Ingredients
- 400gr ground meat (a mix of 2 different meats)
- 2 eggs
- Grated Parmigiano Reggiano PDO
- Breadcrumbs
- Parsley
- 350gr tomato pulp
- 2 garlic cloves
- ½ onion
- Extra virgin olive oil
- Salt & Pepper
Preparation of the recipe
1
For the dough of meatballs, pour into a bowl the ground meat. Add minced parsley, grated Parmigiano Reggiano and breadcrumbs.
2
Join the eggs and mix with your hands.
3
Regulate salt and pepper and keep on mixing until smooth.
4
Create all your meatballs (approximately 20gr each).
5
Warm up the oil in a nonstick pan and, when hot, cook the meatballs until they have browned and check they are cooked in the center.
6
In another pan, sauté garlic and onion with extra virgin olive oil. Add the tomato pulp and regulate salt and pepper.
7
Leave to cook over low heat for 10 minutes.
8
Serve your tomato sauce in a deep dish and lay the meatballs on top.
