These meatballs with express tomato sauce are the most repeated at home in summer. Its color already takes me to summer, to the time of tomatoes, to the color on the plate and the smell of the sea that my summer memories bring me.

It is a recipe enriched with a little Grana Padano cheese in the meat that come out very juicy because they also have 3 types of meat mixed: veal, pork and fresh sausages.

Here I touch my palms every time I prepare them so I hope you like them as much as here.

Ingredients

For the tomato sauce

• 2 tablespoons oil
• 2 garlic cloves minced
• 1/2 onion, chopped
• a pinch of sugar
• 1 sprig of fresh basil
• Salt and black pepper
• 2 tablespoons Grated Grana Padano
• 2 cans of crushed tomatoes *

For the meatballs

• 1 kg minced beef and pork
• 4 fresh sausages or fresh sausage without gut
• 1 slice of bread
• 3 tablespoons milk
• 2 eggs
• 2 cloves of garlic
• 4 tablespoons grated Grana Padano cheese
• salt and freshly ground black pepper
• 1 teaspoon of Walnut nutmeg ground

Frying them

• 2 tablespoons flour
• olive oil for frying

Directions

For the tomato sauce in a saucepan sauté the garlic with the onion. When it is tender add the crushed tomato, salt, a little sugar and fresh basil, and let fry over medium-low heat for about 30 minutes until the sauce is thick and the tomato water has evaporated.

Meanwhile, we start with the meatballs: we grate the Grana Padano cheese with a grater. In a bowl, put the slice of bread with the milk and set aside.

In a bowl mix all the ingredients of the meatballs: meat, sausages without gut, eggs, spices, bread dipped in milk, garlic and grated cheese. Mix with your hands until you get a homogeneous dough.

Form the meatballs the size of a golf ball and place them on a tray with baking paper. With the help of a strainer, distribute the flour on top and moving the tray cover the meatballs well in flour.

Heat the oil over medium heat in a deep saucepan (so the oil will not jump when frying the meatballs) and fry the meatballs in batches until they are well browned.

When they are ready, put them in the saucepan with the tomato sauce. Add a bunch of leafless basil and bring to a boil over low heat. We ended up adding more grated Grana Padano and enjoy!

Tips and Tricks

• *EThis is not an advertisement but my favorite brand of crushed tomato is Mutti, which is 99% tomato and 1% salt. They sell it in El Corte Inglés and in Makro
• We can use prepared tomato sauce
• The meatballs freeze very well both with the sauce and separately
• Difficulty: easy
• Preparation time: 30 minutes
• Servings: 8

It may also interest you:

Meatballs of the grandmother with tomato sandwich: Polpette della nonna Al Pomodoro Beef meatballs with secret sauce. Javi's favorites Chicken meatballs in creamy mushroom sauce with white wine Italian ragout. The most tender meat with all the flavor of tomato Meatballs with creamy Swedish sauce gluten-free and lactose-free.