Baked Meatballs with Tomato Sauce

Preparations:

1. Peel and quarter the potatoes. Score the tomatoes crosswise.
2. Bring the salted water for the potatoes to the boil. The potatoes 20min. Cook. Then drain and set aside.
3. Bring pure water to the boil in the kettle and briefly scald the tomatoes in a bowl. Then rinse and peel off ice cold. Then quarter, core and cut into pieces.

The meatballs:

1. Soak toasted bread, squeeze it out and add torn pieces to the minced meat.
2. Sweat the finely chopped onions in a little oil and mix with the mince.
3. Chop the olives and add them to the minced meat.
4. Rinse, dry and finely chop the parsley and rosemary. Then add to the minced meat. Mix everything well.
5. Now add the above-mentioned spices, taste well. Should still have “bangs”, because the heat is lost when frying.
6. Shape the balls in olive oil and fry well on all sides.

Tomato sauce:

1. Heat a pan and heat the oil in it. Sweat the onions and garlic in it. Then add some sugar and tomato paste and lightly roast (not too much, otherwise the tomato paste will be bitter).
2. Add the peeled and pitted tomato cubes, fill up with tomato juice, season. Let it boil down for a good 10 minutes.

Final sprint:

1. First place the meatballs in a correspondingly large casserole dish, then the boiled potatoes. All over the tomato sauce.
2. Cut the mozzarella into small pieces, spread over the meatballs and potatoes and the grated Grana Padano.
3. Put everything in the oven preheated to 200 ° C (middle rack) and cook for 45min. gratinated.
4. Then just enjoy.