HOW TO COOK OUR TUSCAN MEATBALLS – IT’S VERY EASY!
Meatballs can be served many ways. I love the classic, with wide noodles such as pappardelle, either fresh or dried. You can also serve them top of polenta, or as a sandwich on country bread, and some cooks serve them on top of greens. Whatever preparation you choose, grate plenty of Parmigiano or Pecorino romano cheese – or a mixture of the two – over the top. 

Our Italian meatballs contain beef, pork, onions, milk, breadcrumbs, salt, garlic, fennel seed, Parmigiano-Reggiano, parsley. My Recipe page lists two recipes for tomato sauce – Nonna’s Sauce, made from canned tomatoes; and Rustic Tomato Sauce, from fresh tomatoes.

Heat the meatballs in the sauce over medium heat until the come to a simmer. Turn the heat to low, cover and cook over low heat until done, about 12 minutes after the sauce comes to a simmer, 15-18 minutes altogether. Stir occasionally to avoid burning the sauce. The sauce will reduce in the pan. If you like your meatballs browned, do that first and add the sauce to the pan to finish.

MENU RECOMMENDATIONS
Since meatballs and sauce are a substantial dish already, I would serve a simple salad of butter lettuce or Little Gems with mustard vinaigrette and slivered chives scattered over the top. Several folks have asked about garlic bread, which you should definitely bake and sprinkle with a little paprika, if you desire. A nice dessert would be vanilla bean ice cream with brandied cherries, which you can find in many local specialty stores nowadays. As to wine, I’d choose a Langhe Nebbiolo, Chianti, or light Corsican red (click on wine name for sources). .

 ©2019 christopher lee