Beef Meatballs and Mortadella in Creamy Tomato Sauce
Beef Meatballs and Mortadella in Creamy Tomato Sauce
Servings: makes 26-30 bite size meatballs
Ingredients:
- 1/4 cup / olive oil
- 1 medium onion finely chopped
- 1 medium carrot finely chopped
- 1 celery stalk finely chopped
- 1/2 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
- 1/2 pound / mortadella cut into ¼" pieces
- 2 large eggs
- 1/3 cup / fine fresh breadcrumb
- 1/4 cup / chopped fresh parsley
- 2 tablespoons / chopped fresh oregano
- Grated Grana Padano cheese for serving
Instructions:
- 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.