Albóndigas italianas en salsa de tomate de Toscanini

We didn't have to think twice when we saw this recipe for Italian meatballs in tomato sauce (polpette al sugo di pomodoro) in Toscanini's cookbook Toscanini: Antipasti. After all, it comes straight from Chef Leonardo Pacenti's mother, Rina. And the way La Mamma cooks…

The team at restaurant Toscanini Amsterdam – owner Maud Moody, head chef and owner Leonardo Pacenti, and sous-chef Roos Blankespoor – created a second cookbook together, reminding us once again just how fantastic Italian antipasti are. From bruschetta to vegetables, salads, charcuterie, or arancini: these appetizers are incredibly tempting and serve an important function, as they are the festive kickoff to an Italian meal.

Meatballs

Unlike American spaghetti & meatballs – pasta with meatballs – Italians tend to eat their polpette al sugo di pomodoro separately from the pasta. They pair it, for example, with bread to mop up the sauce (this ritual even has a name: fare la scarpetta) or with vegetables. As such, they are also a popular part of antipasti.

This recipe for Italian meatballs in tomato sauce is easy to make and straightforward. We also consider it a handy bonus that you cook the meatballs in the oven.

Team Toscanini: “This recipe for meatballs in tomato sauce comes from Leonardo's mother. We have tried to emulate them all these years, but (according to Leonardo) they never became as delicious as hers. The recipe below comes pretty close, so we’ll just have to make do with that.”

For the tomato sauce

• Heat the oil in a large pan. Gently fry the garlic until golden brown. Add the tomatoes and let them simmer over low heat, uncovered, for 30-40 minutes. Stir occasionally and break up large pieces of tomato with a wooden spoon. If you are making half a recipe, let it simmer for 20 minutes. Add the basil and season to taste with salt and pepper.

For the Italian meatballs

• Start with the tomato sauce (above).
• Preheat the oven to 180 °C.
• Heat some olive oil in a pan and gently sauté the onion with the garlic until softened and starting to caramelize; this takes about 10 minutes. Remove from the heat and let cool.
• Put the minced meat with the soaked bread slices (without the milk), eggs, lemon zest, Parmesan cheese, parsley, and sautéed onions in a large bowl. Add a pinch of nutmeg, the salt, and some pepper. Knead the ingredients together with your hands for a few minutes until it starts to resemble a cohesive 'dough'. Kneading binds the proteins in the meat, ensuring the meatballs remain firm during frying.
• Optionally, you can prepare it up to this point and keep it in the refrigerator for a day.
• Moisten your hands slightly and form balls of about 35 grams, slightly smaller if you are going to serve them with pasta. Place them neatly side by side on a baking sheet, with some space between them. Bake the balls in the oven for 7 to 9 minutes until cooked through. Test if the meat is cooked through and no longer pink.
• Heat the tomato sauce in a large pan. Add the meatballs and gently stir them into the sauce.
• Serve on a large plate. Enjoy your meal!

Toscanini: antipasti by Maud Moody, Leonardo Pacenti and Roos Blankespoor is now for sale for 35 euros.

More antipasti recipes:

• Not only a feast for the eyes, but also a vegetable bomb: Sicilian caponata (sweet and sour aubergine stew) from Toscanini Amsterdam.