Le “mie Polpette” Recipe
Beef and Veal Meatballs, Marinara Sauce, Aged Ricotta
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Ingredients
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Meatballs
Method
Preparation
- 1
Make the Meatballs
In a large bowl, combine ground beef, ground veal, breadcrumbs, grated Parmesan, eggs, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.
- 2
Shape the Meatballs
Form the mixture into meatballs, about 1.5 inches in diameter. Place on a baking sheet.
- 3
Cook the Meatballs
Preheat the oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, until browned and cooked through.
- 4
Prepare the Marinara Sauce
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add minced garlic and cook for an additional minute.
- 5
Add the Tomatoes
Stir in the canned crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Simmer for 15-20 minutes.
- 6
Combine Meatballs and Sauce
Add the cooked meatballs to the marinara sauce and let simmer for an additional 5-10 minutes.
- 7
Serve
Serve the meatballs and sauce hot, topped with aged ricotta.
