Chianina Meatballs
60’ min.
Easy
4 people
- 2 celery stalks
- 2 carrots
- 1 onion
- 2 garlic cloves
- 4 tablespoons extra virgin olive oil
- Salt to taste
- 16 Chianina meatballs (about 400 g)
- 500 ml beef broth
- 200 ml red wine
- 1 bunch of fresh parsley
- 400 g tomato sauce
- 12 black olives
- 200 g mushrooms
- 2 tablespoons capers
Wash the celery stalks and remove the strings. Slice the carrots into rounds, then peel and finely chop the onion and garlic cloves. In a large pot, heat the extra virgin olive oil, add the garlic and the prepared vegetables, and stir well. Sauté over medium heat for about 5 minutes, until they are soft and fragrant.
Next, add the meatballs to the pot, pour in the beef broth and red wine, add a sprig of fresh parsley, and season with salt to taste. Stir gently and let cook for 15 minutes.
After this time, add the tomato passata and cover with a lid. Continue cooking until the meatballs are fully cooked through.
At this point, add the black olives, mushrooms, and capers. Stir carefully and let everything simmer for a few more minutes, until all the ingredients are well combined.
Serve the meatballs piping hot, garnished with freshly chopped parsley.
Enjoy your meal!
If you need any further clarification or would like specific quantities for a different number of people, we are always here to help!
