Por
Master Receita Solta
"Meatballs prepared with lean ground beef seasoned with leek, onion, fresh parsley, breadcrumbs and egg. Baked in the oven at 180°C until golden, they finish cooking over low heat immersed in a dense, well-seasoned rustic tomato sauce."
- Adding chopped leeks and onion to the dough gives moisture and delicate sweetness to the ground beef. - Pre-baking at 180°C firms the meatballs without breaking and avoids excess fat in the tomato sauce. - The final ten-minute cooking in the sauce integrates the flavors and leaves the meat extremely tender.
Preheat the oven to 180°C (350°F).
In a bowl, mix the ground meat, leek, onion, breadcrumbs, egg, and parsley.
Season with salt and black pepper to taste. Mix well until a homogeneous dough is formed.
Shape small balls with the meat mixture.
Place the meatballs in a greased pan and bake for 25 minutes, or until golden.
While the meatballs are roasting, heat the tomato sauce in a pan.
After baking, transfer the meatballs to the pot with the sauce and cook for another 10 minutes over low heat.
Serve hot, accompanied by rice or mashed potatoes.
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- Stuffed Meatballs: insert a mozzarella cheese cube into the center of each ball before putting it in the oven. - Meatballs with Basil: add chopped fresh basil leaves to the meat dough and sauce. - Spicy Meatballs: add a pinch of red pepper flakes to the ground beef mixture.
- The beef round can be replaced by chuck, ground skirt steak, or a mix of ground beef and pork leg. - The breadcrumbs can be swapped for grated stale French bread or fine oat flakes. - The leek can be replaced by finely chopped celery or common crushed sautéed garlic.
Store the meatballs in their tomato sauce in an airtight container in the refrigerator for up to four days. The dish develops flavor after resting. Reheat in a pan with a semi-covered lid over low heat for seven minutes, adding a splash of water.
Freeze the baked meatballs dipped in tomato sauce in airtight plastic freezer containers for up to ninety days. Thaw in the refrigerator overnight and boil in the pot for five minutes before serving with pasta or rice.
Serve with classic spaghetti cooked al dente with olive oil, velvety mashed potatoes, white rice, and a fresh green salad.
The oven seals the outer crust and cooks the meat without releasing water or breaking the spheres, preventing the sauce from becoming cloudy and greasy.
Do not over-knead the ground meat and use the correct proportion of egg and breadcrumbs, which hold the natural moisture of the sauté.
Yes, brown the balls little by little in a skillet greased with oil over medium heat, turning carefully before adding to the sauce.
Homemade rustic tomato sauces or full-bodied peeled tomato passata provide ideal acidity and density for the dish.
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