Italian Meatballs
8 servings
90 minutes
Italian meatballs are a classic dish of Italian cuisine that combines tender meatballs with rich tomato sauce. Their history is rooted in the traditions of Italian home dinners, where the aroma of basil, juicy tomatoes, and olive oil creates a cozy atmosphere. Ground beef and pork, milk-soaked bread, and sautéed onions give the meatballs softness and depth of flavor. The prepared sauce reveals the natural sweetness of tomatoes balanced by spicy notes of dill and dried garlic. Baked in the oven, they pair perfectly with spaghetti, creating a harmonious balance of textures and aromas. These meatballs are not just dinner but a journey to the heart of Italy filled with warmth and family traditions.
1
We mix 2 types of minced meat. We soak bread in milk. We finely chop the onion for the meatballs. We sauté the onion in olive oil.
- Ground beef: 400 g
- Ground pork: 400 g
- White bread: 3 pieces
- Milk: 200 ml
- Onion: 6 pieces
- Salt: to taste
2
We mix everything and add dried basil. We put the mixture in the refrigerator. We prepare the sauce. We chop the onion finely. We soak the tomatoes in boiling water so that the skin comes off easily and chop them finely as well. First, we fry the onion until transparent.
- Dried basil: 1 tablespoon
- Onion: 6 pieces
- Tomatoes: 6 pieces
3
Add tomatoes and fry until excess liquid evaporates. Add dill and mix. Turn off the sauce and cover with a lid. Take out the minced meat.
- Tomatoes: 6 pieces
- Dill: 1 bunch
4
We shape the meatballs by slapping them hard in our palms to prevent them from sticking while frying. We fry the ready meatballs in a pan until they have a golden crust on top.
- Ground beef: 400 g
- Ground pork: 400 g
5
Pour the sauce onto the baking tray. Place the fried meatballs. Drizzle each with sauce from a spoon. Put in the oven at 200 degrees for 20 minutes. Perfect with spaghetti.
- Tomatoes: 6 pieces
