Meatballs with mozzarella and tomatoes

Ingredients for 6 servings:

• 750 g minced beef
• 3 tbsp milk
• 1 egg(s), beaten
• ½ slice(s) white bread, without crust
• 50 g breadcrumbs
• 6 slice(s) beefsteak tomato(s)
• 1 ball of mozzarella, cut into 6 slices
• 6 anchovy fillets (can)
• 1 tbsp oregano, freshly chopped
• Salt and pepper, black
• vegetable oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Polpette, the Italian meatball with a twist

Preheat oven to 200°C. In a small saucepan, gently heat the milk with the bread until the bread has absorbed the milk. Stir with a fork until it forms a paste and let cool. Place the beef, bread mixture, and egg in a bowl, season with salt and pepper, and mix thoroughly. Form the mixture into 6 flat meatballs. Place the breadcrumbs on a flat plate and coat the meatballs in the breadcrumbs on both sides. Heat 5mm of vegetable oil in a large frying pan and brown the meatballs for 2 minutes on each side. Then place the meatballs next to each other in a greased, ovenproof dish. Place a slice of tomato on each meatball, sprinkle with oregano, and season with salt and pepper. Top with 1 slice of mozzarella cheese. Halve the 6 anchovy fillets again from the top and place 2 halves crosswise on each mozzarella. Then bake the whole thing in the oven for 10-15 minutes until the mozzarella is melted. Enjoy with a fresh salad, ciabatta, and a local wine.