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Classic Meatballs Light Version

Prep Time:

10 Minutes

Cook Time:

40 Minutes

Serves:

4 Servings

Level:

Beginner

About the Recipe

This light version of classic Neapolitan meatballs is delicious and fast to make. San Marzano tomatoes have a one-of-a-kind flavor thanks to the volcanic soil they grow upon; they are rich in minerals and vitamins and naturally sweet, making them easy to digest and relish.

Ingredients

FOR THE SAUCE


  • 2 Cans San Marzano D.O.P. Tomatoes

  • 2 Tbsp Extra Virgin Olive Oil

  • 2 Tbsp Finely Chopped Sweet Onion

  • 5 Basil Leaves

  • 1 Tsp Sea Salt



  • 1 Lb Ground Beef Flank

  • 1 Lb Ground Pork

  • 11oz Sourdough Bread (only the white part)

  • 1 Garlic Clove

  • 2 Cups Spring Water

  • 2 Tsp Sea Salt

  • 6 Basil Leaves

  • 4 Tbsp Parmigiano Reggiano

Preparation


FOR THE TOMATO SAUCE


  1. Pour the extra virgin olive oil into a large saucepan.

  2. Grate the onion, add it to the pan and let it cook till soft on low heat; it will take about 5/6 minutes.

  3. Add the tomatoes plus the sea salt, and cover with a lid ( place a wooden spoon on one side edge of the pot and then cover with a lid.)

  4. Add basil and let it cook while preparing the meatballs.


FOR THE MEATBALLS


  1. Soak the bread in the water for 10 minutes till thoroughly soaked, drain and set aside.

  2. Cut the garlic into two halves, remove the inner germ, grate and set aside.

  3. Put the two types of meat into a large bowl.

  4. Add the garlic, sea salt, shred by hand basil leaves, the soaked, drained bread, Parmigiano Reggiano, and combine all.

  5. Shape the meatballs and gently dump them into the tomato sauce.

  6. Let the meatball simmer for at least 40 minutes.



Plate, Serve and Enjoy!

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