Italian Meatballs
Ingredients
For the meatballs:
500g Legghorn hen mince
150g leftover bread
1 glass of milk
1 glass of water
2 medium eggs
Generous pinch of salt
3 grinds of black pepper
1 finely minced clove of garlic
1 pinch nutmeg (optional)
For the sauce:
1 sliced white onion
2 sliced cloves of garlic
1 diced carrot
1 diced stick of celery
1 glass dry white wine
1 tbsp tomato paste
450g tomato passata or crushed peeled tomatoes
Cooking Process
- Soak the old crusty bread in the milk and water then squeeze out as much liquid as possible.
- Mix all the meatball ingredients and roll into small balls 2-3 cm each. Dust them in flour and shallow fry them in a saucepan until caramellised on all sides. Reserve the meatballs and prepare to make the sauce with the same pan.
- Thinly slice 1 white onion and 2 cloves of garlic, dice one carrot and 1 stick of celery and add to the same pan where the meatballs were fried. Add a touch more oil if necessary.
- Cook until all vegetables are tender and deglaze with a glass of dry white wine.
- Once the wine is reduced, add one tablespoon of tomato paste and cook it out for 2 minutes. Now add 450 g of tomato passata or crushed peeled tomatoes. Season and add the meatballs, now simmer for 1hr.
- Once the sauce looks reduced enough add a small branch of basil, cover and let rest while you get your pasta ready.
- Mix and enjoy with plenty parmesan on top