I like beef meatballs especially when they are drowned in a “sea” of delicious tomato sauce. These ones remind me of the Sundays spent with the family. It is a second course that has all the characteristics of the comfort food: tasty, exciting and satisfying. These small delicious balls can be served during any season, in fact both heat or cold can’t distract you from devouring so tasty morsels. In my recipe I used the the beer to give an extra touch to the recipe, but you can use some good red wine or even avoid using both; so much the meatballs are good in any way!!
Serves: 6
Ingredients:
- 520 grams minced beef
- Some basil leaves
- 1 minced garlic clove
- 1 egg
- Extra virgin olive oil to taste
- 35 grams breadcrumbs
- 30 grams grated Parmigiano Reggiano
- 25 grams grated primosale cheese
- Salt to taste.
- Ground black pepper to taste
- flour 00
- Blonde beer
For the black tomatoes sauce:
- 420 grams black tomatoes
- Extra virgin olive oil to taste
- Salt to taste.
- 120 grams red onion
Method
Prepare the sauce. Heat water and dip the tomatoes. As soon as a minute has passed, drain and peel them. Then remove the inner seeds and cut them into pieces. Peel the onion and cut it into cubes. Let it stew with oil for 3 minutes, add the tomatoes, season with salt and add the basil leaves. Cook for about 12 minutes on a low flame, stirring often.
Put the beef in a bowl, add egg, breadcrumbs, cheeses, garlic, basil and finally season with salt and pepper. Knead with your hands and form balls of 25 grams each. Flour and brown them in a saucepan with hot olive oil, blend with the beer, let’s beer evaporate and cook for a few minutes.
Pour a few tablespoons of tomato sauce on a plate and place the meatballs on top. Decorate with basil leaves.