Social Foodies
Method
To prepare very tasty meatballs in spicy sauce, start by preparing the mixture for the meatballs. Take a large bowl and put the minced meat into it, add the 2 eggs, salt and pepper ground at that time, fennel seeds, chopped parsley, Parmesan, powdered garlic and onion (to taste) and the breadcrumbs. Work the mixture by hand until it is blended well. Add a drop of milk if the mixture seems to stiff. Leave to rest in the fridge for a few minutes.
Meanwhile, put 1 spoonful of extra virgin olive oil and the finely chopped half of white onion in a saucepan and brown. As soon as the onion has softened, pour in the Petti organic datterini passata - organic grape tomato purée. Add a little water, the salt and pepper ground at that time, and the chilli pepper powder. Cover the saucepan and leave to cook over a low heat for 5/10 minutes, stirring delicately from time to time with a wooden spoon.
Prepare the meatballs in spicy sauce. Moisten the palm of the hand to shape them. When ready, pour 1 cm of extra virgin olive oil into a frying pan and heat it. When the oil is at the right temperature, place the meatballs one by one in the frying pan. They will be ready when they are golden brown all over. Put them on absorbent paper to eliminate the oil in excess and then transfer them to the saucepan with the sauce. Leave the meatballs to cook slowly in the sauce for another 20/30 minutes, turning them from time to time so that they don’t stick to the bottom of the saucepan. Serve the meatballs in spicy sauce warm with basmati rice or vegetables au gratin.
Meanwhile, put 1 spoonful of extra virgin olive oil and the finely chopped half of white onion in a saucepan and brown. As soon as the onion has softened, pour in the Petti organic datterini passata - organic grape tomato purée. Add a little water, the salt and pepper ground at that time, and the chilli pepper powder. Cover the saucepan and leave to cook over a low heat for 5/10 minutes, stirring delicately from time to time with a wooden spoon.
Prepare the meatballs in spicy sauce. Moisten the palm of the hand to shape them. When ready, pour 1 cm of extra virgin olive oil into a frying pan and heat it. When the oil is at the right temperature, place the meatballs one by one in the frying pan. They will be ready when they are golden brown all over. Put them on absorbent paper to eliminate the oil in excess and then transfer them to the saucepan with the sauce. Leave the meatballs to cook slowly in the sauce for another 20/30 minutes, turning them from time to time so that they don’t stick to the bottom of the saucepan. Serve the meatballs in spicy sauce warm with basmati rice or vegetables au gratin.
Ingredients for 4 people
For about 20 meatballs
250 gm minced beef
250 gm minced pork
2 eggs
1 spoonful fennel seeds
1 spoonful chopped parsley
Garlic powder
Onion powder
2 spoonfuls grated Parmigiano Reggiano (Parmesan) cheese
5 spoonfuls breadcrumbs
Milk
Salt and black pepper ground when needed
Extra virgin olive oil
250 gm minced beef
250 gm minced pork
2 eggs
1 spoonful fennel seeds
1 spoonful chopped parsley
Garlic powder
Onion powder
2 spoonfuls grated Parmigiano Reggiano (Parmesan) cheese
5 spoonfuls breadcrumbs
Milk
Salt and black pepper ground when needed
Extra virgin olive oil
For the sauce
500 gm Petti organic datterini passata - organic grape tomato purée
Half a white onion
Chilli pepper powder
Salt and black pepper ground when needed
Extra virgin olive oil
