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).
- 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.