Meatballs with tomato, those of grandmother, in modern and minimalist version. Of course I love the classic meatballs that, in fact, are identical to those only who after having been fried cooked a little longer in tomato sauce, but since I had guests for dinner I thought I'd turn them in an aperitif finger food to try out my new single-serving spoons. I then simplified to the bone the recipe doing normal meatballs and serving it with a sauce on the side, made with tomato, garlic, red wine and thyme. So even a Meatball with tomato becomes elegant, but good. Like when we were children… Good day to all. See you tomorrow.
Ingredients for 12 people (3 apiece as finger food)
- 200 grams of ground beef-chosen
- salt and pepper
- 100 grams of breadcrumbs soaked in a little milk
- an egg
- medium scallions, grated
- 50 grams of grated parmigiano reggiano PDO
- chopped parsley as required
- breadcrumbs as required for the Breading
- oil for frying as required
for tomato sauce and thyme
- 250 millilitres of tomato puree
- 1 clove of garlic
- extra virgin olive oil as required
- salt to taste
- Timo as required
- a pinch of cayenne pepper
- 30 milliliters of red wine
Place in a bowl the minced, the breadcrumbs soaked in milk and well squeezed, the egg, the Parmesan, salt and pepper, grated shallot and chopped parsley and knead until the mixture will not be mixed. Form with hands slightly moisten small meatballs, as big as a walnut and round. Pass the Meatballs in breadcrumbs and FRY in plenty of oil seeds. Keep hot.
For tomato sauce, Brown garlic in oil in a pan without making it darken, combine the tomato puree, Salt, the chili, the thymus and, as soon as the sauce takes heat, Add the red wine. Do soften and cook uncovered over low heat until the sauce won't be shiny, dense and well restricted.
Composition of the dish: If you have individual serving cups or spoons from finger food you can serve each portion with a little’ tomato paste and a few thyme, otherwise put the Meatballs in a pyramid in a bowl with so many toothpicks and accompanied with the sauce served in a separate bowl.
THE PAIRING: We suggest pairing it with a red wine that is a classic of Italian wine production: Chianti Classico. We chose the Ruffino Riserva Ducale Oro, that is produced only in the best vintages. His first production dates back to the year 1947. I'm used’ a red Sangiovese-based for 80% (In addition to Cabernet Sauvignon and Merlot), characterised by aromas of violets and plums, with spicy notes, cocoa and tobacco; its taste is soft, Thanks to soft tannins and balanced, supported by a good acidity.