“I serve this dish to the table every week. I remember that my grandmother used a piece of cloth that she spread on her palms to shape the meatballs so that they would be beautiful.” Micaela explains that the dish originated in Jewish-Roman kitchens. “When there wasn’t enough money to buy meat, they used crushed bones as a substitute which gave the dish its special flavor.”
Ingredients for Ngozzamoddi- Jewish Roman Meatballs
For the Meatballs
- 10.5 oz (300 grams) ground chicken
- 10.5 oz (300 grams) ground veal
- 4 slices (3.5 oz/100 grams) bread old or stale is fine
- 1 egg
- 1 teaspoon breadcrumbs
- pinch cinnamon
- Salt to taste
- ground black pepper to taste
For the sauce:
- ½ cup olive oil
- 2 celery stalks thinly sliced
- 23.5 fl oz (700 ml) crushed tomatoes
Instructions
Prepare the Meatballs:
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1. Soak the bread in water, then squeeze as much liquid out as possible.
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2. In a large bowl, place the meats, bread, egg, breadcrumbs, cinnamon, salt and pepper and mix well. Form the mixture into 6 meatballs and place on a baking sheet lined with parchment paper.
Prepare the Sauce:
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3. Place the olive oil, celery, and tomato in a large pot and bring to a boil. Reduce the heat and cook for about 20 minutes until the sauce is reduced.
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4. Carefully place your meatballs in the sauce, cover and cook for 30-40 minutes. Taste and adjust the seasoning if necessary.