This recipe comes from a food blog of Luisa Weiss, The Wednesday Chef. It is super easy and very much no-fuss: you will need a few simple ingredients, and you will make no mess because you don’t need to fry your meatballs. The end result is wonderfully tender, light, and delicious.
Makes 6 servings
- 1/2 lb ground beef
- 1/2 lb ground pork
- 2 eggs
- bunch of fresh parsley
- 2 slices white bread, crusts cut off
- some milk to soak the bread in
- nutmeg to taste
- salt and freshly ground black pepper to taste
Tear the bread into little pieces and soak them in milk. Meanwhile, combine the meat and the eggs in a large bowl. Squeeze out the bread and add to the bowl. Chop us some parsley and add it to the bowl. Grate a bit of nutmeg and add some salt and pepper. Now use the best kitchen tools, a.k.a. your hands, to mix the ingredients together. Cover the bowl with plastic wrap and put it in the fridge.
Next make your tomato sauce. In a large heavy pot, brown 4 cloves of garlic in olive oil, remove them, and add a 28-ounce can of good-quality tomatoes with juices. I used diced tomatoes because I like my sauce to be chunky but feel free to use any other kind you like. Taste your sauce, add some salt if needed, cover and cook over medium-low heat for about 25 minutes.
Once the sauce is ready, gently plop the meatballs into it. Cover and let the sauce and meatballs simmer slowly away for 25 more minutes. Don’t stir the pot, just shake it a bit if you need to.
I served my meatballs with spaghetti, to which I added some good olive oil and about a teaspoon of grated lemon zest. Divide the spaghetti between warmed individual serving bowls, sprinkle with a teaspoon of grated Parmesan, top with meatballs in sauce, add more Parmesan, grind some black pepper, and finally add some fresh basil.