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Panino e onion rings

Meatballs with sauce and onion rings

Meatballs with sauce and onion rings recipe

Meatballs are the longest-lasting and oldest preparation in the world. It's easy to make the mistake of judging them a poor food.

They know how to be appetizing, versatile, intriguing when necessary and, why not, sexy!

They lend themselves to improvisation and are the dish of memories, which lead back to the great Italian culinary history.

For Proust it was enough to dip a butter biscuit in tea to bring back memories of his childhood, for some, ten fingers dipped in tomato sauce wouldn't be enough for boredom, but that's another story.

Today it is proposed again in a version that recalls a classic of American street food, the hot dog, but with the entirely local taste of the meatball with sauce. Follow me into the kitchen!

Street food meatballs recipe

Ingredients for tomato sauce

  • 1 bottle of tomato puree of 500 g
  • 3 tablespoons of extra virgin olive oil
  • 1 blonde onion finely chopped
  • 1 bay leaf
  • Salt and Pepper To Taste
  • the tip of a spoonful of sugar

For the meatballs

  • 200 g of minced beef
  • 80 g salami paste (for extra flavour)
  • 2 eggs
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons grated parmesan
  • 3 tablespoons breadcrumbs (adjust according to consistency)
  • Salt and Pepper To Taste
  • 00 type flour to taste

For onion rings

  • 3 large sweet onions (red or blonde)
  • 2 tablespoons extra virgin olive oil
  • 2 eggs
  • 5 tablespoons of sparkling water
  • 1 glass of flour
  • Salt to taste
  • peanut oil (half bottle)

To close

  • 1 hot dog bun (possibly fresh from the bakery), or light flour and medium length

If your baker doesn't have this particular bread, let yourself be captivated by the "Arabic bread", you need a soft and unstructured roll, don't forget that the content is the protagonist.

Preparation of meatballs with sauce in hot dogs

In a large bowl, place the minced meat (if you also want the salami paste), the eggs, the parmesan, salt, pepper and start mixing with the help of your hands, mix vigorously.

Gradually add the breadcrumbs until it begins to compact and the eggs are absorbed. Wet your hands and make meatballs the size of a ping pong ball, roll them in flour and place them on a plate or cutting board.

Heat 2 tablespoons of oil in a pan and brown the onion over low heat for 5 minutes, add a tablespoon of water if necessary. Add the bay leaf and tomato puree.

Salt, pepper and add a pinch of sugar to dissolve the acid of the tomato. Let it simmer over moderate heat. Heat 3 tablespoons of oil in another pan and brown the meatballs on all sides.

Then transfer them to the sauce and cook them covered over low heat for 40 minutes. Adding hot water if the sauce is too thick.

Recipe for onion rings

Peel the onions then cut them into horizontal slices about 1.5 - 2 cm thick to obtain rings.

Prepare the batter by whisking the eggs, flour, two tablespoons of olive oil and carbonated water.

The batter must be smooth but not liquid so if it is too watery add flour while if it is too thick you can soften it with milk. Salt and pepper.

Heat the peanut oil in a high pan (170° optimal temperature) then dip them in the batter and pour them immediately into the pan for frying. Let them brown then drain them on absorbent paper to remove excess grease.

Let's compose

Divide the sandwich into 2 slices and toast it in the oven at 180° for 5 - 10 minutes. Place the sauce with 5 meatballs on top of a slice, closing with the second slice of bread and enjoy with onion rings and a cold drink.

Very good!