Italian > Meat Entrees

Meatballs with Neapolitan Ragù Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup milk
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper

Special equipment needed:
- Large skillet
- Mixing bowl
- Baking sheet

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, milk, parsley, salt, and black pepper. Mix well.

3. Shape the mixture into 1 1/2-inch meatballs and place them on a baking sheet.

4. Bake the meatballs for 20 minutes or until cooked through.

5. In a large skillet, heat olive oil over medium heat.

6. Add onion and garlic to the skillet and cook until softened, about 5 minutes.

7. Add crushed tomatoes, red wine, oregano, basil, red pepper flakes, salt, and black pepper to the skillet. Stir well.

8. Bring the sauce to a simmer and let it cook for 10 minutes.

9. Add the meatballs to the skillet and let them simmer in the sauce for 10 minutes.

10. Serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 460
- Fat: 25g
- Carbohydrates: 24g
- Protein: 31g

Substitutions for ingredients:
- Ground beef can be substituted with ground pork or ground turkey.
- Red wine can be substituted with beef broth or chicken broth.

Variations:
- Add chopped bell peppers and mushrooms to the sauce for extra flavor.
- Use Italian sausage instead of ground beef for a spicier meatball.

Tips and tricks:
- To prevent the meatballs from sticking to the baking sheet, line it with parchment paper.
- Use a cookie scoop to make evenly sized meatballs.
- Let the meatballs cool for a few minutes before adding them to the sauce to prevent them from falling apart.

Storage instructions:
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the meatballs and sauce in a microwave-safe dish or in a skillet over low heat until heated through.

Presentation ideas:
- Serve the meatballs and sauce over spaghetti or other pasta.
- Garnish with chopped fresh parsley or grated Parmesan cheese.

Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese

Pairings:
- Garlic bread
- Caesar salad

Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes

Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or broth to thin it out.
- If the meatballs are too dry, add more milk or an extra egg to the mixture.

Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Neapolitan ragù is a traditional Italian meat sauce that originated in Naples.

Flavor profiles:
- Savory
- Tangy
- Spicy

Serving suggestions:
- Serve hot with pasta or bread.

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Region: Italian

Taste: Savory, Tangy, Rich, Hearty, Umami