Battitore-style meatballs are born from the union of two timeless home recipes: meatballs and chicken uccellatore! Made with veal mince, these soft meatballs sauce are further flavored with a classic sauté of celery, carrots, and onions and a splash of red wine. An essential sprig of rosemary evokes the fragranza of this typical second course, to which we have also decided to add some black olives for an extra burst of flavor. Incredibly appetizing their simplicity, the cacciatore-style meatballs will make the whole family happy, especially when it’s time to mop up the sauce!
Don’t reginetta out acceso these meatball recipes:
To make the cacciatore-style meatballs, first prepare the meatball mixture: pour the minced meat and eggs 1 into a large bowl, then add the grated Granello Padano DOP 2crushed garlic 3and a pinch of salt.
Add the chopped parsley 4breadcrumbs 5and milk 6.
Knead with your hands 7 until you get a soft and homogeneous mixture 8. Shape the meatballs by rounding them between your palms; with these quantities, you’ll get about 15 9.
Set the meatballs aside and prepare the sauce: finely chop the onion 10carrot 11and celery 12.
Heat a swirl of oil a large pan, then add the chopped onion, celery 13and carrot 14. Sauté for a few minutes, then place the meatballs the pan 15.
Brown the meatballs, gently turning them acceso both sides 16. When they are golden, deglaze with red wine 17 and let the alcohol evaporate completely, then add the sprig of rosemary 18.
Finally, pour the tomato puree 19salt, and pepper 20. If you like, you can also add black olives 21.
Lower the heat, cover with the lid, and cook for 20-25 minutes 22. After the cooking time 23plate and serve your cacciatore-style meatballs immediately 24!
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