Servings: people
Italian Meatballs in Tomato Sauce
Meatballs Italian style. They should of course be eaten with pasta and my homemade tomato sauce.
Equipment
- Stand Mixer Optional
- Cutting Board
- Knife
- Pot (option 1)
- Frying Pan (option 2)
Ingredients
Meatballs
- 250 gram Minced veal and pork with a relatively high fat content. It should be at least 15% and preferably 20%
- 1 pcs. Shallots small, finely chopped
- 1 clove Garlic finely chopped
- 3.75 gram Salt 1.5% by weight – i.e. 250 grams x1.5/100 = 3.75 grams – equivalent to a small tablespoon.
- Spices pepper, chili, and thyme
- 2 tbsp Grate
- Olive Oil or butter
Pasta
- 250 gram Pasta
- 2 l Water
- 30 gram Salt
Other Than That
- 1/2 portion Tomato Sauce
- Parmesan Freshly grated
Instructions
Meatballs
- The meat is stirred/kneaded with salt.It should be kneaded/stirred until sticky, so the moisture stays in the meatballs.Add pepper, finely chopped chili, breadcrumbs, and thyme or other herbs along with onions and garlic.Knead the mixture together and season to taste. Fry a small test meatball to check the seasoning.Form the meatballs in the desired size and fry in oil or butter.
Tomato Sauce
- Heat the tomato sauce in a pan or pot.
Pasta
- Boil the pasta in salted water.When the pasta is 2/3 cooked, assemble the dish. Combine the tomato sauce and meatballs in a pot with the pasta and toss together. Finish cooking the pasta in the tomato sauce, adding a little cooking water if necessary.Serve the dish with grated Parmesan.