Nutritional Info

Nutrition Facts

Serving Size 1 (132g)

Calories 357
Calories from Fat 201 (56%)
Amount Per Serving %DIV
Total Fat 22.4g 34%
Saturated Fat 9.4g 47%
Monounsaturated Fat 11.3g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 81.8mg 27%
Sodium 314.2mg 14%
Potassium 379.9mg 8%
Total Carbohydrate 10g 3%
Dietary Fiber 1.1g 4%
Sugars 0.6g
Protein 22.4g 45%

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Recipe Description
This recipe is my adaptation of a dish at Trattoria Gigina in Bologna.  Though it is as homespun as any meathall recipe, the mortadella in the meat mixture, and cream in the tomato sauce make it seem a little more sophisticated.
Prep time
20 min
Cook time
25 min
Ready In
45 min

Ingredients

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Serves To:USMetric
1 Pinch(pn)  black pepper, freshly ground, to taste
1/4 Teaspoon(t)  nutmeg, ground
1 Teaspoon(t)  kosher or sea salt
1/2 Cup(c)  plain dry bread crumbs
2   large eggs, beaten
1/2 Cup(c)  parmigiano-reggiano, freshly grated
1/2 Ounce(oz)  mortadella
1 Pound(lb)  lean ground beef
1 Pinch(pn)  salt, to taste
1   tender celery rib, finely chopped
1   medium carrot, finely chopped
1/2 Cup(c)  heavy cream
1 1/2 Cup(c)  tomato puree
1   small onion, finely chopped
2 Tablespoon(T)  olive oil

Preparation

To prepare the sauce:  In a large saucepan or deep heavy skillet, cook the onion, carrot and celery in the olive oil over medium heat until golden and tender, about 10 minutes.  Add the tomato, cream and salt and pepper to taste.  Bring to a simmer. To prepare the meatballs:  Place the meatball ingredients in a large bowl.  With your hands, thoroughly mix together all of the ingredients.  Rinse your hands in cool water to prevent sticking, then lightly shape the mixture into 2 inch balls.  Transfer the meatballs into the simmering sauce.  Cover and cook, turning the meatballs occasionally, until cooked through, abour 20 minutes.  Serve hot.

Additional notes

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