Polpette alla romana

Roman-style meatballs are a simple and tasty dish that can be prepared with extreme ease. The characteristic of this version of meatballs lies in their cooking in tomato sauce, which makes them tender and flavorful.

Ingredients

• 500 g of ground meat (beef and pork mix)
• 1 egg
• 50 g of grated Parmesan cheese
• 2 tablespoons of breadcrumbs
• Salt and pepper to taste
• Chopped parsley to taste
• Nutmeg (optional)
• 500 ml of tomato purée
• 1 clove of garlic
• 1 glass of white wine
• Extra virgin olive oil
• Fresh basil (for garnish)

Preparation

1. In a large bowl, mix the ground meat with the egg, Parmesan, breadcrumbs, chopped parsley, a pinch of salt, pepper, and if liked, a pinch of grated nutmeg.
2. Blend all the ingredients until you obtain a homogeneous mixture.
3. Form meatballs the size of a walnut (or to preference) and set them aside.
4. In a wide pan, sauté the garlic in a stream of extra virgin olive oil.
5. Once the garlic is golden, add the meatballs and brown them well on all sides.
6. Deglaze with the white wine and let the alcohol evaporate.
7. Pour the tomato purée, adjust for salt and add some basil leaves.
8. Let cook on medium-low heat for about 30 minutes, or until the sauce is well reduced and the meatballs are cooked to perfection.
9. Serve the Roman-style meatballs hot, garnished with fresh basil leaves as desired.

Curiosity

Meatballs are a very versatile dish in Italian cuisine, with every region having its variant. The Roman-style is distinguished by being cooked in tomato sauce, which makes them particularly succulent. This dish can be either a second course or a unique dish, perhaps accompanied by a side of vegetables or a portion of homemade bread to soak up the sauce.