Pasta with meatballs is not a typical Italian dish, in some regions you find pasta served with mini-meatballs (hazelnut size). Here it started at the beginning of 1900s when Italian immigrants had to bring food at work with them and, since they could not bring too many containers, wives used to put everything together (meat, pasta and veggies). Continue eating it, if you like it, just remember the history of this dish and, mostly, don't serve it to your Italian friends, please ;-)
1 lb lean ground beef
1/2 lb sausage (or better brats, since they don't have fennel seeds)
1 1/2 cup Italian San Marzano peeled tomatoes with their juice, roughly chopped
1/4 cup of Italian grated parmigiano reggiano
2 slices of sandwich bread
1 tbsp chopped fresh parsley
1/2 cup white or red wine
Italian extra virgin olive oil
Italian sea salt
In a small bowl soak bread in milk.
In a big bowl crumble the ground beef and the sausage. Add parmigiano, egg, bread soaked and squeezed, parsley, nutmeg and salt. Mix everything nicely, until combined.
Shape into meatballs about the size of a walnut (or slightly bigger).
Dredge in flour, shaking the excess and warm up olive oil in a saucepan with lid, over medium high heat.
Then sautee your meatballs, until golden on both sides (they don't have to be golden all around).
Deglaze your pan with white or red wine and, once alcohol has evaporated, add the tomatoes.
Cover with lid, lower to simmer and cook for about 30 minutes, making sure they're cooked throughout.
I made 25 meatballs with these quantities.
- The reason why I keep them "small" is because they cook faster and remain moist.
- You can also use strained San Marzano tomatoes.
- You can cook peas together with meatballs or also serve them with last week's recipe: patate alla genovese (recipe here and video here)
- You can find the video here (it will be a voice over slides type of video, since we didn't have any time)