Meatballs in tomato sauce Skip to content
Fleischbällchen in Tomatensauce

Meatballs in tomato sauce

Ingredients for 40 pieces:

400 g minced meat, 2 slices of sliced ​​bread, 1 egg, 30 ml milk, 25 g Dijon mustard, 40 g ketchup, 1 teaspoon Provençal herbs, 1/2 teaspoon salt garlic, salt, ground black pepper, 40 g of wheat flour, extra virgin olive oil for frying and 350 g of homemade tomato sauce.

Preparation: Mix egg with milk, mustard and ketchup. Add the two slices of sliced ​​bread. We mash it with a fork until we obtain a homogeneous porridge in which no pieces of bread can be seen. Add the Provençal herbs and garlic salt and season to taste. Add the minced meat and mix well to incorporate all the ingredients and flavors. We form the meatballs by taking small portions, rolling them and passing them through flour. Heat plenty of extra virgin olive oil in a frying pan and fry over high heat for a minute. We want them to be sealed on the outside, so we carefully turn them over when frying. Drain the meatballs on absorbent paper before placing them in a casserole dish with the tomato sauce and cooking for 10 minutes. We serve immediately.

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