Meatball have become our favorite dish living here in this area. I love making it and we all enjoy eating it regular nights or even for a company. Like with many dishes I make, there are many variations of ingredients, but technique remains pretty much the same.
I like to use veal as a main meat in its preparation because it has a soft texture and a lot of flavor. I take 2 ponds of veal and one pound of beef and mix it with 3 eggs, cup of grated Parmesan cheese, chopped parsley, one cup of gourmet breadcrumbs, salt and pepper. Make the mixture and refrigerate it for some time before making it.
Once ready take a large deep pan where you will pan fry the meatballs at first and then cook it in the sauce. Preheat it on high and start making meatballs and place it in the preheated oil in the pan. Fry it for about 5 minutes until crust forms then turn oven and continue cooking for a few more minutes. Do not overcrowd the pan, otherwise it will not fry and just steam. Work in batches. Once all meatballs are fried remove all from pan and start working on your sauce.
Chop one large onion, 3 big carrots and 3-4 stalks of celery and drop it in the same pan. It should deglaze (pick up all bits from the bottom of it) and cook it on low flame for 5 minutes.
Then add one table spoon of tomato paste and cook for 5 minutes. Add one cup of a good quality red wine bring to simmer and finally add one pack of Pomi chopped tomatoes, salt and pepper. Bring it to boil and then simmer for 20 minutes. If the sauce looks too thick, add some stock or just plain water. Next add meatballs back into the sauce and cook on low simmer for one hour.
When ready to serve make a batch of your favourite pasta to go with it or just serve it with salad. Enjoy!
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