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NO FRY ITALIAN MEATBALLS WITH MORTADELLA
A trip to Italy with a timeless dish. We love this recipe without frying the meatballs, light, soft, the meatballs are gently coated with sauce.
NO FRY ITALIAN MEATBALLS WITH MORTADELLA
Category
MEAT
Servings
40 MEATBALLS
Prep Time
20 minutes
Cook Time
25 minutes
A trip to Italy with a timeless dish. We love this recipe without frying the meatballs, light, soft, the meatballs are gently coated with sauce.
TIPS
1. Form regular balls with wet hands (it will not stick and slide better) between the two palms of the hand. Then pass them in the flour. This step will allow them to keep their shape better and also thicken the sauce a little (which does not cook very long).
2. Cook over low heat and gently place the meatballs in the sauce then cover (this will create a sort of mini oven with the steam). Turn them gently (they should easily detach from the bottom), cover and cook again.
In Italy, we serve these meatballs with bread on the side for sauce and vegetables such as a green salad, broccoli, or spinach...
INGREDIENTS
400 g minced beef
100 g parmesan
3-4 thin slices of mortadella
2 slices of bread
1 egg
1 tsp dry raisins
Flour
Milk
1 tbsp chopped parsley
800 g puree tomato
3 sprigs of rosemary
Extra virgin olive oil Salt Pepper
Ingredients
Directions
In a salad bowl, mix the meat then crumble the bread and sprinkle it with a few spoons of milk (this helps to moisten it). Mix again with salt and pepper, then add the chopped parsley, chopped mortadella and raisins.
Incorporate the egg and add the parmesan. Mix to obtain a fluffy paste.
Pour the flour into a plate and put another plate next to it.
Using wet hands, form and roll walnut-sized balls between the two palms (about 40 are obtained). Place them on a plate then roll them one by one in the flour and place them on a dish.
In a large saucepan, heat 4 tbsp of olive oil. Add the rosemary then pour the sauce and cook for 7 minutes over medium heat. Add salt.
Gently place half of the meatballs on top, cover and cook over low heat for about 10 minutes (the sauce should barely simmer and steam will be created inside).
Using two spoons, very gently turn the meatballs over and cook for 6-7 minutes, still covered and over low heat.
Gently remove the meatballs then cook the rest of the meatballs in the same sauce over low heat in the same way. Voila!
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