Do you know those very soft meatballs wrapped in a tasty and fragrant tomato sauce that you just can’t stop eating? I’ve been looking for it for years, and here’s their perfect recipe. Regardless of how many you make, they will never be enough, and you will end up making a mess until the pan is clean. What are you waiting for then?
Let’s see how to do it.
- 150g of minced beef
- 150 g of minced veal
- 100-120 g of pecorino
- 100-120 g of sliced mortadella
- breadcrumbs soaked in milk (4-5 slices without crust if you use bread loaf)
- 1 whole egg
- chopped onion and carrot (fried)
- 800 g of tomato pulp (2 cans)
- oil, salt and pepper to taste
Blend the mortadella in the mixer, then add the pecorino until they blend well. If your mixer is large, add the meat, the bread soaked in milk and a squeezed pp’, the egg, a pinch of salt to the mixture and blend everything until it becomes homogeneous. With wet hands, form balls of 3-3.5 cm in diameter.
Place a tall, large pan on the heat, add a drizzle of oil with freshly ground pepper (those who also like a bit of chilli) and sauté the chopped carrot and onion for about ten minutes on a low heat.
At this point add the two cans of tomatoes, salt and pepper. Bring to the boil and then lower the heat, so that the sauce simmers slowly, and dip the meatballs in without touching them too much. The meatballs must all be completely immersed, add a little water if necessary. Simmer for about two hours and then turn off.
Let cool and serve, with a nice slice of bread and perhaps some mashed potatoes on the side.
An EXTRAORDINARY experience!