Goodness of tradition
- 400 grams of minced veal or beef
- 500 gr of chopped tomatoes
2 eggs - 60 grams of Parmesan cheese grated cheese
- 4 slices of bread
- 100 ml of milk
- 1 small onion
- 1 bunch of parsley
taste - 3 tablespoons extra virgin olive oil
soften the white bread in milk, private edges, or stale bread. Leave it in for about ten minutes. Squeeze the well and place in a container, where even add the ground meat.
Mix with your hands all by adding the eggs, Parmesan cheese, finely chopped parsley, salt and pepper. The dough for your meatballs to the sauce should have a certain consistency without being too soft, otherwise the patties during cooking will open.
A good test to see if the consistency is right consists in taking the dough in one hand and hold it for a few seconds in a vertical downward. If it falls slowly without flaking once it is ready, or even add some Parmesan or alternatively the breadcrumbs. But be careful not to add too much otherwise the meatballs become too harsh.
With hands formed into balls of approximately 4 cm in diameter. If you want to use the meatballs to the sauce as a sauce for pasta, make them smaller. In a pan put a tablespoon of extra virgin olive oil, add the thinly sliced small onion, a little water to keep it from burning and a pinch of salt. Let it simmer until it becomes transparent, then add the chopped tomatoes, salt and pepper, and cook for a few minutes, then put us inside the meatballs and cover with the lid.
Cook over low heat for about twenty minutes. If at the end of cooking the sauce would be too liquid, simmer for a few minutes without a lid, so that evaporating the liquid part face thicken the sauce. Serve the meatballs to the sauce, sprinkle with chopped parsley yet.