Kids Cheese Tortellini with Red Sauce, Meatballs and Parmesan Cheese
The exact origin of meatballs is unknown. They are a staple food item worldwide. As for Italian meatballs, their origins can be traced back to ancient Roman times. Meatballs were created out of necessity, mainly because meat was of such poor quality and limited availability. To compensate, the early Roman recipe added bread soaked in milk, herbs, and spices to improve flavor and create a greater yield.
Ingredients
- ¾ -1 lb tortellini
- ½ lb ground beef
- ½ lb ground veal
- 2 cups of bread soaked in milk
- TT black pepper
- 1 cup grated Grana Padano
- 1 ea egg
- 1 whole tomatoes, canned
- 1 ea celery stalk
- 1 small onion
- 1 ea carrot
- 2 ea garlic clove, divided
- 1 ea bay leaf
- ½ cup Extra Virgin Olive Oil
- 1 tbsp. fresh parsley
- TT salt and pepper
Directions
Prepare meatballs by incorporating ground meat, soaked bread, Grana Padano, black pepper, 1 garlic clove minced, egg and parsley. Mix well and form small balls. Bake at 375 for 10-15 minutes. Sauté garlic, bay leaf, onions, carrots and celery briefly. Add 2 tbsp. tomato paste. Add pureed tomatoes and bring to a simmer. Add meatballs with pan juices to the sauce and simmer for 30-45 minutes longer. Discard carrot, onion, bay leaf and celery. Season with salt and pepper. Plate hot tortellini accordingly with red sauce and meatballs and then top with cheese and fresh parsley.
