Sorrento meatballs with tomato sauce and mozzarella

THE meatballs to Sorrento they are a dish of the Bell cuisineInspired by the Mediterranean flavors of the splendid Sorrento. These are soft meatballs immersed in a tomato sauce Perfumed and enriched with Mozzarella stringy, reminiscent of the Gnocchi alla Sorrentina or the intense taste of the famous Parmigiana.

The origins of this recipe sink into the peasant traditionWhere the meatballs were a way to recover the leftovers of meat and bread. Today they are a dish appreciated by adults and childrenPerfect for a family lunch or a rustic dinner. The Meatballs with sauce they are a traditional dish of the Neapolitan cuisinewith ancient origins, dating back to the fifteenth century. The Meatballs to the Sorrento They represent a tasty variant of tradition, enriched with a stringy mozzarella and fresh basil, typical ingredients of the Sorrento coast.

The peculiarity of the meatballs to the Sorrento lies in the double cooking: first, in fact, they are browned and then let it flavor in the sauce, which will make them incredibly tender and tasty. For a richer taste, you can add a sprinkling of pecorino in the meatball dough, instead if you want one lighter versionYou can cook the meatballs directly in the sauce without frying or using a non -stick pan. In addition, the fiordilatte mozzarella can be replaced with smoked provola for a more decisive flavor. Serve with del homemade breadSorrento meatballs will become an irresistible dish.

Meatballs to the Sorrento

Ingredients (for 4 people)

• 500 g of tomato puree
• 400 g of minced meat (calf or beef)
• 200 g of fiordilatte mozzarella
• 50 g of grated Parmesan
• 2 slices of stale bread
• 1 egg
• 1 clove of garlic
• 1 tuft of fresh basil
• flour to flour to taste
• extra virgin olive oil to taste
• sale to taste
• Pepe to taste

Procedure

1. To prepare the meatballs to the Sorrento we can start setting the stale bread in water or milk for a few minutes, then squeeze it well.
2. In a bowl, add the minced meat, bread, egg, parmesan, salt and pepper: work the dough until a homogeneous mixture is obtained.
3. Form meatballs as large as a walnut and flour them slightly. Heat a drizzle of oil in a pan and brown the meatballs on all sides until golden brown, then put them aside on a plate.
4. In the same pan, fry the garlic with a drizzle of oil, then add the tomato pureeA pinch of salt and a few basil leaves. Cook the tomato sauce over low heat for 10 minutes.
5. Add the meatballs to the sauce and cook for about 20 minutes, turning them gently from time to time. When the sauce has thickened, add the diced mozzarella cutCover with a lid and let it rest for a few minutes until it is streamlined.
6. Serve yours Meatballs to the Sorrento Well hot, accompanied by crunchy bread: they will be a second decidedly appetizing.

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