Silvia Colloca reveals how to cook the perfect Italian meatballs
Whether you eat them with spaghetti, bread, or even polenta - traditional Italian meatballs are a flavour-bomb the whole family will love.
Keywords
- The Morning Show
- Recipes
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Cooking tools:
- Kitchen scale
- Microplane
- Grater
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Skillet
- Stove
- Refrigerator
- Can opener
Ingredients
- 2 thick slices of stale bread, crusts removed, cut into chunks
- 250ml (1 cup) milk
- 450 g veal (or beef) and pork mince
- 1 egg
- handful of flat-leaf parsley leaves, chopped
- 4 teaspoons freshly grated nutmeg
- 35g (1/3) freshly grated parmigiano
- salt flakes and freshly ground white pepper
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 garlic clove, skin on, bashed with the back of a knife
- 125ml (1/2) red wine
- 1 bay leaf
- 2 x 400 g cans chopped tomatoes
- spaghetti, crusty bread or soft polenta, to serve
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