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You are here: Home / Recipes / Italian / Meatballs in Tomato and Pecorino Romano Sauce

Meatballs in Tomato and Pecorino Romano Sauce

November 14, 2014 By Manu 6 Comments

Meatballs in Tomato and Pecorino Romano Sauce

A few days ago, I reviewed an amazing kitchen appliance: the Toollio, a unique multi-function food processor that grinds and tenderises meat, grates cheese and bread, slices and chops vegetables and mozzarella, makes tomato purée… A true gem. As I promised, I am going to publish a few recipes that can give you a better idea of what you can actually do with the Toollio and how versatile and convenient it really is.  Today’s recipe is all about meatballs, a classic of Italian cuisine to celebrate the fact that both the Toollio and myself are… Italian.  As you may already know, I like to make my own mince, so that I know exacty what I am feeding my family and so that I can tailor it to the dish’s requirements.  Some dishes taste better if the mince is lean, others come out better if using a little more fat.  Polpette, aka meatballs, require a little fat, so that they remain moist and soft after cooking.  So, I used the Toollio to mince some chuck steak.  I also used it to grate the 2 cheeses required in this recipe: Parmigiano Reggiano for the meatballs, and Pecorino Romano for the sauce.  I also made my own breadcrumbs to finish off a piece of stale bread and I finely diced some fresh tomatoes for the sauce, as fresh produce always tastes better than the canned stuff.  So there you have it!  This recipe is quick to make and it tastes delicious, it’s the perfect weekday dinner, one of those dishes that makes the whole family happy!  Enjoy and stay tuned for more recipes made using the Toollio!

Meatballs in Tomato and Pecorino Romano Sauce

Meatballs in Tomato and Pecorino Romano Sauce
5 from 2 votes
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Meatballs in Tomato and Pecorino Romano Sauce

Meatballs in Tomato and Pecorino Romano Sauce, a delicious weekday dinner idea.

Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Manuela Zangara

Ingredients

Meatballs

  • 450 gms – 1 lb. beef chuck steak or beef mince
  • 50 gms – 1.75 oz. Parmigiano Reggiano finely grated
  • 100 gms – 3.5 oz. breadcrumbs
  • 1 egg
  • 1 tbsp parsley chopped
  • 1 pinch grated nutmeg
  • 1 tsp salt
  • 1 pinch pepper

Tomato and Pecorino Romano Sauce

  • 2 tbsp extra virgin olive oil
  • 1 tsp chlli flakes
  • ½ small onion finely chopped
  • 250 gms – 1 cup finely diced tomatoes
  • 30 ml – 1/8 cup white wine
  • 30 ml – 1/8 cup water
  • Salt to taste
  • 4 tbsp Pecorino Romano finely grated

Instructions

Meatballs

  1. If you are grinding your own beef, make your mince first by cutting the chuck steak and passing it through the Toollio meat grinder.
  2. Grate your Parmigiano Reggiano, Pecorino Romano and stale bread using the Toollio cheese grater attachment.
  3.  Keep them aside.
  4. Then put the mince, grated Parmigiano Reggiano, breadcrumbs, egg, nutmeg, chopped parsley, salt and pepper in a bowl. Mix all the ingredients very well using your hands. Make meatballs of the size of a walnut and keep them aside.

Tomato and Pecorino Romano Sauce

  1. If you are using fresh tomatoes, mince them using the Toollio tomato mincer.
  2. Chop the onion and put it in a sauce pan together with the chilli flakes and extra virgin olive oil. Sauté it on a medium flame for a minute or two, then add the tomatoes and a pinch of salt.
  3. Cook for 5 minutes on low, then add the meatballs. Gently, turn them around until browned on all sides.
  4. Add the white wine and once the alcohol has burnt off, add the water. Cover and cook, on a low flame, for 20 minutes. Make sure to check them every now and then, and add a little extra water if required.
  5. When the meatballs are cooked, top them with the finely grated Pecorino Romano and put the fire off.
  6. Serve warm with some bread on the side.

Toollio 10 (1 of 1)

Meatballs in Tomato and Pecorino Romano Sauce

Meatballs in Tomato and Pecorino Romano Sauce

 

This is a sponsored post, but the opinions and recipe in this post are my own.

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Related Posts:

  • Meatball Marsala
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  • Mozzarella and Sun dried Tomato Pork Sausage
  • Onion Crusted Scotch Fillet with home-made Chips
  • BEEF AGGLASSATO

Filed Under: Italian, Mains, Meat, Reviews, Sponsored Post Tagged With: beef, dinner, Italian, main, meat, meatballs, pecorino romano, tomatoes, Toollio

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Comments

  1. Clint says

    November 14, 2014 at 8:27 pm

    These were yummy and the best meatballs you have ever made. I think the fresh ingredients and the Toollio have made all the difference!

    Reply
  2. Thalia @ butter and brioche says

    November 15, 2014 at 8:00 am

    Can’t remember the last time I made meatballs. Thanks for reminding me how delicious they are, definitely keen to make your recipe!

    Reply
  3. Frank @Memorie di Angelina says

    November 17, 2014 at 12:40 am

    There are few food quite as satisfying as meatballs simmered in tomato sauce. Brings back memories of my childhood. Your version with pecorino and chili pepper must have a nice kick to it…

    Reply
  4. Laura B. says

    November 17, 2014 at 7:49 am

    Such a simple and tasty recipe. I love meatballs and so do my kids. I will have to try this recipe next time. The Toollio sounds like a very useful piece of equipment!

    Reply
  5. Linda says

    November 17, 2014 at 8:23 am

    Beautiful photos Manu! I wish I could get a Toollio for Christmas, I may ask Santa… 😉

    Reply
  6. Jeane Bishop says

    October 7, 2016 at 11:10 pm

    Just Yummy !!!

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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