Pork and veal minced meatballs recipe, with Italian marinara sauce, but cooked in American way, i.e. quickly. Served meatballs on slices of bread as sandwiches, with melted cheese, or with pasta as the main блюдо. 
Time: 36 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. minced pork
- 225 gr. minced veal
- 225 gr. ground beef from the shoulder blade
- 1/2 tbsp. plus 2 tbsp. l grated parmesan
- 2 slices of stale white bread
- 1/3 Art. cold milk
- 1 beaten egg, category CO
- 1/4 Art. chopped fresh parsley leaves
- 2 tsp coarse salt
- Freshly ground black pepper
- 2 minced cloves of garlic
- 1/2 head of grated onion (about 1/4 tbsp.)
- 1/3 Art. olive oil (portioned)
- Quick marinara sauce, see recipe below
- 450 gr ready-made spaghetti or linguine or buns for sandwiches for serving
Quick sauce “Marinara”
- 3 cans (800 gr.) Whole peeled tomatoes (large slice)
- 1/4 Art. extra virgin olive oil
- 1/4 diced medium-sized onion heads (approx. 3 tbsp. l.)
- 4 cloves garlic cloves
- 3 sprigs of fresh thyme
- 1 small bunch of fresh basil (cut leaves)
- 2 tsp coarse salt
- Freshly ground black pepper
Recipes with similar ingredients: minced pork, minced veal, minced beef, marinara sauce, tomatoes, basil, thyme, parsley, cheese parmesan, spaghetti pasta, linguine pasta, sandwich buns, onions, garlic, eggs, milk, white bread
Recipe preparation:
- Grate bread or chop in pulse mode in food processor. Then, in a small bowl, mix the breadcrumbs with milk to make them wet. In a large bowl, mix bread crumbs, all kinds of minced meat, parmesan, parsley, salt, onion, garlic and eggs. Mix well. Season the meat mixture pepper.
- Using your hands, carefully form 18 balls from the meat mixture, a little larger than golf balls. (If you compress minced meat is very tight, then the meatballs turn out tough.) Put in the refrigerator for at least 1 hour or up to 24 hours
- In a large skillet with a non-stick coating on moderately over high heat half the oil. Put half meatballs and fry for about 6 minutes., from time to time turning until they are browned on all sides. Shift meatballs on a plate. Drain the oil, wipe the pan, again set it on fire and repeat all operations with the remaining oil and meatballs.
- Pour off the oil again and wipe the pan. Put the meatballs and pour in the marinara sauce. Bring to a boil, reduce heat and simmer, covered with a lid, until tender, about 15 minutes., periodically mixing the contents of the pan in a circular motion. When the meatballs are ready, the cheese in them will begin to melt. Serve immediately with quick marinara sauce and spaghetti or on sandwiches. When serving with spaghetti, mix them with 1/3 part sauce. These meatballs can be stored in the refrigerator for 3 days or freeze up to 6 weeks.
- Sauce: In a medium to medium-strong stewpan heat oil over a fire. Sauté the onion and garlic while stirring. do not lightly brown, about 5 minutes. Add tomatoes, thyme, Stalks and basil leaves and bring to a boil. Reduce the fire and cook at a low boil, without covering, for about 15 minutes. or until thickened. Recover and discard the branches of thyme and stalks of basil. Season with salt and pepper to taste. Serve immediately or store in the refrigerator for up to 3 days, or freeze and store in the freezer for up to 2 months.
