Cherry & Dennis Recipes
Italian Beef Meatballs in Tomato Sauce
意式番茄汁牛肉丸
Recipe overview
These tender Italian beef meatballs are browned in a pan and simmered in a tomato-herb sauce to 75°C. Milk-soaked bread keeps them soft for a practical family meal.
01
Ingredients
Main ingredients
- 600 g minced beef
- 2 slice Thick white sandwich bread
- 60 ml milk
- 1 piece egg
- 40 g Parmesan
- 3 tbsp parsley
- 1 piece onion
- 3 clove garlic
Seasoning
- 1 tsp salt
- 1 tsp Black pepper
- 2 tbsp cooking oil
Sauce
- 600 g tomato
- 2 tbsp tomato paste
- 200 ml water
02
Tools
- knife
- cutting board
- mixing bowl
- frying pan
- wooden spoon
- tongs
- measuring cup
- measuring spoons
- food thermometer
- timer
- serving plate
03
Steps
Step 1
Soak the bread
Tear the bread, add 60 ml milk and soak for five minutes.
Step 2
Chop aromatics
Finely chop the onion, garlic and parsley separately.
Step 3
Mix the meatball base
Mix beef, squeezed bread, egg, cheese and half the aromatics just until combined.
Step 4
Shape twelve meatballs
Season, divide into twelve equal portions and roll gently.
Step 5
Brown the first side
Heat oil over medium heat and brown the first side in two batches for three minutes each, six minutes total; change batches at three minutes.
Step 6
Brown all sides
Turn and cook each of the two batches four minutes more, eight minutes total; change batches at four minutes, then remove when evenly browned.
Step 7
Soften onion and garlic
Cook the remaining onion and garlic in the same pan for three minutes.
Step 8
Build tomato sauce
Stir in tomatoes, tomato paste and 200 ml water; bring to a boil.
Step 9
Return meatballs
Return all twelve meatballs to the sauce and lower the heat.
Step 10
Cover and simmer
Cover and simmer gently for fifteen minutes, turning once.
Step 11
Check and thicken
Confirm 75°C at the centre, then uncover and thicken the sauce for five minutes.
Step 12
Finish with parsley
Scatter the remaining parsley and serve all twelve meatballs with sauce.
Common mistakes
- Starting the heat before mise en place is complete can cause uneven doneness.
- Using the wrong heat or ignoring the stated time can spoil the sauce, meat or vegetable texture.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
