Fonte: tavolartegusto.it

Presentation
A main course made of meatballs prepared with ground beef, eggs, Parmesan cheese, milk, breadcrumbs, nutmeg, and salt in a sauce of tomato pulp, garlic, extra virgin olive oil, and salt.

Ingredients
(for 3 servings)

For the meatball mixture:

• 350 g of ground beef (for ragù, not too lean)
• 2 small-medium eggs
• 5 tablespoons of grated Grana Padano cheese
• 5 tablespoons of milk
• 1-2 tablespoons of breadcrumbs
• 1/2 teaspoon of nutmeg
• Salt

For the sauce:

• 400 g of tomato pulp
• 2 garlic cloves
• 3 tablespoons of extra virgin olive oil
• Salt

Preparation
In a large bowl, combine the ground beef, eggs, Grana Padano cheese, breadcrumbs, salt, and nutmeg.
Mix together and gradually add the milk until the mixture is soft and homogeneous.
Form the meatballs.

For the sauce, pour the tomato pulp into a tall saucepan.
Rinse the can by adding about 1/4 cup of water to the pulp to dilute it. Blend well until smooth and velvety.
In a large pan, add the peeled and slightly crushed garlic cloves with the olive oil.
Let them fry for about 1 minute, until golden on both sides.
Add the tomato sauce, stir, and let it simmer for a few seconds, without bringing it to a boil.

Finally, add the meatballs, placing them next to each other.
Let them cook on low heat for 10 minutes with the lid on.
After the time has passed, shake the pan to stir the sauce and, using a spoon, pour the hot sauce over the top of the still slightly raw meatballs. Cover the pan again and cook for another 5 minutes.
After the indicated time, open the lid again, turn the meatballs using two forks, and continue cooking over moderate heat without the lid.
Finally, add salt and cook for another 10-15 minutes.
Serve.

Allergens

• Eggs: listed as allergens in EU Regulation 1169/2011
• Grana Padano: milk allergens
• Milk: listed as allergens in EU Regulation 1169/2011
• Breadcrumbs: cereals containing gluten, listed in EU Regulation 1169/2011
• Nutmeg: possible reaction in case of spice intolerance
• Tomatoes: possible cross-reaction in case of grass pollen sensitivity
• Garlic: very rare cases of garlic reactivity
• Extra virgin olive oil: uncommon allergies; no intolerance described

Notes
– If serving to a child, you can present the meatballs whole and then crush them with a fork to help with intake.

– When preparing for children, ensure the size of the ingredients is uniform for easier presentation.

Safety / Intended Use
– Suitable for individuals suffering from anorexia, weight loss, and xerostomia (dry mouth).

– In the presence of dysphagia (difficulty chewing or swallowing), present the meatballs whole and then crush or cut them into small, uniform pieces.

– Use with caution depending on tenderness, texture, acidity, or spiciness in cases of mucositis (inflammation and lesions in the oral cavity).

– Not recommended in case of nausea and vomiting.

– Produced and handled in strict hygienic conditions.