Polpette al Sugo

Instructions

1. Step 1

   Place the bread and milk in the mixing bowl. Press with a fork and leave until the bread is soft and has absorbed the milk.

   Timer: 5 min (fixed)

   Ingredients used: 80.0 gr Bread, 100.0 ml Milk

   Cookware: fork, mixing bowl

2. Step 2

   Add the beef, pork, egg, Parmesan cheese, parsley, 1 ½ tsp (10 gr) of the salt, and black pepper to the soaked bread. Mix gently until evenly combined.

   Ingredients used: 1.0 piece Egg, 350.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 250.0 gr Ground Pork, 50.0 gr Parmesan Cheese, 15.0 gr Parsley, 10.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Shape the mixture into 16 evenly sized meatballs and arrange them on a plate.

   Cookware: plate

4. Step 4

   Heat the olive oil in the sauté pan over medium heat. Brown the meatballs in batches, turning carefully, then return them to the plate.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: plate, saute pan

5. Step 5

   Add the onion to the same pan and cook over medium heat until softened and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Onion

   Cookware: saute pan, wooden spoon

6. Step 6

   Stir in the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: saute pan, wooden spoon

7. Step 7

   Stir in the tomato and the remaining ⅝ tsp (4 gr) of salt. Bring the sauce to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Salt, 800.0 gr Tomato

   Cookware: saute pan, wooden spoon

8. Step 8

   Return the meatballs and any collected juices to the sauce. Cover and simmer over low heat until tender and cooked through to 71°C at the center.

   Timer: 25 min (fixed)

   Cookware: instant-read thermometer, saute pan

9. Step 9

   Stir in the basil and serve the meatballs with the tomato sauce.

   Ingredients used: 10.0 gr Basil

   Cookware: saute pan, wooden spoon