Marinated meatballs with sauce
Marinated meatballs with sauce are a delight that combines the intense flavor of meat with a rich sauce of tomatoes, wine, and spices. This recipe is perfect for a family dinner or to impress guests with a savory dish that will surely remain in everyone's memory. I will guide you step by step through the preparation process, providing you with tricks and tips to achieve perfectly browned meatballs and a sauce that perfectly complements this delicacy. Let's get started!
Preparation time
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Number of servings: 4
Ingredients
For the meatballs:
- 500 g minced meat (mix of pork and beef or chicken, as preferred)
- 2 eggs
- 1 medium onion
- 3 slices of white bread (without crust)
- 1 teaspoon chopped dill
- 1 teaspoon chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- Flour, for dusting
For the sauce:
- 1 1/2 cups thick tomato juice
- 1/2 cup white wine (recommended Sauvignon Blanc, but not sweet)
- 2 tablespoons white wine vinegar
- 2 cloves of garlic
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 4 bay leaves
- 6 black peppercorns
Preparing the meatballs
1. Preparing the ingredients: Start by finely chopping the onion. It is important that it is well minced to incorporate evenly into the mixture. In a large bowl, add the minced meat, onion, eggs, dill, parsley, salt, and pepper.
2. Bread: Soak the 3 slices of bread in cold water for a few minutes, then squeeze them very well to remove excess water. Add the bread to the bowl with the meat and mix well until homogeneous. This will help keep the meatballs soft and juicy.
3. Shaping the meatballs: Sprinkle a small amount of flour on a wooden board. Take a portion of the mixture and shape the meatballs into balls, being careful not to make them too large so they cook evenly. Dust each meatball with flour to achieve a crispy crust when frying.
4. Frying the meatballs: In a pan, heat palm oil (or vegetable oil) over medium heat. Make sure the oil is well heated before adding the meatballs. Fry them for 5-7 minutes on each side until golden and crispy. Remove the meatballs onto a paper towel to absorb excess oil, keeping them crispy.
Preparing the sauce
1. Preparing the sauce: In a pot, add the tomato juice, white wine, vinegar, crushed garlic, salt, sugar, bay leaves, and peppercorns. Mix the ingredients well and bring to a boil.
2. Boiling the sauce: Reduce the heat and let the sauce simmer on low for about 15 minutes, stirring occasionally. The sauce should thicken slightly and develop a rich flavor.
3. Marinating the meatballs: Once the sauce is ready, add the fried meatballs to the pot. Let them simmer together for 2-3 minutes, then cover the pot with a lid and let them marinate for 10 minutes. This way, the meatballs will absorb the flavors of the sauce, becoming even more delicious.
Serving
The marinated meatballs are served hot, alongside steamed rice or tagliatelle, for a savory lunch or dinner. A delicious variation is to serve them with a fresh green salad, which will bring a pleasant contrast to the rich flavors of the meatballs.
Useful tips
- Sweetening the sauce: If you prefer a sweeter sauce, you can add a larger amount of sugar or even a bit of honey.
- Spices: Feel free to experiment with spices. Adding herbs like oregano or thyme can give an interesting note to the sauce.
- Vegetarian option: If you want a vegetarian recipe, you can replace the meat with a combination of chopped mushrooms and vegetables, adding a legume like lentils or chickpeas for an extra protein boost.
Nutritional benefits
Marinated meatballs are an excellent source of protein due to the meat, while the tomato sauce provides a considerable amount of lycopene, a powerful antioxidant. Dill and parsley are rich in vitamins and minerals, and adding garlic to the sauce can help strengthen the immune system.
Frequently asked questions
- Can I use chicken for the meatballs? Yes, chicken is an excellent choice for meatballs, offering a lighter dish.
- What type of white wine is suitable? A dry white wine, such as Sauvignon Blanc or Chardonnay, is ideal, but avoid sweet wines.
- Can I freeze the meatballs? Yes, the fried meatballs can be frozen. Make sure to let them cool completely before placing them in an airtight container.
Personal story
I fondly remember the moments spent in the kitchen with my grandmother, who would tell me how she learned to make meatballs from her mother. Each recipe had a story, and every ingredient was chosen with love. Marinated meatballs have become an emblematic dish, bringing the family together around the table, and the aroma of this dish is for me a true symbol of warmth and family love.
In conclusion, marinated meatballs with sauce are not just a tasty dish but also a recipe full of tradition and nostalgia. Experiment with the ingredients and discover the flavor that will delight your family and friends! They will surely want to come back for more.
Marinated meatballs are delicious. To prepare these meatballs, finely chop the onion and mix it with the eggs, minced meat, dill, parsley, salt, pepper, and the 3 slices of white bread soaked in cold water and well squeezed. Then, put flour on a wooden board and shape the meatballs, rolling them back and forth in the flour. Fry them until they are nicely browned on each side in very hot palm oil. Remove them onto absorbent paper. For the sauce, do the following: in a pot, heat the tomato juice, white wine (I used semi-dry Sauvignon Blanc from 2009, but I don't think the year matters :P or the type, what's important is that it's white and definitely not sweet), vinegar, sugar, and spices. Simmer over medium heat for about 15 minutes. Then add the meatballs to the sauce and let them simmer for two to three boils, after which turn off the heat and cover, letting them sit for about 10 minutes to infuse and marinate. The marinated meatballs are served hot with steamed rice or tagliatelle, as I mentioned before. The source of this recipe is the culinary blog Alice-Albinutza.
Ingredients: for meatballs: 500 g minced meat, mix 2 eggs, 1 medium onion, 3 slices of bread, crust removed, 1 teaspoon chopped dill, 1 teaspoon chopped parsley, 1 teaspoon salt, 1/4 teaspoon ground pepper for sauce: 1 1/2 cups thick tomato juice, 1/2 cup white wine, 2 tablespoons white wine vinegar, 2 cloves of garlic, 1/2 teaspoon salt, 1 tablespoon sugar, 4 bay leaves, 6 black peppercorns
