Polpette in tomato sauce

Ingredients for 3 servings:

• 300 g minced beef
• 30 g breadcrumbs
• 40 g grated Parmesan cheese (Parmigiano Reggiano)
• 1 tbsp olive oil
• 1 egg(s), size M
• 1 egg yolk size M
• 1 tbsp parsley, chopped
• 1 tbsp, dried dried oregano
• 1 tsp sweet paprika powder
• salt and pepper
• 1 can tomatoes, chopped
• 1 tbsp tomato paste
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 300 ml vegetable stock
• 1 pinch(s) of sugar
• 1 tsp rosemary
• 1 tsp thyme
• salt and pepper
• e.g. fresh basil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

For the tomato sauce, first finely dice the onions and garlic and then sauté in 1 tablespoon of olive oil. Add the tomato paste and after a short time deglaze with the vegetable stock and pizza tomatoes. Add the thyme, rosemary, sugar, salt, and pepper and simmer over low heat for 30 minutes. Then lightly puree. Meanwhile, for the meatballs, mix the ground beef, breadcrumbs, eggs, parsley, oregano, 1 tablespoon of olive oil, Parmigiano, paprika, salt, and pepper in a bowl and let stand for 15 minutes. Form approximately 25-30 meatballs and sear them on all sides. Reduce the heat, deglaze with the tomato sauce, and let it simmer over low heat. Add fresh basil just before serving. Tastes great with Italian pasta.