Curry Meatballs with sieved tomatoes | Petti Recipes

Social Foodies

Curry Meatballs with sieved tomatoes | Petti Recipes

Curry Meatballs

Second course

Il Delicato

product details


Start preparing the dough for the dumplings: cut the bread crumbs into pieces and bathe with milk and water. In the meantime, remove the string from the sausages, engrave them in length and ultimately remove the sausage casing. With the blade of a knife or a fork crush the meat, then pour it into a bowl with the veal. Add the spices (paprika, ginger and nutmeg), the bread crumbs, the parmesan cheese and the egg.
Knead with your hands for a long time so that the dough will mix well and become very fine and homogeneous; add a pinch of salt and pepper and put it in the fridge to rest. After a couple of hours, form the meatballs with the dough (you can help by slightly wetting the palm of your hands). As soon as all the meatballs are ready, take a frying pan with high edges, pour the extra fine sieved tomatoes "Il Delicato" Petti and the water. As soon as the tomato has come to the boil, add the curry and pepper, mix and then add the meatballs. Cover with a lid and cook over medium heat for 10 minutes. Finally, add the cream, mix gently and bake for another 8-10 minutes. Adjust with salt if necessary, before turning off the fire; serve the meatballs with a little sprinkle of curry.


Ingredients for 24 meatballs
minced veal pulp 220 gr
big sausage 165 gr
smoked paprika 2 gr
grated fresh ginger 4 gr
grated nutmeg 2 gr
grated Parmesan cheese 25 gr
bread crumb 30 gr
1 egg
milk 20 ml
water 30 ml
salt and pepper to taste
for the sauce
400 gr of Extra fine sieved tomatoes "Il delicato" Petti
water 200 ml
cream for cooking 200 ml
curry 8 gr
salt and pepper to taste