These Mediterranean style meatballs in a light tomato sauce is a recipe that your family is going to love.
I want to serve these with roasted potatoes and a nice salad. I hope you will try it.
Recipe below and on my website www.miciamammas.com.
Ingredients
(Serves 4)
Meatballs
1 lb. Beef
½ Sausage, out of casing
1 egg, beaten
2 tbsp. Chopped Parsley
1 ¼ tsp. Salt
1 tsp. Pepper
½ cup Day Old Italian Bread, broken into small pieces
¼ cup Milk
2 Garlic Cloves, chopped finely
1 Cup Pecorino Romano, grated
Flour
Sauce
2 tbsp. Butter
2 tbsp. Olive Oil
2 Garlic Cloves, sliced thinly
⅛ tsp. Red Pepper Flakes
1 Cup Cherry Tomatoes, chopped
¾ cup White Wine
3 tbsp. Non Pareil Capers
½ Black Olives, halved
½ Cup Water
½ tsp. Salt
½ tsp. Pepper
1 tbsp. Chopped Parsley
Method
In a small bowl combine the old bread with the milk. Let it sit for a few minutes. Use your hangs to break the bread apart a little more.
In a larger bowl combine the beef, sausage, egg, parsley, salt, pepper, garlic, Pecorino and the bread and milk mixture. Mix well. Form into meatballs. Put flour in a plate. Put each meatball in the flour, lightly coating the outside of it.
In a large frying pan melt the butter in the olive oil. Low to medium heat. Add in the meatballs and brown on all sides.
Add in garlic and cook until it begins to cook through. Add in the tomatoes. Mix them in the pan and cook for 2 to 3 minutes. Add in the wine and use the side of a wooden spoon to scrape up all the bits off the bottom of the pan.
Cook on low to medium until the sauce begins to simmer and the wine reduces slightly.
Mix in the olives and capers. Season with salt and pepper and add the water. Simmer for 10 minutes.
Add in the parsley and serve.