Pork and veal minced meatballs recipe with marinara sauce with pancetta and pasta as a side dish. Share with friends: 
Time: 1 hour. 23 minutes Complexity: easy Quantity: 18 – 20 meatballs Recipes use dimensional capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. ground beef
- 225 gr. minced veal
- 225 gr. minced pork
- 1 tbsp. grated parmesan
- Extra virgin olive oil
- 1 tbsp. bread crumbs
- 2 crushed and chopped cloves of garlic
- Salt
- A pinch of coarse red pepper
- 2 eggs of category CO
- 1/4 Art. finely chopped parsley leaves
- 1 diced 0.5 cm. Large onion head
- 1/2 tbsp. water
- Marinara sauce, see recipe below
Marinara sauce:
- 4 cans (800 gr.) Italian plum-like tomatoes of the San variety Marzano ”
- 110 gr. diced pancetta
- 1/4 Art. extra virgin olive oil
- 2 diced 0.5 cm. Large heads of onions Luke
- 4 crushed and chopped large cloves of garlic
- Coarse salt
Recipes with similar ingredients: minced pork, minced veal, minced beef, Parmesan cheese, plum-like tomatoes, San Marzano tomatoes, pancetta, onion, garlic, chili pepper, eggs, white bread, parsley, marinara sauce
Recipe preparation:
- Pour olive oil into a large pan, add onion and put on a moderately strong fire. Salt and fry well 5-7 minutes The onion should become soft and fragrant, but stay colorless. Add garlic, red pepper and fry for another 1-2 minutes. Turn off the heat and let cool.
- In a large bowl, combine meat, eggs, parmesan, parsley and bread crumbs. Knead the mixture well with your hands. Add onion mix, salt well and knead for some more time. Add water and remember well again. The mixture should be enough wet. Try if seasoning is enough by making a little flat cutlet and cooking it. Stuffing must be very tasty! If this is not the case, there may not be enough salt. Add some more to anyway.
- Form the meatballs of the desired size. Some love large, some small. Size a little larger golf ball. Pour olive oil into a large pan and heat on a moderate heat. Fry the meatballs from all parties. Put them on a baking sheet and bake in pre preheated to 180 ° C the oven for 15 minutes, until they are fully do not bake. If you serve them immediately, shift Meatballs in a large pot with marinara sauce. If not, them can be frozen for future use. Serve with pasta and sauce, or treat yourself without waiting for a serving. Have a nice appetite!
- Marinara sauce: Pour olive oil into a large pot butter and add pancetta. Set the pan to moderately strong. fire and fry pancetta for 4-5 minutes. Add onions, salt well and mix so that it is covered in olive oil. Cook onion 6-7 minutes, stirring frequently. The bow should become very soft and fragrant, but remain colorless. Add garlic and cook more 2-3 minutes, stirring frequently. Pass the tomatoes through a wipe sieve. Make sure that all the flesh has passed through the holes and that the sieve remains only petioles and bones. Collect all the flesh from the bottom of the sieve. it very important! Put the tomatoes in a pan, type in one empty a jar of tomato water and add it to the pan (about 2-3 tbsp.). Salt well, because tomatoes require a lot of salt, but only little by little and immediately taste after each serving, and only try it! Cook the sauce for 2-3 hours, stirring occasionally and trying use the sauce immediately with pasta or for any other dishes that require tomato sauce. This sauce can also cool and store in the refrigerator for several days, and you can to freeze. Yield: 2 L
