These Italian-style pork meatballs come out very juicy, tender and fragrant. First minced balls are fried in a pan until half cooked, and then languish a little in Italian marinara sauce based on tomatoes, garlic and basil, the highlight of which is grated parmesan. He will add the sauce ductility and a more piquant taste. The dish is full spicy aromas and rich taste. Serve with meatballs in sauce marinara pasta, polenta or rice side dish. Share with friends: 
Time: one hour. 35 minutes Difficulty: easy Quantity: 20 – 25 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Meatballs
- 900 gr. minced meat (not very fatty) from pork shoulder
- 2 tsp chili pepper flakes
- 2 tsp fennel seed
- 2 eggs
- 0.5 tbsp. sour cream
- 2/3 Art. leaves of curly parsley with stalks, washed, dried and chopped
- 1 tbsp. grated parmesan
- 1 tbsp. toasted breadcrumbs
- 1/4 – 0.5 tbsp. vegetable oil + 1 tbsp. l for test roasting
Marinara sauce
- 1 can (800 gr.) Canned whole tomatoes without skins
- 4 tbsp. l olive oil
- 2 large onions, peeled, chopped in half and chopped cubes
- 10 cloves of garlic, peeled, cut in half and thinly chopped
- 2 – 3 tsp. red pepper flakes
- 2 tsp granulated sugar
- 3 medium carrots, peeled and grated
- 4 tbsp. water, divide + optionally as needed
- 1 tbsp. basil leaves washed
- Grated parmesan
Recipes with similar ingredients: minced pork, marinara sauce, tomatoes, onions, garlic, red pepper flakes, fennel seeds, parmesan cheese, sour cream, eggs, breadcrumbs, basil
Recipe preparation:
- Put the minced meat in a large bowl and salt to taste. Add the rest of the ingredients, leaving the breadcrumbs to last. Everything mix. Form a small patty and fry it for a sample in a small frying pan in 1 tbsp. l oils. When the cutlet is fried with both sides, taste it and if necessary still salt minced meat. Roll about 20-25 meatballs with a diameter of minced meat 5 cm
- In a large frying pan over high heat, heat the vegetable butter. When the oil begins to smoke slightly, turn off the heat to avoid splashing, put meatballs in one layer, but do not close to each other so that they are fried, not stewed. You may need to fry them in batches.
- Fry meatballs over high heat, turning them to browned on all sides, 3-5 minutes. They should turn out light roast, like burger patties. Touch them and make sure they stay tender in the middle. Using a slotted spoon put the meatballs from the pan into the dish and fry the remaining balloons.
- Put meatballs in hot tomato sauce and place on slow fire to boil for a few minutes. Turn off the stove and let I can rest a few minutes before serving.
Marinara sauce
In a large frying pan over medium heat, heat olive oil. Add onions, garlic, red pepper flakes and sugar and salt over to taste. Stir in the carrots and salt again. Fry for about 2 minutes, then add canned tomatoes. Via wooden spoon, break some of the whole tomatoes and cook over medium heat, stirring occasionally, for about 5-10 minutes. Add half of the prepared water so that the vegetables do not dry out, and continue cooking for another 10 minutes. Try on the salt. Tomatoes almost all should be broken, and the aromas mixed. At If necessary, add the remaining water and cook for another 10 minutes. The sauce is cooked about the same as it takes time to cooking meatballs from start to finish, about 45 minutes. Add basil leaves and sprinkle with parmesan.
