
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  Speaker 1: creamy sauce. When the sauce is dense and velvety and
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  Speaker 1: the meatballs are cooked through, turn off the heat. Chop
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  Speaker 1: some parsley and sprinkle it over the meatballs as garnish.
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  Speaker 1: Serve the meatballs with creamy sauce hot, with plenty of
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  Speaker 1: sauce in each portion, so you can enjoy it with
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  Speaker 1: bread or your favorite side dish.