Meatballs: the ladybird missing dots (polpette in tomato sauce)

Meatballs are, perchance, the Italian answer to hamburger: the concept is similar, minced meat, dressed in a certain fashion, etc. I will come agin on the hamburger topic, because I appreciate them very much, when they are a dish made to order and the ingredients, bread and sauces included, are not industrial products. But this is not the place where to discuss such a delicate amount of considerations. Thus let's go back to Meatballs: first of all they are perfect as finger food, if fried, so they also are ideal for a picnic, secondly they accompany salad very well because they are tender and tasty, third they may be served with some yogurt sauce, according to the Greek fashion of the bifteki.

A galaxy of one-bite spinach meatballs, 

orbits around a semi-hamburger

(the invisible secret ingredient is a potato*:

aunt Mary's recipe)

Finally, however they can be cooked in a rich tomato juice. The tomato will surrender its natural tenderness, the meatballs will disclose their closest secrecies. The combination is so intense, happy and justified that you have the chance to use the sauce to dress some pasta and the meatballs as a second dish, without spoiling their ierogamic unity. Who does not remember the deeply touching and tender scene of the Disney's Lily and the trump? Unreal but pleasing for the eye!

I would warmly discourage you to combine

this type of sauce with normal spaghetti,

cause spaghetti are a slippery format of past,

but I am not a dictator!

I would instead appoint my choice on pennoni (big penne),

maccheroni, conchiglioni (big shells)

or mezze maniche (litterally half sleaves),

or malloreddus (Sardinian gnocchetti).

Only a small sample so to be even more confused

Perfect format: Maccheroni alla chitarra De Cecco

http://www.dececco.it/EN/

[Square section egg-spaghetti]

Anyways, the reason why this recipe reminds me of a ladybird is double: a more than dear friend of mine, Morena, likes ladybirds, they are her totemic insect, and she also likes to prepare some chard meatballs, which look beyond expectations, and taste beyond imagination.

Cut the Swiss card in to little peaces, 

fry it 5 minutes in some extra-virgin olive oil,

add it to the meatball mixture 

and release them into the sauce.

Add to the tomato sauce some

basil and a siberian tiger tusk...kidding is a clove of garlic.

My mom's recipe:

500 gr beef minced meat;

100 gr of grated Parmigiano;

1/2 grated onion;

80 gr of breadcrumbs;

1 generous sprinkle of salt,

black pepper and nutmeg;

1 egg;

1/3 glass of white wine.

How beautiful they look like in the end, and how exquisite:

gleaming in the indulgent oily confirmation.

The final result in a recipe from Abruzzo,

Robert De Niro's region.

The picture is taken by

http://www.madeinkitchen.tv/blog/slideshow/cosa-avete-cucinato-oggi-27-settembre-2010/

* Meatballs with herbs and potatoes (x 8 people)

Ingredients:

• 5-600 gr. minced meat: half pork, half beef.
• 100 gr. (or more) grated parmesan cheese;
• 1 medium potato;
• 1 egg plus a yolk [if the eggs are small, add 2 entire eggs];
• 2 slices of white bread;
• milk (for softening the bread);
• ½ a glass of white wine [excellent Marsala liquor too];
• parsley (fresh is better, but dried one is excellent though);
• nutmeg (a flavoursome sprinkle);
• black pepper (a generous sprinkle);
• salt (the right amount);
• chives [or a fresh grated onion];
• extravirgin olive oil for frying.

Cooking tools:

• a large bowl;
• a board [if you have to chop the onion];
• a flat pan;
• a wooden paddle;
• a plate lined of blotting paper;
• a platter;
• a pinch.

Procedure:

1. Boil the potato, mash it and leave it there to chill [the egg has not to touch the hot potato];
2. Mix all the ingredients in the bowl [you might use a fork];
3. Prepare the meatballs;
4. Fry the meatballs in hot boiling oil;
5. Do not turn them too often;
6. Put them on a platter;
7. Serve with roasted potatoes;
8. combine with red wine.