Equipment
Ingredients
meatballs
- 340 g ground meat
- 60 g breadcrumbs
- 25 g parmesan
- 1 egg
- 60 ml chicken stock
- ⅛ g nutmeg
- ⅛ g cumin
- 3 g garlic, minced
- 12 g parsley, chopped
- 2 g salt
- 1 g black pepper
casserole base
- 30 ml vegetable oil
- 450 g italian sausage
- 100 g onion, chopped
- 115 g mushrooms, sliced
- 1 green pepper
- 6 g garlic, minced
- 475 ml canned tomatoes, crushed
- 6 g rosemary, fresh
- 120 ml white wine
- 1 bay leaf
- 12 g basil, fresh, chopped
- 12 g parsley, fresh, chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the ground meat, breadcrumbs, Parmesan, egg, chicken stock, nutmeg, cumin, 3g of garlic, parsley, salt, and pepper.
Shape the meat mixture into 24 small, uniform meatballs.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Add the meatballs to the skillet and cook, turning frequently, until browned on all sides, about 10 minutes.
Remove the meatballs from the skillet and set them aside on a plate.
Prick the Italian sausages several times with a fork to prevent bursting.
Add the sausages to the same skillet and cook, turning often, until lightly browned on all sides, about 5 minutes.
Add the chopped onions, sliced mushrooms, green pepper, and the remaining 6g of garlic to the skillet with the sausages. Sauté for 5 minutes until vegetables soften.
Return the meatballs and any juices from the plate back into the skillet.
Pour in the crushed tomatoes and white wine, then add the rosemary and bay leaf. Scrape the bottom of the pan to incorporate browned bits.
Cover the skillet tightly and simmer for 15 minutes.
Remove and discard the bay leaf. Garnish with fresh basil or parsley before serving.
Chef's Notes
- For extra flavorful meatballs, ensure the breadcrumbs are fresh and not stale. Using panko breadcrumbs can also provide a lighter texture.
- When browning the meatballs and sausages, don't overcrowd the pan. Cook in batches if necessary to achieve a good sear, which builds crucial flavor in the sauce.
- Deglazing the pan with white wine is essential for capturing all the flavorful fond left from browning the meats and vegetables. This adds depth and complexity to the tomato sauce.
- Taste and adjust seasoning (salt, pepper, herbs) at the end of the simmering process. The flavors will have melded, and you can fine-tune it to your preference.
- Allowing the casserole to rest for a few minutes after simmering before serving will help the flavors meld further and the sauce to thicken slightly.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Freeze in portions for easy reheating.
Reheating: Heat in a saucepan over medium-low heat until the internal temperature of the meat reaches 74°C (165°F).
