Italian meatballs

Ingredients for 6 servings:

• 3 handfuls of Parmesan, grated
• 3 handfuls of breadcrumbs
• 500 g minced beef
• 1 egg(s)
• 1 onion(s), finely diced
• 1 clove(s) garlic, very finely diced
• Salt and pepper, black
• 2 onions, chopped
• 2 garlic cloves, chopped
• 3 tbsp olive oil
• 3 small cans of tomatoes, peeled
• 1 tsp salt
• 1 tsp sugar
• 1 tsp sweet paprika powder
• 2 tsp oregano, dried

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

like my aunt from Calabria makes them. They taste great with spaghetti.

For the sauce, sauté the onions and garlic in oil until translucent and golden. Roughly chop the tomatoes and add them to the onions. Season with the remaining ingredients and simmer gently for 1 hour. If the sauce is cooked too briefly, it will taste harsh and sour. Only a long cooking time allows the sweet tomato flavor to fully develop. While the sauce is cooking, we’ll make the meatballs: For the meatballs, combine all the ingredients and mix everything into a smooth meat dough. The mixture should be formable into balls, but a little moister than meatball mixture. If necessary, moisten the dough with a little cream or tomato puree. Form small balls (about 3 cm in diameter). Back to the sauce: After the long cooking time, mash any larger pieces of tomatoes with a fork and add the balls. The sauce should now only simmer and should be stirred very gently, otherwise the balls will fall apart. After about 20 minutes, the meatballs are cooked and ready to serve. The sauce may be a bit thick due to the breadcrumbs and Parmesan from the meatballs. It can be thinned again with water or tomato puree. Tip: This recipe gets its incomparable flavor from the long cooking time and the quality of the ingredients. Please use Parmigiano Reggiano or Grana Padano and allow 2 hours for preparation.