Maltese-style Meatballs with Tomato Sauce

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, beaten 1 egg, beaten
• For the tomato sauce: For the tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 17g, 6g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, dried oregano, salt, black pepper, and beaten egg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper and refrigerate for 30 minutes to firm up.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
4. 4.
   Add the crushed tomatoes, tomato paste, sugar, dried basil, dried oregano, salt, and pepper to the skillet. Stir well to combine.
5. 5.
   Gently place the meatballs into the tomato sauce, making sure they are evenly submerged. Cover the skillet and simmer over low heat for 30 minutes, or until the meatballs are cooked through and the sauce has thickened.
6. 6.
   Serve the Pulpetti tal-makku hot, garnished with fresh parsley. Enjoy with crusty bread or pasta.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for healthier meatballs. If you prefer a richer flavor, you can use a combination of ground beef and ground pork.
• Breadcrumbs — Use fresh breadcrumbs or make your own by processing stale bread in a food processor. This will ensure a better texture for the meatballs.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor. If you're lactose intolerant, you can substitute it with nutritional yeast for a similar cheesy taste.

Tips & Tricks

• For extra flavor, you can add a splash of red wine to the tomato sauce while simmering.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
• To make the meatballs more tender, soak the breadcrumbs in milk before adding them to the mixture.
• If you're short on time, you can use store-bought marinara sauce instead of making the tomato sauce from scratch.
• Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days and can be reheated for a quick and delicious meal.

Serving advice

Serve the Pulpetti tal-makku as a main course with a side of crusty bread or pasta. You can also pair it with a fresh green salad or roasted vegetables for a well-rounded meal.

Presentation advice

Arrange the meatballs in a shallow serving dish and pour the tomato sauce over them. Garnish with fresh parsley for a pop of color. Serve with a side of crusty bread or pasta to soak up the flavorful sauce.