Beef Meatballs and Mortadella in Creamy Tomato Sauce
Servings: makes 26-30 bite size meatballs
medium onion finely chopped
medium carrot finely chopped
celery stalk finely chopped
28-oz. can /
kosher salt plus more
Freshly ground black pepper
ground beef preferably chuck
mortadella cut into ¼" pieces
fine fresh breadcrumb
chopped fresh parsley
chopped fresh oregano
Grated Grana Padano cheese for serving
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.
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