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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 390 minutes, Preparation Time - 90 minutes

• Source

  All Recipes

| 1. Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes. | 2. Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs. | 3. Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter. | 4. Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary. | 5. Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	3		peeled	806.9352	0.0	179.5204	4.5333
pig foot	2			806.9352	0.0	179.5204	4.5333
pork neck	1	pound	bone	806.9352	0.0	179.5204	4.5333
tomato paste	2	cans		278.8	64.294	14.687999999999999	1.598
water	1 1/2	cups		0.0	0.0	0.0	0.0
tomato puree	2	cans		624.72	147.6312	27.125999999999998	3.4524
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
baking soda	3/4	teaspoon		0.0	0.0	0.0	0.0
italian bread	1	loaf		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
egg	6		beaten	429.0	2.16	37.68	28.53
pork	1	pound	ground	1705.536	0.0	63.0958	159.0775
veal	1	pound	ground	607.4680000000001	6.3467	98.3736	20.9894
beef	1	pound	ground	898.1139999999999	0.0	88.0877	57.7424
olive oil	1	tablespoon		238.68	0.0	0.0	27.0
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
salt pepper	to taste			806.9352	0.0	179.5204	4.5333
hard egg	6		peeled boiled	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.