Meatballs
Italian meatballs served with sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Meatballs, in various forms, have a long history across many cultures. In Italy, they evolved from simple peasant fare utilizing leftover meats and bread. The addition of tomato sauce, a key component of the dish as we know it today, gained popularity with the increasing availability of tomatoes in Southern Italy in the 18th and 19th centuries. They were further popularized in America by Italian immigrants.
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Meatballs in tomato sauce are a staple of Italian-American cuisine and are often associated with family meals, comfort food, and Sunday dinners. They represent resourcefulness, as they utilize inexpensive ingredients to create a hearty and satisfying dish.
Family Tradition
Meatball recipes are often passed down through generations, with each family having its unique variations and secrets to the perfect meatball.
Sunday Sauce
In many Italian-American households, meatballs are a central component of 'Sunday Sauce,' a large batch of tomato sauce simmered for hours with various meats, including meatballs, sausage, and sometimes ribs.
Italian-American Staple
While meatballs exist in Italy, the large, saucy meatballs served over spaghetti are more of an Italian-American creation, differing from the smaller, drier polpette found in Italy.
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Italian meatballs are characterized by a savory, meaty flavor profile enhanced by herbs, spices, and the sweetness and acidity of tomato sauce. The meatballs themselves are often seasoned with garlic, parsley, oregano, and sometimes cheese, providing a complex and aromatic experience.
The core flavor comes from ground meat, typically a blend of beef, pork, and veal, though variations exist. Garlic and onion provide a pungent base, while herbs such as parsley and oregano contribute aromatic notes. Breadcrumbs or soaked bread add moisture and texture. Parmesan or Pecorino Romano cheese introduces a salty, umami richness. The tomato sauce, often made with San Marzano tomatoes, provides sweetness, acidity, and a savory depth enhanced by garlic, basil, and a slow simmering process. Some recipes add a touch of red wine to the sauce for added complexity.
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Meat Mixture Ratio
A blend of different ground meats (beef, pork, veal) provides the best flavor and texture. Aim for a ratio of approximately 50% beef, 25% pork, and 25% veal.
Breadcrumb Technique
Soaking breadcrumbs in milk or water before adding them to the meat mixture ensures the meatballs stay moist and tender.
Gentle Handling
Avoid overmixing the meat mixture, as this can lead to tough meatballs. Mix just until the ingredients are combined.
Browning Before Simmering
Browning the meatballs in a pan before simmering them in the sauce adds depth of flavor and helps them hold their shape.
Slow Simmering
Simmering the meatballs in the sauce for an extended period allows them to absorb the flavors of the sauce and become incredibly tender.
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