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MEATBALLS - GROUND BEEF - MORTADELLA - Beef And Mortadella Meatballs In Tomato Sauce
Nb persons: 4
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| Beef And Mortadella Meatballs In Tomato Sauce BON APPETIT Let’s cut to the chase: Nobody likes tough balls. Easy. Don’t overwork the meatball mixture, and make sure to simmer gently. Ingredients | |
| ¼ cup | olive oil |
| 1 medium | onion, finely chopped |
| 1 medium | carrot, finely chopped |
| 1 | celery stalk, finely chopped |
| ½ cup | tomato paste |
| 1 28-oz. can | crushed tomatoes |
| 1 cup | heavy cream |
| 1 teaspoon | kosher salt, plus more |
| Freshly ground black pepper | |
| 1 pound | ground beef, preferably chuck |
| ½ pound | mortadella, cut into ¼" pieces |
| 2 large | eggs |
| ⅓ cup | fine fresh breadcrumbs |
| ¼ cup | chopped fresh parsley |
| 2 tablespoons | chopped fresh oregano |
Grated Grana Padano cheese (for serving)
Preparation
Heat oil in a large heavy pot over medium-high. Add onion, carrot, and celery; season with salt and pepper. Cook, stirring often, until vegetables are soft and translucent, 10–15 minutes. Add tomato paste and cook, stirring, until darkened, about 4 minutes. Stir in tomatoes and cream and bring to a boil. Reduce heat; season with salt and pepper. Simmer while you form the meatballs.
Using a fork or your hands, mix beef, mortadella, eggs, breadcrumbs, parsley, oregano, and 1 tsp. salt in a large bowl until evenly combined. Form mixture into 1½”- diameter balls, packing fairly firmly (you should have about 26) .
Add meatballs to sauce, cover pot, and simmer until meatballs are cooked through and very tender, 40–45 minutes.
Serve topped with a generous amount of Grana Padano.
Do Ahead: Meatballs (without cheese) can be made 2 days ahead. Let cool; cover and chill. Reheat gently in sauce before serving.
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