Ingredients
500g beef mince or pork mince
1 onion
3-4 cloves garlic
parsley
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
milk
white wine
flour
salt and pepper
olive oil
Directions
In a blender or
mortar, crush 2 cloves of garlic with the parsley and mix with a dash of white wine.
Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.
Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes
Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.
Make small balls and roll each one
in flour.
Cook in plenty of hot oil until they turn
golden brown, drain and place in a
casserole dish.
For the sauce:
Finely chop the onion and the
remaining garlic
Place a little oil from the meatballs into a casserole dish or large earthenware dish 3. Add the onion and
garlic and gently fry until they begin
to brown.
Add the chopped tomatoes and about half a glass of
white wine.
Bring to the boil and cook for 5 minutes
Pour the sauce over the meatballs and then place in a moderate oven for 20 – 25
minutes.
Serve with fresh bread to dip
in the sauce.
