Meatballs Beef and Mortadella in Tomato Sauce
Make this a day ahead to let the flavors meld. This recipe is good to double.
Est. food cost is $25
Meatballs Beef and Mortadella in Tomato Sauce
Servings: 26 1 oz. bite size or 12 2oz meal size
Ingredients:
-
1/4
cup /
olive oil
-
1
medium onion finely chopped – use a food processor and combine all vegetables
-
1
medium carrot finely chopped
-
1
stalk /
celery finely chopped
-
1/2
cup /
tomato paste (a small can)
-
1
28 oz can /
crushed tomatoes
-
1
cup /
heavy cream
-
1
tsp /
kosher salt plus more
-
black pepper Freshly ground
-
1
pound /
ground beef preferably chuck
-
1/2
pound /
mortadella ¼” think slices, cut into ¼" diced chunks
-
2
large eggs
-
1/3
cup /
fine fresh breadcrumbs
-
1/4
cup /
chopped fresh parsley
-
2
Tbsp /
chopped fresh oregano
-
Grated Parmesan 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. (Splash of red wine if you desire) Stir in tomatoes and cream and bring to a boil. Reduce heat; season with salt and pepper. Simmer while you form the meatballs.
-
In a large bowl and using your hands, mix beef, mortadella, eggs, breadcrumbs, parsley, oregano, and 1 tsp. salt until evenly combined. Use a small scoop or your hands to form mixture into 1 oz. 1½”- diameter balls, packing fairly firmly (you should have about 26).
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Add meatballs to sauce, cover pot, and simmer over low heat until meatballs are cooked through and very tender, 40–45 minutes. (Not a bad idea to gently turn the meatballs about half way thru to prevent burning.
-
Serve topped with a generous amount of grated parm.