Today I’m sharing the most misinterpreted Italian dish ever; polpette al sugo di pomodoro (meatballs in tomatosauce)
I’m sorry to break it to you but this is a ’secondo’ which means you eat it with a salad or bread per fare una buona scarpetta and not with pasta 🤌🏼
This is how we do it in our family♥️
This is the perfect girldinner, but also if you want something lean and high in protein without carbs, if you want a light datenight meal. Also great for menopause and of course kids love it as well.. I could go on and on.. you should try it.
É buonissimo
Polpette Al sugo di pomodoro
⏱ Time: 30 min | 👩🍳 Dificulty: Easy | 🍽 4 portions
Ingrediens
- 1 kg minced beef
- 1-2 eggs
- 1/2 dl milk)
- 1 bread slice
- 1 tbs oliveoil
- Salt, black peppar, parsley, parmigiano & chopped garlic
How to
- In a bowl mix: milk, egg, parmigiano, parsley, salt, peppar, garlic, bread (real bread, a bit dry, not the store bought grated kind) minced beef.
- Roll to big meatballs, almost tennisball size. And next you fry them quickly (this is the secret part 🤫).
- make a classic tomato sauce with crushed tomatoes, garlic, olive oil and a bit of salt
- Add the fried meatballs to the sauce
- Cover with a lid. Let simmer about 20 min. Make sure it doesn’t dry out. If so you can add a bit of water or white wine.
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About the Author
Lina Paciello är entreprenör med ett särskilt intresse för kroppens biologi, närande mat och miljöer som stödjer ett långsammare liv. Här skriver hon om kroppens rytmer, närande mat, örter och hur hemmet och naturen omkring oss påverkar vårt välbefinnande. Hennes perspektiv formas av livet mellan Stockholm och en liten bergsby i Spanien, där inspirationen hämtas från naturens tempo, Medelhavets mattraditioner och en mer långsam rytm i vardagen.