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Meatballs of Saint Anthony

Meatballs of Saint Anthony

Every year in mid-January, Assisi celebrates Saint Anthony, who – according to legend – once saved the city from a plague. Traditionally, a Piatto di Sant'Antonio Abate is served for the occasion. The meatballs on the offering plate are a typical and very popular main dish of Umbrian cuisine.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 1 hour 15 minutes
Course main dish, meat
Cuisine Italian, umbria
Servings 30 meatballs
Calories 76 kcal

Ingredients
 

For the meatballs:

  • 400 g mince beef and pork
  • 150 g bread rolls - dried, hard
  • 2 tablespoon raisins
  • 1 tablespoon nuts traditionally, pine nuts
  • 2 eggs
  • 3 tablespoon Parmesan grated
  • 1 TS parsley
  • 1 tsp. salt
  • 1 pinch pepper

For the sauce:

  • 1 tablespoon olive oil extra virgin
  • 1 clove garlic
  • 800 ml tomato sauce
  • 1 tablespoon basil

Instructions
 

  • Cut bread into pieces and soak in a little water for 10 minutes. Then squeeze firmly. Mix the bread with the mince, eggs, Parmesan, raisins, chopped pine nuts and parsley, season with salt and pepper. Form about 16 meatballs from the mixture. If the meatball dough is too soft, mix in 1-2 tablespoons of breadcrumbs.
  • In the meantime, fry a whole, peeled clove of garlic in oil. When golden brown, remove the garlic and add the tomato sauce. Simmer for 10 minutes. Add the meatballs to the sauce and simmer gently for 20 minutes. Season the sauce with salt if desired. Serve with plenty of fresh basil and bread.

Nutrition

Calories: 76 kcalCarbohydrates: 14.7 gProtein: 1.8 gFat: 1.4 gSaturated Fat: 0.3 gPolyunsaturated Fat: 0.3 gMonounsaturated Fat: 0.6 gTrans Fat: 0.002 gCholesterol: 11.3 mgSodium: 305.2 mgPotassium: 104.7 mgFiber: 1 gSugar: 10.3 gVitamin A: 145.8 IUVitamin C: 2.1 mgCalcium: 18.6 mgIron: 0.5 mg
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