Giovannella recipes: Aunt Ada’s Meatballs La Sovana Country relais

Giovannella recipes:
Aunt Ada’s Meatballs

Meatballs in sauce with intense and particular aromas given by the clove, which bring our chef Giovannella back to her childhood in Assisi in Umbria, when with her aunt Ada prepared meatballs for the whole family.
A recipe of tradition and memories
Let's rediscover the flavors of the past, follow Giovannella's recipe. The ingredients used are suitable for versatile consumption, for a classic Sunday family lunch or for an outdoor picnic where you can regenerate and recharge yourself with the vibrations of nature... eating well and drinking quality wine

MeatBalls:
500 gr minced meat
100 gr minced pork
1 pork sausage
3-4 tablespoons of grated Parmesan (or any aged cheese)
1 egg
2 slices of bread softened in milk
30g of pine nuts
40gr of sultanas
Ginger, pepper, salt
Extravirgin olive oil
Breadcrumbs

Tomato sauce:
1 medium onion
1 stick of celery
1 carrot
1 can San Marzano tomato
10/12 cherry tomatoes
2/3 Cloves
Extravirgine olive oil
Salt and pepper

Let's start with the sauce. Roughly chop carrot, celery and onion for the sauté. In a pan heat a couple of tablespoons of extra virgin olive oil and add the sauté. Cut the cherry tomatoes in half and add them to the pan after the onion has become translucent
Cook over high heat for 2-3 minutes and add the can tomato; help yourself with a fork to mash the whole tomatoes. Add the cloves, season with salt and pepper and reduce the heat. Cook for about 10 minutes, if the sauce gets too dry you can add water or a vegetable broth (consider that the meatballs will have to cook directly in the sauce)
Start preparing the meatballs.
Mix the ground beef with the ground pork and sausage. Chef Giovannella recommends soaking the raisins in warm water for about ten minutes. Wet the slices of bread in the milk, squeeze them and incorporate into the dough, add the egg, Parmesan, the pine nuts, the raisins and mix it with your hands. Season with salt and pepper; grate the zest of an organic lemon and a fresh ginger root (you can also use the ginger powder). Form the meatballs with your hands (trick: “wash” your hands with some olive oil) and pass them in the breadcrumbs.
After preparing the meatballs, throw them directly into the pan in the sauce. Cook for about 15 minutes, adding a little water or broth and turning them once.
Serve the meatballs with chopped fresh parsley on top

Best pairing to taste Aut Ada's Meatballs with Memento 2010 Olivi - Le Buche Winery

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Giovannella recipes:
Aunt Ada’s Meatballs

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