Meat balls in tomato sauce/’Polpette al sugo’

Difficulty:  Time:

INGREDIENTS (x 50 small balls):

• - 500 g lean minced beef meat
• - 2 big slices sourdough bread (about 150 g)
• - 250 ml milk
• - 1 egg
• - 1 garlic clove, thinly chopped (optional)
• - 1 handful of grated parmesan
• - 30 g grated mature English Cheddar cheese
• - 1 large handful of parsley, finely chopped
• - salt/pepper
• - oilseed (to fry)

For the tomato sauce have a look to the corresponding recipe.

WHAT TO DO:

• 1. Before starting, prepare the tomato sauce.
• 2. Then, in a large bowl thoroughly mix the minced meat with the egg, salt, pepper, Parmesan, cheddar, parsley and garlic (optional). It is best to mix it with your hands, but a fork can do too.
• 3. When uniform, take a small amount out of the mix and roll it into a little ball with your hands, previously spilled with cold water.
• 4. In the meanwhile pre-heat some oilseed in a non-sticky grilling pan. When hot, throw the meatballs into the oil and fry them until slightly brown. When done, take them out from the oil and place them on a plate that already has some kitchen towel on it. The kitchen towel is there to absorb the extra oil.
• 5. Throw the meatballs into the tomato sauce and flavour up to its first boil, then for about 5-10 minutes more.

TIPS & TRICKS:

• - Basically this recipe uses the ‘schiacciatine’ recipe to make meatballs instead of the hamburger shape. The main difference is in the final step, when the breadcrumbs you use for schiacciatine are actually not used at all here. Moreover, the meatballs need to be fried in olive oil before putting them into the tomato sauce.
• - You can choose the oilseed that you prefer to fry the meatballs. It is important that you fry it with high temperatures. My mum prefers the sunflower one, but it’s really up to you.
• - The dish can be served either warm or alternatively cold during summer meals.