Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground beef, 90% lean
- 1.1 oz (30 g) breadcrumbs
- 1.8 oz (50 g) beaten egg
- 0.7 oz (20 g) Parmesan, grated
- 14.1 oz (400 g) crushed tomatoes
- 2.8 oz (80 g) onion, finely chopped
- 0.3 oz (8 g) garlic, minced
- 2.0 tsp (9 g) olive oil
- 0.4 oz (10 g) basil, chopped
- 0.3 tsp (2 g) salt
Method
- Mix beef, breadcrumbs, egg, Parmesan and half the salt gently. Shape into 10 evenly sized meatballs.
- Heat oil in a wide lidded pan. Brown the meatballs on several sides for 5 minutes, then lift onto a plate.
- Soften onion for 5 minutes and add garlic for 30 seconds. Add tomatoes and remaining salt; bring to a simmer.
- Return meatballs, cover and simmer for 15–20 minutes, turning once, until their centers reach 160°F (71°C). Stir in basil and serve five meatballs per person.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Wheat, egg and milk.
Approximate nutrition per serving: 486 kcal · Protein 42 g · Carbohydrates 21 g · Fat 26 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.