- 400gr ground meat (a mix of 2 different meats)
- 2 eggs
- Grated Parmigiano Reggiano PDO
- 350gr tomato pulp
- 2 garlic cloves
- ½ onion
- Extra virgin olive oil
- Salt & Pepper
For the dough of meatballs, pour into a bowl the ground meat. Add minced parsley, grated Parmigiano Reggiano and breadcrumbs.
Join the eggs and mix with your hands.
Regulate salt and pepper and keep on mixing until smooth.
Create all your meatballs (approximately 20gr each).
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.
In another pan, sauté garlic and onion with extra virgin olive oil. Add the tomato pulp and regulate salt and pepper.
Leave to cook over low heat for 10 minutes.
Serve your tomato sauce in a deep dish and lay the meatballs on top.