{"id":2697,"date":"2024-07-02T04:54:14","date_gmt":"2024-07-02T04:54:14","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=2697"},"modified":"2024-07-02T04:54:14","modified_gmt":"2024-07-02T04:54:14","slug":"meatballs-in-sauce-the-recipe-to-make-them-soft-and-tasty","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=2697","title":{"rendered":"Meatballs in sauce: the recipe to make them soft and tasty"},"content":{"rendered":"\n

Ingredients:<\/strong><\/h4>\n\n\n\n

FOR ABOUT 20 MEATBALLS:
MIXED MINCE OF BEEF AND PORK 400 g
EGG 1-2
GLASS 4 slices
GRATED PARMESAN 60 g
MILK 1\/2 glass
SALT to taste
PEPPER to taste
FOR THE TOMATO SAUCE:
TOMATO PUREE 500 g
SALT to taste<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

How to prepare meatballs in sauce:<\/strong><\/h4>\n\n\n\n

Step 1
<\/strong>To prepare the meatballs in sauce, start by breaking the crusty bread into a bowl and let it soften for about ten minutes in the milk: it will mix more easily with the rest of the ingredients. In another bowl, put the minced meat, parmesan and eggs. When it is softened, add the well-drained bread, then season with salt and pepper.<\/p>\n\n\n\n

Step 2
<\/strong>Mix the ingredients well with a wooden spoon or with your hands, until you get a soft and compact dough. If it seems too soft, add a spoonful of breadcrumbs.<\/p>\n\n\n\n

Step 3
<\/strong>Now form medium-sized meatballs and roll them in the palms of your wet hands. To have them all the same, take some meatballs of 30 grams each: you will get about 20 meatballs. Then let them rest for 30 minutes in the refrigerator to compact them well.<\/p>\n\n\n\n

Step 4
<\/strong>In the meantime, heat the peanut oil in a pan, then arrange the meatballs well spaced apart, without overlapping, and cook them on both sides. Once golden, drain them on absorbent paper to eliminate the excess oil.<\/p>\n\n\n\n

Step 5
<\/strong>At this point, pour the tomato puree into the saucepan, diluting it with two or three centimeters of water: put the water directly into the bottle and shake it for a few seconds, so as to recover the puree left on the edges. Then arrange the meatballs and, if necessary, adjust the salt. Cover with the lid and cook on low heat for about 30 minutes, making sure the sauce does not boil.<\/p>\n\n\n\n

Step 6
<\/strong>Once the cooking time is up, your meatballs in sauce are ready: bring them to the table and serve them while still hot, without forgetting the homemade bread for the turnover.<\/p>\n\n\n\n

How to use leftover meatball sauce:<\/strong><\/h5>\n\n\n\n

If, despite the mopping up, there is still some sauce, the best way to reuse it is to make a tasty pasta sauce: separate it from the meatballs and brown it for a few minutes over high heat with your favorite pasta shape, drained. al dente. You can also add some meatballs, cut them if they are too big and sprinkle with grated parmesan.<\/p>\n\n\n\n

Advise:<\/strong><\/p>\n\n\n\n

For the meatballs you can also choose veal, chicken or turkey, and if you want you can also add crumbled sausage to the mixture. For an even tastier dish you can replace the parmesan with pecorino.<\/p>\n\n\n\n

If you want to obtain a very soft final result, add a boiled and then mashed potato to the rest of the ingredients.<\/p>\n\n\n\n

For a lighter version, you can simply brown the meatballs in a pan with a drizzle of oil, then add the tomato paste and continue cooking according to the recipe.<\/p>\n\n\n\n

Storage:<\/strong>
Meatballs with sauce can be stored for 2-3 days in the refrigerator, in an airtight container. If you have used fresh ingredients you can also freeze them cooked and raw.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: FOR ABOUT 20 MEATBALLS:MIXED MINCE OF BEEF AND PORK 400 gEGG 1-2GLASS 4 slicesGRATED PARMESAN 60 gMILK 1\/2 glassSALT to tastePEPPER to tasteFOR THE TOMATO SAUCE:TOMATO PUREE 500 gSALT […]<\/p>\n","protected":false},"author":2,"featured_media":2698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/2697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2697"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/2697\/revisions"}],"predecessor-version":[{"id":2700,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/2697\/revisions\/2700"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/2698"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}