Meatballs in sauce.

DI Chiara Maci | 28 Dec 2018

Last day in Bologna.

What about eating a few meatballs to stay light after Christmas? 🙂

On the other hand, I mean, it’s just impossible to say no.

Meatballs are meatballs.


600g of ground veal

400g mortadella

2 slices of bread soaked in milk

150g grated parmigiano reggiano

Nutmeg to taste

3 eggs

Breadcrumbs as required

Oil evo

Tomato sauce (1 bottle or two cans of peeled tomatoes)

1 white onion

– Chop the white onion finely, brown it in a pan with a little oil and add the tomato sauce.

– Chop mortadella. If you prefer, you can use beef or pork instead of mortadella and veal.

– Into a bowl, mix it with ground veal, whole eggs, bread soaked in milk, grated parmigiano and a little grated nutmeg.

– I don’t use salt because meatballs are tasty enough.

– Mix everything carefully.

– If the mixture is too soft, you can add a little breadcrumbs.

– Form the meatballs using hands, more or less the size of a walnut, and sprinkle with breadcrumbs.

– You can fry them or cook them directly into the tomato sauce.

– Drop them into the sauce and cook them for about 30 minutes, depending on the size of meatballs.

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