Ingredients:

For the Meatballs:

• Minced beef – 500g
• Minced pork – 400g
• Onion – ½, finely chopped
• Garlic – 3 cloves, minced
• Salt – To taste
• Pepper – To taste
• Herb flakes – 1 teaspoon (such as Italian seasoning, or a mix of oregano, thyme, and rosemary)
• Bread soaked in milk – 1 slice (soaked in milk and squeezed before adding to the mixture)
• Paprika powder – 1 teaspoon
• Parmesan cheese – Grated, to taste

For the Tomato Sauce:

• Canned tomato sauce – 1 kg (about 2 large cans of crushed tomatoes or tomato passata)
• Sugar – 1 tablespoon
• Salt – 1 teaspoon
• Pepper – ½ teaspoon
• Chicken stock cube – 1

Step-by-Step Instructions:

Step 1: Prepare the Meatball Mixture

1. Chop the Onion and Garlic: Finely chop half an onion and mince 3 cloves of garlic. These will be mixed into the meatballs for added flavor.
2. Soak the Bread: Take 1 slice of bread (you can use white or whole grain) and soak it in a small bowl of milk for about 5 minutes. Once the bread has absorbed the milk, squeeze out the excess and tear the bread into small pieces.
3. Mix the Meatball Ingredients: In a large mixing bowl, combine 500g of minced beef and 400g of minced pork. Add the soaked bread, chopped onion, minced garlic, 1 teaspoon of herb flakes, 1 teaspoon of paprika powder, salt, and pepper to taste. Finally, add grated Parmesan cheese (as much as you like) for added richness.
4. Mix Thoroughly: Using your hands or a spoon, mix the ingredients together until everything is evenly incorporated. Be careful not to overmix, as this can make the meatballs tough.

Step 2: Shape and Cook the Meatballs

1. Form the Meatballs: Take small portions of the meat mixture (about the size of a golf ball) and roll them into round meatballs. You should end up with around 20-25 meatballs, depending on the size.
2. Cook the Meatballs: In a large skillet or frying pan, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, cooking for about 5-7 minutes until they are golden brown but not fully cooked through. Set the meatballs aside on a plate.

Step 3: Prepare the Tomato Sauce

1. Heat the Tomato Sauce: In the same skillet or a large saucepan, add 1 kg of canned tomato sauce (crushed tomatoes or tomato passata) over medium heat.
2. Season the Sauce: Add 1 tablespoon of sugar, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 chicken stock cube to the tomato sauce. Stir well to combine. The sugar helps balance the acidity of the tomatoes, while the chicken stock cube adds depth of flavor to the sauce.
3. Simmer the Sauce: Bring the sauce to a simmer and cook for about 5 minutes, stirring occasionally to dissolve the chicken stock cube and allow the flavors to blend.

Step 4: Simmer the Meatballs in the Sauce

1. Add the Meatballs to the Sauce: Once the tomato sauce is simmering, gently add the browned meatballs back into the sauce. Ensure the meatballs are fully submerged.
2. Cook the Meatballs in the Sauce: Cover the pan and let the meatballs simmer in the tomato sauce for about 20-25 minutes, or until they are fully cooked through. Stir occasionally to prevent the sauce from sticking to the bottom of the pan and to coat the meatballs in the sauce.

Step 5: Serve

1. Serve the Meatballs: Once the meatballs are cooked and the sauce has thickened slightly, remove the pan from the heat. Serve the meatballs with your choice of pasta, crusty bread, or as a main dish alongside a fresh salad.
2. Garnish: For added flavor, sprinkle the dish with more grated Parmesan cheese and fresh herbs like basil or parsley before serving.

Cooking Tips:

• Don’t Overmix the Meat: When mixing the meatball ingredients, be careful not to overmix, as this can lead to dense and tough meatballs. Gently combine the ingredients until just mixed.
• Brown the Meatballs: Browning the meatballs before simmering them in the sauce adds flavor and helps create a firm exterior that holds together while cooking.
• Simmer Slowly: Allow the meatballs to simmer gently in the tomato sauce for optimal flavor. Low and slow cooking ensures the meatballs stay tender and absorb the flavors of the sauce.
• Herb Variations: Feel free to experiment with different herbs such as basil, parsley, or thyme in both the meatballs and the sauce. Fresh herbs add brightness to the dish.
• Adjust the Sauce: If the sauce becomes too thick while simmering, you can thin it out by adding a bit of water or additional chicken stock.

Storage:

• Refrigeration: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: You can freeze cooked meatballs and sauce in freezer-safe containers for up to 3 months. To reheat, thaw the meatballs in the refrigerator overnight and then warm them on the stovetop until heated through.

Nutritional Facts (Per Serving, Based on 4 Servings):

• Calories: 450-500 kcal
• Protein: 30-35 g
• Fat: 25-28 g
• Carbohydrates: 10-12 g
• Fiber: 2-3 g
• Sugar: 6-7 g
• Sodium: 800-900 mg

This hearty meal provides a balanced mix of protein and fats, with some carbohydrates from the bread in the meatballs and the natural sugars in the tomato sauce. Serve it with whole-grain pasta or a side of vegetables for a more well-rounded meal.

Frequently Asked Questions (FAQs):

1. Can I make the meatballs in advance? Yes, you can prepare the meatballs ahead of time. Simply shape them and store them in the refrigerator for up to 24 hours before cooking, or freeze them for later use.

2. Can I use only beef or pork for the meatballs? Absolutely! You can make these meatballs using just beef or pork, or even substitute with other ground meats like chicken or turkey. Keep in mind that different meats may affect the flavor and texture.

3. Can I use fresh tomatoes instead of canned tomato sauce? Yes, you can substitute fresh tomatoes for the canned sauce. Simply chop about 1 kg of ripe tomatoes and cook them down with the other sauce ingredients. You may need to cook the sauce a bit longer to thicken it.

4. What pasta pairs best with meatballs? Classic choices include spaghetti, fettuccine, or rigatoni. However, you can serve these meatballs with any pasta of your choice or even over creamy polenta or mashed potatoes.

5. How do I prevent the meatballs from falling apart? Using bread soaked in milk helps bind the meatballs together, along with the egg and Parmesan. Be gentle when mixing and forming the meatballs, and brown them before simmering to help them hold their shape.

Conclusion:

This Italian-style meatball recipe is a crowd-pleaser with its tender meatballs and flavorful tomato sauce. The combination of beef and pork, seasoned with garlic, herbs, and Parmesan, creates a rich and savory dish that’s perfect for any meal. The homemade tomato sauce adds a delightful sweetness and depth of flavor, making it the ideal complement to the meatballs. Whether you’re serving these meatballs with pasta or on their own, this recipe is easy to make, versatile, and utterly delicious. It’s a great way to bring a taste of Italy to your kitchen, and your family will love every bite.