Weekday Italian dinner in the form of juicy meatballs flavored with lemon and Parmesan cooked in a delicious tomato sauce.
- Prep Time: 15 min Cooking Time: 15-20 min
- 4 servings
Meatballs:
- 1 yellow onion
- 1 slice of white bread, French bread (30–40 g)
- 1 egg
- 1.5 dl coffee creamer
- 1 tsp salt
- 600 g mixed minced meat
- 1 lemon
- 1.5 dl parmesan cheese, grated (save ½ dl parmesan for serving)
- black pepper, freshly ground
Tomato sauce:
- 2 cloves of garlic
- 0.5 dl olive oil
- 3 anchovy fillets
- 2 cans of San Marzano tomatoes (each 400 g)
- 1 bunch fresh parsley leaves
Meatballs:
Take out a large bowl. Finely chop the onion and cut off the edges of the bread. Place the onion and bread in the bowl.
Put in eggs, coffee cream, salt and a few strokes with the pepper mill.
Let it stand and “saw” itself as I always say. It should be a homogeneous mass. Leave for 10 minutes (then you can start with the sauce).
Place minced meat, grated lemon peel, parmesan and parsley stems in the bowl. Huh? Did you buy parsley for the sauce? Just take the stems (save the leaves, that is), cut them as finely as you can/chop them and mix them into the mince.
Form meatballs and place on a plate.
Tomato Sauce:
Slice the garlic thinly and brown it in the oil in a tractor pan. The garlic should turn golden brown.
Add anchovies and tomatoes, let cook for 5 minutes.
Put the meatballs down and put a lid on. Now we’re going to simmer, everything should be simmering for 15–20 minutes.
When it’s time! Chop the parsley leaves and sprinkle them and the rest of the parmesan over the meatballs and sauce.
Tags: Beef, Polpette, Pork, Tomato Sauce