Spaghetti con polpette delizia
The recipe is made up of simple and genuine ingredients you can easily find in your groceries store. It is quite easy and does not require specific cooking skills for the preparation. It is also fun because you can work with your bare hands to create the meatballs stuffed with delicious mozzarella. This version of the recipe contains meatballs which can be easily substituted with their vegetarian equivalent, equally appetizing and tasteful! A small hint to create beautiful and small meatballs…... always keep your hands slightly moist! Enjoy your meal and ... how tasty!
80/100g of spaghetti number
7 or vermicelli, per person
For the meatballs:
300 gr of mixed minced beef and pork
150 gr of pork sausage
150 gr of mozzarella in small cubes
1 60 gr breadcrumbs
1 tablespoon of vinegar
Garlic to taste
Parsley washed and chopped in small quantities
Salt to taste
Pepper to taste
Seed Oil for frying
For the sauce:
700 g of tomato sauce
Virgin olive oil
Garlic to taste
Salt and pepper to taste
Oregano to taste
Basil, a few leaves
Preparation of the sauce:
1- Fry two cloves of garlic in a large pan with high edges. When the garlic is golden brown, pour the tomato sauce, add a couple of ladles of water, salt, pepper and oregano to taste. Basil leaves must be added at the end of the preparation.Cook the sauce at low heat covering the pan with a lid. Making sure it never dries too much, in case pur additional water.
2- Prepare the meatballs. While the sauce is cooking soften the bread in a bowl with two tablespoons of vinegar and one of water. Wash, chop the parsley.
Add the following into a mixer:
- Mince- Pork sausage, without the skin
- Two eggs- A clove of garlic
- chopped parsley
- salt and pepper to taste.
Be careful not to exaggerate with the salt too much.
Mix everything and add some breadcrumbs, which allows the mixture not to stick to your hands while creating the little balls for processing.
Keep your hands moistened helps this operation. Suggestion: the meatballs obtained must be the diameter of a table tennis ball.
3- Pour some extra virgin olive oil into a frying pan (in this case you can also use seed oil) and fry the meatballs, until they are soft and golden brown. Drain them on frying paper.
4- Salt the water and take it to a boil in a large pot, large enough to contain vermicelli, without breaking them.
5-Combine the meatballs with the sauce, making sure it is still liquid enough.
6- Pour the vermicelli when the water boils and boil them for around 10 minutes.
7- Add the vermicelli (cooked “al dente”) with the sauce and the meatballs and let everything flavor, gently mixing them together, for at least 5 minutes. Serve and ... Enjoy your meal!
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