Romagnola beef meatballs in tomato sauce with pan-cooked artichokes
Osteria L'Aldiquà

Type of recipe: Main courses



Quantities for 6 people:

For the meatballs

  • 1kg minced Romagnola beef
  • 300g fresh spinach
  • 5tbsp Parmigiano Reggiano cheese
  • 2tbsp Ricotta cheese
  • crumbs of a stale bread roll
  • 2 eggs
  • ½ clove garlic
  • 1 small onion
  • salt, pepper, extra-virgin olive oil, flour and milk

For the artichokes

  • 6 artichokes
  • 1 clove garlic
  • ½ lemon
  • salt, pepper, extra-virgin olive oil and parsley

Preparation method:

Steam the spinach. Allow to cool, then squeeze and chop finely. Chop the garlic, soak the bread roll in milk and squeeze. Place the meat in a large bowl, add the spinach, Ricotta, cheese, bread, garlic and eggs. Season with salt and pepper. Mix until all the ingredients are well amalgamated. Form medium-sized meatballs, toss in flour and cook quickly in boiling oil. Dry the meatballs on absorbent kitchen paper.

Place the chopped onions in a pan and fry until golden. Add the tomato purée and salt and pepper to taste. Bring to the boil, then add the meatballs and a little warm water. Cover and cook over a low heat for 30 minutes or until the sauce thickens.

Clean the artichokes, cut them in half and put them in a bowl of cold water acidulated with the lemon. Drain, dry on kitchen paper then place in a large frying pan with a little oil and a clove of garlic. Season with salt and pepper and brown, turning delicately. Add a drop of warm water and finish cooking. Serve garnished with some chopped parsley.