Beef meatballs in tomato sauce

For the meatballs

• 600 g minced beef;
• 1 egg;
• 40 g breadcrumbs;
• 50 ml water;
• 1 small onion, about 80 g, finely grated;
• 1 tablespoon chopped parsley;
• half a teaspoon of salt, adjusted to taste;
• black pepper.

For the sauce

• 700 ml tomato passata;
• 150 ml water;
• 2 garlic cloves, finely chopped;
• 1 tablespoon olive oil;
• half a teaspoon dried oregano;
• salt and pepper to taste.

Method

1. Pour 50 ml water over the breadcrumbs and leave for a few minutes. Add the beef, egg, onion, parsley and seasoning. Mix just enough to combine.
2. Shape into 16 similar-sized meatballs. If the mixture feels soft, put it briefly in the fridge while you start the sauce.
3. Heat the oil in a wide pan. Add the garlic and stir briefly without letting it brown. Add the passata, 150 ml water and oregano, then bring to a gentle simmer.
4. Carefully place the meatballs in the sauce. Cover and simmer gently for about 20–25 minutes, occasionally moving the pan and turning the meatballs carefully with clean utensils. Avoid vigorous stirring while they are soft.
5. Add a little water if the sauce becomes too thick. If it is thin, cook uncovered briefly towards the end. Check the largest meatballs with a thermometer: the centre should reach at least 71°C. Continue cooking if needed.
6. Taste and adjust the sauce seasoning, then serve with your separately prepared side dish.

A detail that makes cooking easier

Similar size matters more than a perfectly round shape. Large and small meatballs in the same pan will not cook on the same schedule. If you want smaller pieces for children, halve them after cooking rather than making mixed sizes in one batch.

This recipe is not gluten-free. If you substitute ingredients, check their labels and preparation conditions rather than relying only on a product name.