Italian Meatballs In Tomato Sauce
Italian Meatballs for the weekend, Yeah!!!!
What a cold weekend it’s been in Sydney. Arguably the best way to spend a cold, wintery weekend would be indoors, travelling down memory lane in the kitchen. For this reason, I decided to re-create what happens to be, a family favourite recipe. This is my mother’s Italian Meatballs recipe.
Truth be told, this weekend, I’ve enjoyed reminiscing about the many fun times the family came together for Sunday lunches. Sunday lunches included devouring these amazingly simple, comforting meatballs.
This weekend I decided I could do with some more me-time and more time to dedicate to this blog, which, by the way, I happen to be loving. It so great to focus my attention to creating and sharing new and traditional recipes that I know well. Sunday Calm allows me to be absolutely creative, think outside the square and exercise the right side of my brain for a change. The corporate world, a place where I spend a big chunk of my weekdays, definitely focuses on the use of the left brain – (nothing wrong with that). However it is so satisfying to get a balance of the two.
Italian meatballs anyone?
I’ve been busy in the kitchen and today I thought I would create another traditional recipe that mum made for years. Her Italian Meatballs in tomato sauce. were often made in large quantities. She’d freeze them so that we always had them on hand. Not to mention that it saved her a lot of time preparing a meal furing the week. Honestly, mum was and still is one of the most organised, efficient women I know. Everything she cooked was done in a way that would save her time to run a household and work full time. Something I think a lot of us can relate to today. If you do decide to do that, ensure you freeze the meat balls uncooked. Later you can cook them and add the sauce.
Mum’s recipe used two cuts of meat – pork and beef mince – and consisted of popping all the ingredients into a bowl and mixing with clean hands.
ITALIAN MEATBALL INGREDIENTS
The ingredients you will need to make these tasty traditional meatballs include :
- Pork mince
- Beef mince
- Grated Parmesan cheese
- Bread crumbs
- Flat leaf parsley
Simply place all the ingredients into a bowl, mixing it all together, then roll into balls, roughly the size of golf balls.
If you’ve made a big batch to store for later, I place into a meat tray lined with parchment / baking paper and wrap with cling wrap. Allow some room in between each ball so that they don’t stick together and become difficult to seperate when frozen.
In a pan of olive oil, brown the meatballs for a few minutes until browned.
WHERE’S THE SAUCE?
That’s become a bit of a famous line by a well known French-born Australian chef – Manu Feildel
Well here it is Manu! Sauce coming right up!
Popping the sauce ingredients into a saucepan and allow to simmer for 5 minutes.
Return the meatballs to the saucepan, cover with a lid and cook for 15-20 minutes or until the sauce thickens.
As for serving suggestions, my favourite is eaten on their own with some sourdough or Italian bread that can be used to mop up the sauce!
Or serve with your favourite pasta such as spaghetti or rigatoni ?
If you try this Italian meatballs recipe for yourself (and I really, really hope you do ?) then be sure to tag your photo with #sundaycalm – I’d love to see them.
And if you’re in the mood for other Italian-inspired dishes, these (ottimi cibi italiane) – gorgeous Italian foods might be right up your alley – Italian Zucchini Flower Fritters, Italian Inspired Pumpkin Soup, or these fantastic recipe passed down from my dad – Pan fried Italian Sardines in Vinegar
And so I leave you with a quote I think applies to us all
Eat Well, Laugh Often, Love Much! ?
Italian Meatballs In Tomato Sauce
- 250 g pork mince
- 250 g beef mince
- 1/2 cup parmesan cheese grated
- 1/2 cup bread crumbs
- 1 large egg
- 1 clove garlic finely chopped
- 1 tbsp olive oil
THE TOMATO SAUCE
- 400 g canned crushed tomatoes
- 2 cloves garlic
- 2 tsp dried oregano
- 2 bay leaves
- Italian parsley for garnish
- Place all the ingredients for the meatballs into a bowl and mix well using your hands.
- Once combined, roll into balls (approx. the size of golf balls) and place on a tray.
- Brown the uncooked meatballs in a sauté pan. They do not need to be cooked right through. You just want to get the outer layer of the meatball browned.
- Remove from the pan and set aside.
- Using the same pan, add the tomato sauce ingredients and simmer for 5 minutes.
- Return the meatballs to the pan, cover with a lid and cook on low-medium heat for 20 minutes.