Polpette in tomato sauce

Ingredients for 4 servings:

• 400 g minced meat, mixed
• 1 egg(s)
• 1 stale bread roll, soaked and squeezed
• salt and pepper
• Paprika powder
• 50 g Parmesan, freshly grated
• 1 can of tomatoes, pureed
• 1 onion(s)
• olive oil
• 1 Pepper
• Basil, a few leaves
• ¼ liter of wine or water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Italian meatballs

Mix the minced meat with the egg, bread rolls, salt, pepper, paprika, Parmesan cheese, and oil to form a dough that is easy to work with and form into equal-sized dumplings. Heat 3 tablespoons of olive oil in a pan and fry the dumplings on all sides until browned and crispy, then remove from the pan and set aside. Add the finely chopped onions to the oil and sauté briefly. Add the deseeded and finely chopped peppers and deglaze with the passata and wine (or water). Bring to a boil, then add the dumplings (polpette). Season the sauce with salt and pepper and simmer on low heat for about 1 hour. Serve pasta cooked al dente with the sauce and the polpette. You can also serve pasta with sauce as a first course and the polpette with a salad as a second course.