Usuba
Beef and Pork Meatballs in Tomato Sauce
Juicy meatballs made from a mixture of beef and pork with aromatic spices. Meat balls are seared and braised in the oven in a tomato sauce with red wine and beef broth. Served with parmesan and parsley.
- Prep
- 30 min
- Cooking
- 120 min
- Total
- 150 min
- Standard serving
- 475.4 g
Ingredients
Total 21- Ground beef
50 g - Pork mince
50 g - Lard
8.33 g≈ 1/2 slice - Ham
8.33 g≈ 1/2 pcs - Parsley leavesлистья
11.67 g≈ 2.5 tbsp - Oreganodried
0.248 g≈ 1/3 tsp - Fennel seeds
0.595 g - Ground red pepper
0.765 g - Carawayground
0.638 g - Cloveground
0.765 g≈ 1.5 pcs - White bread
16.67 g≈ 2/3 slice - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs - Ricotta cheese
20 g≈ 4 tsp - Milk
4.95 ml≈ 1 tsp - Chicken egg
25 g≈ 1/2 pcs - Olive oil
15 ml≈ 1 tbsp - Tomato puree
175.875 g≈ 2/3 cup - Red dry wine
42.5 ml≈ 3 tbsp - Beef broth
42.5 ml≈ 3 tbsp - Grated Parmesan cheese
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Chop the baguette slices in a food processor.
- 2
Step 2
In a large bowl, mix beef and pork mince, chopped lard, ham, parsley, oregano, fennel seeds, red pepper, cumin, cloves, and ground bread. Salt and pepper to taste. Mix with your hands and set aside.
- 3
Step 3
In a separate bowl, mix ricotta cheese, milk, and beaten eggs. Add this mixture to the meat and stir. Chill for one hour.
- 4
Step 4
Preheat the oven to 150 degrees. Form the meatballs and arrange them on parchment paper brushed with oil. In a deep skillet, heat 3 tablespoons of olive oil. Fry the meatballs on all sides. Place all the meatballs in the skillet, pour in red wine and cook for about 2 minutes.
- 5
Step 5
Add tomato paste and beef broth, bring to a boil and cover the pan with a lid. Place in the oven and bake for about 1.5 hours. Transfer the cooked meatballs to a plate, pour sauce over them and sprinkle with grated Parmesan cheese and parsley. Serve with bread or spaghetti.
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