Reserve the addition of breadcrumbs only at the end of the process and only if it should be necessary.
TIPS
Meatballs with sauce can be stored in a sealed container in the refrigerator for 2-3 days.
Or they can be frozen, even together with the sauce, to have seasoning and main course ready!
SERVINGS:4
INGREDIENTS:
1 lb. veal (or mixed, minced)
1 cup of bread (stale)
milk to taste
2 eggs
1 cup of Parmigiano Reggiano cheese (grated)
breadcrumbs to taste (only if necessary)
4 cups of tomato puree
olive oil (extra virgin)
1 clove of garlic (or onion)
salt, pepper and nutmeg to taste
METHOD:
To prepare grandma’s meatballs with gravy, start by softening the bread, put the slices in a dish and add the milk.
Allow a few minutes for the bread to absorb the milk and soften; you can turn the slices over to let it soften completely.
Gather the meat you have chosen for the preparation in a bowl (if you are using sausages, do not forget to remove the casings before crumbling them).
When the bread has softened, squeeze it to extract the excess milk, then add it to the crumbled meat.
Also add the grated Parmesan cheese, eggs, salt, pepper and nutmeg.
Knead the dough, preferably with your hands, to make it firm.
