Meatballs in Tomato and Pecorino Romano Sauce, a delicious weekday dinner idea.
Course
Main
Cuisine
Italian
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4
AuthorManuela Zangara
Ingredients
Meatballs
450gms– 1 lb. beef chuck steakor beef mince
50gms– 1.75 oz. Parmigiano Reggianofinely grated
100gms– 3.5 oz. breadcrumbs
1egg
1tbspparsleychopped
1pinchgrated nutmeg
1tspsalt
1pinchpepper
Tomato and Pecorino Romano Sauce
2tbspextra virgin olive oil
1tspchlli flakes
½small onionfinely chopped
250gms– 1 cup finely diced tomatoes
30ml– 1/8 cup white wine
30ml– 1/8 cup water
Salt to taste
4tbspPecorino Romanofinely grated
Instructions
Meatballs
If you are grinding your own beef, make your mince first by cutting the chuck steak and passing it through the Toollio meat grinder.
Grate your Parmigiano Reggiano, Pecorino Romano and stale bread using the Toollio cheese grater attachment.
Keep them aside.
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
If you are using fresh tomatoes, mince them using the Toollio tomato mincer.
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.
Cook for 5 minutes on low, then add the meatballs. Gently, turn them around until browned on all sides.
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.
When the meatballs are cooked, top them with the finely grated Pecorino Romano and put the fire off.