Description
A blend of good organic grass-fed ground beef, shredded mortadella for an extra bit of flavor, fresh herbs from our garden, a little dusting of Parmigiano Reggiano, bread crumbs mixed with herbs and cheese, and slow-cooked in a rich tomato sauce. A morsel packed with such flavor, it will have your taste buds singing.
Ingredients
- 500 grams Organic Lean Ground Beef
- ½ cups Shredded Mortadella
- 1 teaspoon Fresh Parsley
- 1 teaspoon Dried Oregano
- 2 cloves Garlic (small), Divided (Half Minced, Remaining Half Left Whole)
- 1 Egg
- ¼ cups Day Old Bread Soaked In Milk
- 1 Tablespoon Milk (to Soak The Bread)
- ½ cups Parmigiano-Reggiano
- ¼ cups Italian Style Bread Crumbs
- Salt And Pepper, to taste
- 2 Tablespoons Extra Virgin Olive Oil
- 600 milliliters San Marzano Tomatoes, Pureed
- 4 leaves Fresh Basil
- Salt And Pepper, to taste
Preparation
Break up ground beef. Mix in the shredded mortadella. Add parsley, oregano, minced garlic, salt and pepper. Mix with your hands, blending the ingredients well into the meat.
Add the egg and bread soaked in milk (squeeze out excess milk). Mix again with your hands. Sprinkle in Parmigiano Reggiano and bread crumbs. Mix well again.
Use a teaspoon to scoop the meat and place in your hand. Roll meat and form into a nice ball. Repeat until all ground beef mixture is used.
In a sauce pan, heat olive oil. Place meatballs in pan and slightly brown. Add pureed tomatoes, basil, salt and pepper and remaining garlic (whole). Cook, partially covered, over low heat for about 30–40 minutes. Serve.
