Roman Meatballs Recipe
Recipe information
Make Roman Meatballs in just 1h . Tomato Sauce, Smoked Ricotta Salata, Buckwheat Polenta
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Ingredients
Meatballs
Tomato Sauce
Buckwheat Polenta
Meatballs Preparation
1. Mix the Ingredients
In a large bowl, combine the ground beef, ground pork, minced garlic, chopped parsley, beaten egg, bread crumbs, grated Parmesan cheese, salt, and black pepper. Mix until well combined.
2. Form the Meatballs
Take small portions of the mixture and roll them into meatballs, about 2.5 cm in diameter. Place them on a tray lined with parchment paper.
Tomato Sauce Preparation
4. Sauté Onion and Garlic
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add minced garlic and cook for another minute until fragrant.
5. Add Tomatoes and Seasoning
Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally.
6. Finish the Sauce
Remove from heat and stir in the chopped fresh basil. Set aside to cool slightly.
Buckwheat Polenta Preparation
7. Boil Water
In a large pot, bring the water to a boil. Add salt to the boiling water.
8. Cook the Buckwheat Polenta
Gradually whisk in the buckwheat flour, stirring constantly to prevent lumps. Reduce heat to low and simmer for about 10-15 minutes until thickened, stirring frequently.
9. Add Butter and Cheese
Remove from heat and stir in the butter and grated smoked Ricotta Salata until melted and creamy.
Assembly
10. Serve the Dish
To serve, place a generous scoop of buckwheat polenta on each plate, top with meatballs, and ladle the tomato sauce over the top. Garnish with additional grated smoked Ricotta Salata if desired.
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