Transport yourself to the sun-soaked landscapes of Tuscany with this authentic meatball recipe.
Featuring a blend of ground beef and veal, these meatballs are enhanced with fresh spinach, creamy ricotta, and aromatic basil, creating a mouthful of complex flavors. Bathing in a rich tomato sauce, they are a comforting and familiar taste of traditional Italian home-cooking, right in your own kitchen.
It really is a wonderful testament to the rich simplicity of Tuscan cuisine, so enjoy the process, enjoy the flavors, enjoy the journey. 
1. First Steps
Begin by breaking down Tuscan bread, letting it soften in milk, an act as comforting as the dish itself. Meanwhile, immerse the fresh spinach in boiling water, letting the green leaves wilt, releasing their essence.
2. Stir-fry the spinach.
Transform your shallots into a soft, translucent base, sautéing them in luxurious extra-virgin olive oil. Then, let the spinach join in, stirring it to achieve a juicy, yet not watery consistency.
3. Create the meatball mixture.
Squeeze out the milk-soaked bread and introduce it to the spinach mixture, along with robust Tuscan Pecorino, creamy ricotta, seasoned ground meat, and a pinch of warming nutmeg. After adding a sprinkle of black pepper and a dash of salt, knead together. Let it rest, allowing the ingredients and flavors to deepen.
4. On to the tomato sauce.
With the meatball mixture developing in the fridge, turn your attention to the tomato sauce. Sauté crushed garlic until it turns a pale golden, releasing its warm aroma. Introduce the tomato pulp / sauce, letting it simmer gently with the garlic, creating a rich, velvety sauce.
5. Meatball time.
Retrieve the meatball mixture and begin shaping the meatballs. Take your time. Once formed, gently flour and deep-fry until golden, a testament to their hearty, home-cooked nature.
6. Unite the meatballs and sauce.
Place the meatballs gently into the simmering tomato sauce, adding a few sprigs of fresh basil for an extra touch of the Italian countryside. Let them cook slowly, flipping every so often, as they soak up the sauce.
Enjoy this experience, and remember – the essence of Tuscan cooking is simplicity, quality, and passion. Buon appetito!
Tuscan Meatballs in Tomato Sauce
- Total Time: 130 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Authentic Tuscan flavors shine in these hearty meatballs, simmered in a rich tomato sauce. Perfect for a comforting weeknight meal.
Ingredients
- 1 lbs (454 g) beef and veal ground
- 1/2 lb fresh spinach
- 1 lbs (454 g) tomato pulp
- 2 cloves garlic
- 2 shallots
- 10 basil leaves
- 2 eggs
- 2 oz (70 g) Tuscan bread
- 2 oz (55 g) ricotta cheese
- 2 oz (55 g) Tuscan pecorino, grated
- 1 cups (350 ml) milk
- 2 cups (250 g) all-purpose flour
- 1 qt (1 liter) vegetable oil
- 4 tbsp extra-virgin olive oil
- 1 pinch nutmeg
- black pepper
- table salt
Instructions
FIRST STEPS
- Chop the Tuscan bread, pour it into a bowl, and soak it with milk until softened.
- Rinse the fresh spinach thoroughly, and boil or steam it for 5 minutes.
- Rinse the spinach with cold water, squeeze it, and mince it.
- Store the spinach in a bowl.
STIR-FRY SPINACH
- Peel and chop the shallots.
- Sauté the shallots with 2 tbsp of extra-virgin olive oil until soft and translucent.
- Add the minced spinach and stir-fry for a few minutes until juicy but not watery.
TUSCAN MEATBALL MIXTURE
- Squeeze the bread and pour it into a bowl with the stir-fried spinach.
- Add the grated Tuscan Pecorino, ricotta cheese, 2 eggs, ground meat, 1 pinch of nutmeg, and black pepper.
- Salt to taste and knead the mixture until well combined.
- Wrap and refrigerate for at least 1 hour, and up to 1 day.
TOMATOES SAUCE
- Peel and crush the garlic.
- Pour the garlic into a saucepan with 2 tbsp of extra-virgin olive oil.
- Sauté the garlic over medium heat until pale golden, then add the tomato pulp.
- Cook gently for 30 minutes, and salt to taste.
- SHAPING AND FRYING “POLPETTE”
- Shape the meat mixture into meatballs (1-3 oz).
- Flour the meatballs and shake gently to remove excess flour.
- Pour vegetable oil into a deep saucepan and heat to 340°F (170°C).
- Deep-fry the meatballs, two or three at a time, for a couple of minutes until pale golden.
- Place the fried meatballs on kitchen towels to drain the oil.
SPINACH MEATBALLS INTO THE SAUCE
- Pour the tomato sauce into a pan with 10 hand-broken basil leaves.
- Gently place the meatballs into the sauce and cook over a gentle flame for 1 hour, flipping every 15 minutes.
- Rest for 20 minutes before serving, or serve warm or at room temperature.
Notes
- For richer flavor, lightly brown the meatballs in the olive oil before adding them to the sauce.
- Substitute part-skim ricotta for full-fat to reduce the fat content.
- These meatballs freeze well! Cool completely, then store in a freezer-safe bag for up to 3 months.
- Prep Time: 30 minutes
- Rest: 1 hour
- Cook Time: 100 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 200g
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
How do I prepare the Tuscan bread for the meatball mixture?
Break down the Tuscan bread and let it soak in milk until it softens, then squeeze out the excess milk before adding it to the meatball mixture.
What steps should I take to properly cook the spinach for the meatballs?
Immerse the fresh spinach in boiling water to wilt it, then stir-fry it with shallots in extra-virgin olive oil until it reaches a juicy consistency.
What type of cheese should I use in the meatball mixture?
You should use robust Tuscan Pecorino along with creamy ricotta to enhance the flavor and texture of the meatballs.
