Mini meatballs with tomato sauce

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 clove(s) garlic, chopped
• 1 can of tomatoes, chopped, drained, 520 g
• 2 tbsp tomato paste
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• salt and pepper
• some basil, chopped
• 3 tbsp cream
• 400 g minced meat
• 1 tbsp olive oil
• 1 roll, from the day before
• some milk
• 1 onion(s), chopped
• 1 clove(s) garlic, chopped
• ½ bunch parsley
• 1 handful of basil, chopped
• salt and pepper
• Oil, for frying

Instructions

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

The ideal finger food for the buffet or as an aperitif

For the sauce, heat the olive oil in a pan and sauté the garlic and onion. Add the drained tomatoes, bring everything to a boil, and simmer for about 5 minutes. Stir in the tomato paste, then stir in the sugar and lemon juice. Simmer on low heat for at least 30 minutes. The longer the sauce simmers, the better it will be. For the meatballs, soak the bread roll in the milk, then squeeze out the excess liquid and tear it into pieces. Mix the minced meat with the oil, bread roll, onion, garlic, basil, parsley, salt, and pepper until everything comes together into a compact mass. Form the mixture into walnut-sized balls (wet your hands slightly if necessary). Heat enough oil in a frying pan and fry the balls over medium heat for 8-10 minutes, then drain. Meanwhile, puree/strain the tomato sauce and bring back to a boil. Stir in the cream and season with salt, pepper, and basil. The sauce is distributed on decorative plates, the meatballs are garnished with toothpicks, and arranged on top. Tip: Served with a salad or pasta, the meatballs with tomato sauce quickly become a delicious main course.