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Meatballs in Tomato and Pecorino Romano Sauce

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.