Italian meatballs with tomato sauce
Description
Pasta and meatballs is one of the Italian dishes most loved in the North American East coast. Though northern Italians like meatballs very much, probably not as much as North Americans do. To serve spaghetti with meatballs, cook the spaghetti as the package instructions say. Arrange them on a hot platter. Pour the tomato and meatball sauce over them.
Ingredients
3⁄4 Pound veal (ground) 3⁄4 Pound pork (ground) 1 Clove garlic (minced) 1 Tablespoon parsley (fresh leaves, chopped) 1⁄4 Cup bread crumbs 1 egg 1⁄2 Teaspoon oregano (dried, or 1 Tbs fresh chopped leaves) 4 Cup tomato sauce 1 Teaspoon dugar
Instructions
- In a large bowl, thoroughly mix all the ingredients. Form into balls the size you want -1" (2.5 cm) diameter works best.
- Saute in the olive oil 3-4 minutes, rolling over so the meatballs brown evenly.
- Add the tomato sauce and sugar, cover, and simmer for 20 minutes.
Notes
Veal is a very lean meat with a very mild flavor, adding some pork makes the meatballs more tender and flavorful. However, you can omit pork meat altogether and use only veal; or you could make only pork meatballs. Other variations include substituting meat with the same amount of the same weight of beef, turkey, chicken or lamb.
You can make the meatballs in a casserole dish, in the oven.
Ingredients, metric
330 g
ground veal
125 g
ground pork
1 clove
garlic, minced
1 tbs
fresh chopped parsley
100 g
breadcrumbs
1
egg
½ tsp
fresh chopped oregano or marjoram
1 l
tomato sauce
1 tsp
sugar
Nutrition facts
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
240.70
Calories From Fat (43%)
104.16
% Daily Value
Total Fat 11.43g
18%
Saturated Fat 3.66g
18%
Cholesterol 98.62mg
33%
Sodium 1129.81mg
47%
Potassium 917.19mg
26%
Carbohydrates 18.31g
6%
Dietary Fiber 3.05g
12%
Sugar 0.86g
Sugar Alcohols 0.00g
Net Carbohydrates 15.26g
Protein 17.51g
35%
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Description
Pasta and meatballs is one of the Italian dishes most loved in the North American East coast. Though northern Italians like meatballs very much, probably not as much as North Americans do. To serve spaghetti with meatballs, cook the spaghetti as the package instructions say. Arrange them on a hot platter. Pour the tomato and meatball sauce over them.
Ingredients
| 3⁄4 | Pound | veal (ground) |
| 3⁄4 | Pound | pork (ground) |
| 1 | Clove | garlic (minced) |
| 1 | Tablespoon | parsley (fresh leaves, chopped) |
| 1⁄4 | Cup | bread crumbs |
| 1 | egg | |
| 1⁄2 | Teaspoon | oregano (dried, or 1 Tbs fresh chopped leaves) |
| 4 | Cup | tomato sauce |
| 1 | Teaspoon | dugar |
Instructions
- In a large bowl, thoroughly mix all the ingredients. Form into balls the size you want -1" (2.5 cm) diameter works best.
- Saute in the olive oil 3-4 minutes, rolling over so the meatballs brown evenly.
- Add the tomato sauce and sugar, cover, and simmer for 20 minutes.
Notes
Veal is a very lean meat with a very mild flavor, adding some pork makes the meatballs more tender and flavorful. However, you can omit pork meat altogether and use only veal; or you could make only pork meatballs. Other variations include substituting meat with the same amount of the same weight of beef, turkey, chicken or lamb.
You can make the meatballs in a casserole dish, in the oven.
Ingredients, metric
330 g
ground veal
125 g
ground pork
1 clove
garlic, minced
1 tbs
fresh chopped parsley
100 g
breadcrumbs
1
egg
½ tsp
fresh chopped oregano or marjoram
1 l
tomato sauce
1 tsp
sugar
Nutrition facts
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
240.70
Calories From Fat (43%)
104.16
% Daily Value
Total Fat 11.43g
18%
Saturated Fat 3.66g
18%
Cholesterol 98.62mg
33%
Sodium 1129.81mg
47%
Potassium 917.19mg
26%
Carbohydrates 18.31g
6%
Dietary Fiber 3.05g
12%
Sugar 0.86g
Sugar Alcohols 0.00g
Net Carbohydrates 15.26g
Protein 17.51g
35%
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Remarkable
Italians moved to the United States in large numbers around the beginning of the 20th century, taking their food and recipes with them. North Americans took very quickly to eating Italian dishes and cooking Italian. They adapted many of the recipes to their ingredients and their tastes.