John Myers
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Polpette Alla Tina
The perfect polpette alla tina recipe with a picture and simple step-by-step instructions.
Meatballs:
- 800 g Ground beef
- 1 Egg
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tsp Sweet paprika powder
- 1 tsp Mustard
- 6 tbsp Breadcrumbs
- 6 tbsp Freshly grated Parmesan
- 2 tsp Smoked chili paste
- 1 tbsp Italian herbs
- 1 tsp Fenugreek powder
- 1 tsp Tellicherry pepper
- 1 tsp Freshly grated nutmeg
- 1 tbsp Oil
Sauce:
- 2 Onions
- 1 Clove of garlic
- 1 Pointed peppers yellow
- 200 g Tomatoes
- 200 g Oil
- 2 tbsp Tomato paste
- 150 ml Pinot Noir
- 1 Can Cherry date tomatoes
- 1 tsp Seasoned salt from my KB
- 1 tsp Knobipfeffer from my KB
- 1 pinch Fenugreek powder
- 1 pinch Sugar
- Italian herbs
- 3 Bay leaves
- Rosemary fresh
- 250 g Mozzarella
- 250 g Freshly grated Parmesan
- 250 g Chopped basil
Meatballs:
- Knead the minced meat with the egg, spices, herbs, mustard, breadcrumbs, cheese, chili paste and form small balls. Heat the oil and fry the meatballs until crispy! Don’t turn the balls, shake the pan and when the balls come off on their own they are done! Place on paper towels and set aside!
sauce
- Peel the onions and garlic. Cut the onions into fine wedges and finely grate the garlic. Wash and clean the peppers and cut into strips. Wash the tomatoes, quarter them, remove the stalk and quarter them. Heat the oil in a pan and roast the onions with the garlic in it and then add the paprika, fry briefly and add the tomato paste, then the tomato cubes. Sizzle everything for 2 minutes.
- Deglaze with red wine and add cherry tomatoes, rosemary and bay leaves. Season to taste with seasoned salt, garip pepper, fenugreek, pepper, chili paste, sugar and herbs. Mix with meatballs and put in a baking dish!
Fan-assisted oven / preheat 180 degrees!
- Pluck the mozzarella and spread on the meatballs, sprinkle with Parmesan! Braise in the oven for about 30-40 minutes! Sprinkle with basil and serve with pasta!
- There was also a salad!
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