Meatballs with Sauce

Name: Meatballs with Sauce
Total time: 3000 s
Yield: 20 meatballs
Ingredients: as needed olive oil; 1 onion; salt, to taste; 2 small garlic cloves; 1 teaspoon ground guajillo chili; 1.1 pounds ground beef (500 grams); 1 egg; 1/2 cup breadcrumbs (about 30 grams); 2 tablespoons grated Parmesan cheese; as needed water; 1 2/3 cups tomato purée (passata) (400 grams); as needed olive oil; 1/2 onion, chopped; 1 garlic clove; salt, to taste; 3 bay leaves; 1 splash water for the sauce; spaghetti, to taste; as needed salted water for cooking the pasta

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

I think meatballs, no matter how simple they seem, have their little tricks to make them truly delicious. Personally, I like them without rice and pretty basic. I prefer them juicy and with a tasty sauce. If they’re served with spaghetti... well, that’s just heaven! Of course, you can serve them with whatever you like, try different sauces, or even make them stuffed. You can also freeze them and have them ready to enjoy whenever you want. And with this classic, I’m celebrating my 200th recipe! Hope you enjoy it.

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Saved

Ingredients

50 minutes

20 meatballs

For the meatballs
as neededolive oil
1onion
salt, to taste
2small garlic cloves
1 teaspoonground guajillo chili
1.1 poundsground beef (500 grams)
1egg
1/2 cupbreadcrumbs (about 30 grams)
2 tablespoonsgrated Parmesan cheese
as neededwater
For the sauce and spaghetti
1 2/3 cupstomato purée (passata) (400 grams)
as neededolive oil
1/2onion, chopped
1garlic clove
salt, to taste
3bay leaves
1 splashwater for the sauce
spaghetti, to taste
as neededsalted water for cooking the pasta

Saved

Steps

50 minutes

1

Chop the onion and garlic. Sauté in hot olive oil. Let cool for a few minutes. Add to the ground beef along with salt, ground guajillo chili, egg, breadcrumbs, and Parmesan cheese. I usually choose regular ground beef because it has a bit more fat, making the meatballs juicier.
2

Mix the meat very well and add a little water until you get a thick, purée-like consistency. A tip to check the seasoning is to cook a small piece of the mixture and taste it to see if it needs more salt or other seasoning.
3

Brown the meatballs in a skillet with a little oil until just golden. Then finish cooking them in the oven until cooked through but still juicy, about 20 minutes.
4

Sauté the onion and garlic for the sauce in olive oil until translucent and just starting to brown. Add the tomato purée, salt, a bit of water, and the bay leaves. Let it reduce and thicken a bit. Meanwhile, cook the pasta according to the package instructions. Place the meatballs in the sauce and cook for about 5 minutes. Serve the pasta with the meatballs.