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Meatballs in Tomato Sauce
Soft meatballs of beef and pork, made tender with milk-soaked bread, are cooked right in a smooth tomato sauce so they stay juicy and flavour the sauce in turn. Serve with mashed potatoes or polenta.
- YieldServes 4 to 6 (about 25 meatballs)
- Hands-on45 min
- Total2 h 1 min
- Difficulty
Ingredients
For the meatballs
- 60 gwhite bread, crusts removed
- 60 mlwhole milk
- 450 gground beef
- 150 gground pork
- 1egg, lightly beaten
- 25 gdry breadcrumbs, fine
- 1 clovegarlic, grated
- 3 tbspflat-leaf parsley, very finely chopped
- to tastefine sea salt and freshly ground black pepper
For the sauce
- 800 gcanned whole peeled plum tomatoes, two 400 g cans, such as San Marzano
- 30 mlextra virgin olive oil
- ½yellow onion, very finely chopped
- 1 tspgranulated sugaroptional
- ¼ tspbaking sodaoptional
- to tastefine sea salt
- 60 mlvegetable stock, hot, only if the sauce thickens too muchoptional
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