Cacciatore meatballs: the recipe for a tasty and appetizing second course
ingredients
minced beef
Extra virgin olive oil
He Cacciatore Meatballs I am a second tasty and appetizing, to take to the table instead of the classic fried meatballs. A dish inspired by the more famous chicken or rabbit cacciatore, which is prepared by browning the meat on the fire together with a sauté of herbs, then mixing it with red wine and then gently cooking it together with the tomato puree and some rosemary needles.
The result will be soft and succulent bites, wrapped in a thick and perfumed sauce, which will be accompanied with slices of homemade bread for the inevitable final slipper and will be served on the occasion of any lunch either dinner of family
To prepare the meatballs, simply follow the traditional recipe and mix the Ground meat with breadcrumbs, grated Parmesan cheese, eggs, a drop of milk and a pinch of salt, seasoning everything with freshly ground pepper and a sprig of chopped parsley: to substitute your favorite aromatic herbs, such as thyme, sage or marjoram.
If you want a richer flavor, you can add it to the dough. mortadella chopped or minced pork while, if the meatballs are intended for the smallest of the house, you can opt for chicken meat, with a more delicate flavor.
You can use hard breadcrumbs instead of breadcrumbs, soak it in a drop of warm milk, or you can try white variant browning the meatballs, previously floured, in a sauce of garlic and extra virgin olive oil.
Find out how to prepare cacciatore meatballs by following the step-by-step procedure and tips. If you liked this recipe, also try the baked pizzaiola meatballs or the meatballs with tomato sauce.
How to prepare Cacciatore meatballs
Step 1
Step 1
Collect the minced veal in a bowl together with the grated Parmesan 1.
Collect the minced veal in a bowl together with the grated Parmesan 1.
Step 2
Step 2
Squeeze the garlic clove and add the eggs, breadcrumbs and a pinch of salt and pepper. 2.
Squeeze the garlic clove and add the eggs, breadcrumbs and a pinch of salt and pepper. 2.
Step 3
Step 3
Perfume with the chopped parsley and pour the milk 3.
Perfume with the chopped parsley and pour the milk 3.
stage 4
stage 4
Mix everything until you get a homogeneous mixture 4.
Mix everything until you get a homogeneous mixture 4.
step 5
step 5
Form with the mass obtained many meatballs 5 about 4 cm in diameter.
Form with the mass obtained many meatballs 5 about 4 cm in diameter.
step 6
step 6
Arrange them on a serving plate. 6 and keep aside.
Arrange them on a serving plate. 6 and keep aside.
step 7
step 7
Peel and chop the carrot, celery and onion with a knife, and let dry in a non-stick pan with a drizzle of oil 7.
Peel and chop the carrot, celery and onion with a knife, and let dry in a non-stick pan with a drizzle of oil 7.
step 8
step 8
Arrange the meatballs in the pan. 8.
Arrange the meatballs in the pan. 8.
step 9
step 9
Let them brown for a few minutes 9.
Let them brown for a few minutes 9.
step 10
step 10
wet with red wine 10 and make it fade away.
wet with red wine 10 and make it fade away.
step 11
step 11
Pour in the tomato puree eleven.
Pour in the tomato puree eleven.
step 12
step 12
Combine the rosemary 12and season with salt and pepper.
Combine the rosemary 12and season with salt and pepper.
step 13
step 13
Let the meatballs simmer for about 20 minutes, stirring occasionally with a wooden spoon. Once ready 13put out the fire.
Let the meatballs simmer for about 20 minutes, stirring occasionally with a wooden spoon. Once ready 13put out the fire.
step 14
step 14
Distribute the Cacciatore meatballs on a serving platter 14bring to the table and serve.
Distribute the Cacciatore meatballs on a serving platter 14bring to the table and serve.
storage
Cacciatore meatballs can be kept in the fridge, in an airtight container, to 2 days Maximum.
