Meatballs with tomato sauce
- 250 g of minced meat
- 1 egg
- 2 spoons of Parmesan cheese
- 1 slice of bread
- 1 clove of garlic
- 3 spoons of olive oil
- Half glass of milk
- Salt, pepper, cumin
- 150/200 ml tomato sauce
- Half onion and half carrot
- 2 bay leaves, fresh herbs (thyme, rosemary, sage)
Dice the onion and carrot and cook in a pan with 3 spoons of olive oil and 3 spoons of water for about 10 minutes (=soffritto).
In the meantime shape the meatballs. Soak the bread in the milk. When it softens, drain it. In a bowl, mix it with the minced meat, egg, cheese, garlic previously smashed, some salt and pepper and a teaspoon of cumin. Use your hands and mix all ingredients. Form 6/8 balls using a small amount of meat. Press and roll it between your hands until it becomes compact and round.
When the ‘soffritto’ is ready throw the meatballs in the pan and let them cook at high fire 1 minute per side until they become brown. Poor tomato sauce onto the meatballs, add the fresh herbs, add salt and pepper and cook for about 20 minutes at medium heat. Every now and then give it a stir with a wooden spoon.
If you like a stronger taste add to the soffritto some chilli pepper flakes and some ginger thinly cut.
Use Organic datterini tomato sauce to have a sweeter flavour.
Do you like mushrooms? Wash and cut a bunch of mushrooms and add them in the pot right after the tomato. Let them cook and absorb the meaty flavour of your sauce.