ReceptnaptárPolpette al sugo (Italian meatballs in tomato sauce)
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Ingredients
Method
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- Knead the meat with the squeezed-out bread, egg, Parmesan, parsley, crushed garlic, salt and pepper.
- Shape into walnut-sized balls and brown them all over in the oil (or bake at 200 °C for 15 minutes).
- Bring the passata to the boil in a saucepan with 200 ml water and the basil and season.
- Add the meatballs and simmer covered over low heat for 25-30 minutes.
- Serve with pasta or bread; it keeps 4 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
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