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The most delicious meatballs

The most delicious meatballs


Recipe meatballs of veal and pork minced meat with marinara sauce with pancetta and pasta as a side dish.


1/4 Cup (V.) – 60 ml.

1 tablespoon (tbsp) is 15 ml.

1 teaspoon (tsp) is 5 ml.

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In a large skillet pour olive oil, add the onions and place on moderately high heat. Well with salt and sauté for 5-7 minutes. the Onions should become soft and fragrant, but remain colorless. Add the garlic, red pepper flakes coarse and sauté another 1-2 min. turn Off the heat and let cool.

In a large bowl, combine meat, eggs, Parmigiano, parsley and bread crumbs. Well knead the mixture with your hands. Add the onion mixture well with salt and hybrids for some time.

Add water and you have a good time remember. The mixture should be moist enough. Try it, if there is enough seasonings, making a small flat Patty and cook it. The stuffing must be very tasty! If not, maybe not enough salt. Add a little more anyway.

Form meatballs of desired size. Some like large, some small. Shape a bit larger than a Golf ball.

In a large skillet pour olive oil and heat on moderately high heat. Fry the meatballs on all sides. Put them on a baking sheet and bake in preheated 180°C oven for 15 minutes until they are fully baked.

If you serve them immediately, put the meatballs in a large pan with the sauce “Marinara”. If not, they can be frozen for future use. Serve with pasta and sauce, or treat yourself without waiting for the filing. Bon appetit!

Sauce Marinara:

In a large pot pour olive oil and add the pancetta. Set the pan over moderately high heat and sauté pancetta for 4-5 min. Add the onions, salt and stir that it was covered with olive oil. Cook the onion for 6-7 minutes stirring often. The onions should become very soft and aromatic, but remain colorless. Add the garlic and cook another 2-3 minutes stirring frequently.

Pass the tomatoes through a sieve rubbing. Make sure all the pulp is passed through the holes in the sieve leaving only the stalks and seeds. Collect all the pulp from the bottom of the sieve. This is very important! Put the tomatoes in a saucepan, dial one empty can from tomato water and add it to the pan (about 2-3 tbsp.). Well with salt, because tomatoes require a lot of salt, but only a little and at once try the taste after each addition, and just try it! Boil the sauce for 2-3 hours stirring occasionally and tasting often.


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