Meatballs in rustic sauce recipe: guaranteed success

Easy and incredible recipe for meatballs with rustic sauce: guaranteed success to delight everyone at the table

Find out how to prepare meatballs with rustic sauce: a practical and tasty recipe approved by everyone at the table

Recipe for 2 people.

Classic (no restrictions)

Preparation: 00:55

Intermission: 00:15

TOOLS

1 cutting board(s), 1 kettle(s), 1 bowl(s), 2 frying pan(es), 1 non-stick frying pan(es)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Meatballs ingredients

– 200 g of minced meat

– 2 tablespoons of breadcrumbs

– 2 tablespoons of grated onion

– 1/4 tablespoon(s) of Worcestershire sauce

– 1/2 tablespoon of chopped parsley

– salt to taste

– pepper to taste

– olive oil to taste (to brown the meatballs)

Tomato sauce ingredients

– 1 can(s) of peeled tomatoes, cut into cubes, with juice

– 1/2 cup(s) boiling water

– 1/2 unit chopped onion(s)

– 2 cloves of garlic, chopped

– 1 celery stalk(s), approximately 8cm each, chopped

– 1 unit(s) of laurel

– 2 sprigs of thyme

– olive oil to taste

– salt to taste

– pepper to taste

Ingredients for polenta

– 1/2 cup(s) pre-cooked corn flour for polenta

-500 ml of water

– 1 dessert spoon(s) of olive oil

– 1 whole clove of garlic, unpeeled, slightly crushed

– 1 tablespoon of grated parmesan

– 1 tablespoon unsalted butter

– salt to taste

Ingredients to accompany and decorate

– parmesan to taste (grated) (optional)

– chopped parsley to taste

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. Put a kettle on the heat with water to boil for the tomato sauce.
3. Start by preparing the tomato sauce (see preparation).
4. Grate the onion for the meatballs.
5. Wash, dry and chop the parsley for the meatballs and decoration. Leave to dry on absorbent paper.
6. Prepare the meatballs (see preparation).
7. Grate the parmesan for the polenta and to bring to the table, if you haven’t purchased it already grated.
8. Bring the polenta water to the boil (see quantities in the ingredients) together with the lightly crushed garlic (you can leave the peel) and the olive oil.

PREPARATION:

Tomato sauce (do this step during pre-preparation):

1. Peel and chop the onion and garlic. Chop the celery.
2. Remove the peeled tomatoes cut into pieces from the jar. Reserve the juice.
3. In a pan over high heat, brown the onion, garlic and celery in olive oil, without browning.
4. Add the peeled tomatoes with their juice, the bay leaf and the thyme and brown.
5. Season with salt and pepper.
6. Add the reserved tomato juice.
7. Add boiling water (see quantities in the ingredients), lower the heat and cook for 15 minutes.
8. Continue pre-preparation (step 4).

Meatballs (do this step during pre-preparation):

1. In a bowl combine all the ingredients and mix well.
2. Season with salt and pepper.
3. Using a spoon as a measure, divide the meat and form into balls.
4. Heat a non-stick pan, add the olive oil and, over medium-high heat, brown the meatballs on all sides (they will finish cooking in the sauce).
5. Once golden, turn off the heat and set aside. Continue pre-preparation (step 7).

Meatballs with Rustic Sauce:

1. Remove the bay leaf and thyme sprigs from the tomato sauce.
2. If the sauce is too thick, add a little more boiling water (the sauce must not be too thick to finish cooking the meatballs).
3. Dip the meatballs in the sauce and cook for another 15 minutes.
4. At the end of preparation, the sauce should have thickened and the meatballs well cooked.
5. Season with salt and pepper.

APPETITE OR DESSERT (optional):

If you have chosen to prepare an appetizer or dessert, take advantage of the cooking time of the meatballs to prepare them.

Polenta:

1. The water should already be boiling, add the salt and remove the garlic.

2. Gradually add the corn flour to the boiling water, stirring constantly until the polenta is well cooked and no longer sticking to the pan.

3. Add the grated parmesan and season with salt.

4. Add the butter, mix well and turn off the heat.

FINALIZATION AND ASSEMBLY:

1. Spread the polenta on a serving plate or, if you prefer, divide it among plates, preferably tall ones.
2. Distribute over the meatballs and drizzle generously with the sauce.
3. Place some grated parmesan on the meatballs and garnish with chopped parsley.
4. Bring more parmesan to the table.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.