Sorrento meatballs: the recipe for a delicious and fibrous second course

He Sorrento meatballs I am a second fast but very tasty meat. A recipe inspired by the famous gnocchi alla sorrentina, which will transform the classic meatballs with grandmother’s sauce into an original and appetizing dish, ideal to prepare for lunch Sunday with family or for an informal evening with friends.

To bring them to the table, mix the minced veal in a bowl with a boiled potato puree, grated Parmesan, egg and breadcrumbs. Then everything is seasoned with minced garlic and parsley, and a pinch of salt and pepper, then the meatballs obtained are cooked over medium heat with the tomato puree and a handful of fresh basil. Just before turning off the stove, add the mozzarella cheese into small pieces, well drained of the whey, and wait for the heat to melt it, making it one with the sauce: the result will be a succulent and fibrous dish, to be accompanied by fragrant slices of homemade bread for the inevitable final slipper, which will win over adults and small from the first tasting.

To make the meatballs even softer and “creamer” in the bite, we add a boiled potato to the rest of the ingredients, but if you prefer you can safely omit it and replace it with aged breadcrumbs, previously soaked in a drop of milk and well squeezed.

For a tastier and more delicious result, you can finish the dish with a sprinkle of grated pecorino, or alternatively you can try your hand at baked version: simply place the meatballs on a well-greased baking tray, put them in the oven at 180°C for a quarter of an hour and then cook them with the tomato sauce and mozzarella, always added at the end.

If you wish, you can substitute smoked provola, scamorza or other stretched cottage cheese for the mozzarella, season the meat with aromatic herbs and your favorite spices or use the ground beef and pork mix.

Discover how to prepare Sorrento meatballs by following the step-by-step procedure and tips. If you liked this recipe, also try the baked pizzaiola meatballs.

How to make Sorrento-style meatballs

Collect the minced beef in a bowl and perfume with 1 minced garlic clove and the minced parsley 1.

Pass the boiled potato through a potato masher, reduce it to a puree and transfer it to the bowl with the chopped 2.

Add the egg, the grated Parmesan and the breadcrumbs, and season with salt and pepper 3 and pepper

Mix well with a spatula 4.

Form many meatballs with the compound obtained 5

Brown the remaining garlic cloves in a nonstick skillet with a drizzle of oil, then add the meatballs. 6 and let them brown for a few minutes on both sides.

Pour in the tomato puree 7.

Season with salt and pepper, flavor with a few fresh basil leaves 8 and let the meatballs cook over medium heat, covered with a lid, for about 20 minutes.

After the time, add the mozzarella in pieces 9squeezed and well drained of the whey, and continue cooking for another 5 minutes.

When the mozzarella has melted, remove from the heat and perfume with more fresh basil 10.

Spread the meatballs out on a serving platter. eleven.

Serve the meatballs Sorrento style 12 and enjoy them hot and frothy.

storage

Sorrento meatballs can be kept in the fridge, in an airtight container, for 2 days Maximum.