I love this recipe so I translated it to share it.
- salt to taste
- 2 tablespoons olive oil
- 1 teaspoon sugar
- black pepper to taste
- salt & black pepper
- sauce:
- worcestershire sauce to taste
- fresh parsley for garnish
- 2 tablespoons fresh parsley chopped
- 30 ml olive oil
- 1 onion chopped finely
- 1 clove garlic chopped finely
- 600 grams minced beef
- 2 eggs mixed/whisked
- 2 cloves garlic smashed for sauce
- 1 tin chopped tomatoes
- 1 tablespoon tomato puree
- Carbohydrate 4.37017312545863 g
- Cholesterol 130.04 mg
- Fat 18.8231830589582 g
- Fiber 0.752818764321751 g
- Protein 21.1008077084131 g
- Saturated Fat 6.65357390041423 g
- Serving Size 1 1 Serving (167g)
- Sodium 1059.95465780002 mg
- Sugar 3.61735436113688 g
- Trans Fat 2.48177909691413 g
- Calories 275 calories
Step-by-step
- Heat some of the olive oil & fry the onion and garlic until soft and transparent.
- Mix it with the minced beef.
- Followed by the eggs, parsley, Worcestershire sauce, salt and pepper.
- Mix well and divide into even portions.
- Roll meatballs with your hands - wet your hands slightly to roll them easier.
- Heat the rest of the olive oil & fry meatballs over mild heat until golden brown.
- Put into a separate dish.
- Fry garlic in heated olive oil in a big pan, until soft and transparent.
- Add tin of tomatoes and tomato puree and let it simmer until the sauce thickens.
- Add sugar, parsley, salt and pepper.
- Put meatballs into the sauce and heat over mild heat until well flavored.
- Garnish with fresh parsley and serve with creamy mashed potatoes or rice.
Swapping minced beef for lean ground turkey alters the moisture levels dramatically, demanding an extra egg or binder to prevent the mixture from crumbling during the searing phase. Managing texture in this dish relies entirely on avoiding compaction during shaping and controlling moisture during the simmer.
- Wet your hands with cold water before rolling the portions to prevent the meat mixture from sticking to your palms, which ensures uniform spheres without packing the protein too tightly.
- Fry the shaped spheres over medium-low heat for roughly six to eight minutes, turning them only after a deep golden crust forms on the bottom to prevent tearing.
- Simmer the reduced tomato puree and chopped tomatoes for at least 15 minutes prior to reintroducing the meat so the liquid concentrates and clings properly.
- Keep the heat at a gentle bubble once the meatballs return to the pan; rapid boiling will toughen the exterior proteins and break apart the binding agents.
Proper heat control separates a tender finished plate from a dry, rubbery disappointment. Simmering the ingredients together just until heated through allows the proteins to absorb the acidic tomato notes without overcooking the interior.
