Sardinian dumplings

Ingredients for 3 servings:

• 300 g minced meat, mixed
• 1 small bunch of parsley, flat
• 100g Grana Padano
• 1 egg(s)
• 1 egg yolk
• 50 ml milk, maybe a little more
• ½ clove(s) garlic
• ¼ onion(s), red
• 3 tbsp extra virgin olive oil
• some sea salt, fine
• some pepper, black from the mill
• 1 pinch of nutmeg
• possibly breadcrumbs
• 600 g tomatoes, pureed
• 75 g peas, young
• 1 tsp, leveled tomato paste
• 1 clove(s) garlic
• 2 small bay leaves
• 5 leaves mint, fresh
• 3 tbsp extra virgin olive oil
• 1 pinch(s) of sugar
• some sea salt, fine
• some pepper, black from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Sardinian meatballs in tomato sauce

For the polpette, finely chop the parsley, half a garlic clove, and a piece of onion and mix with the other ingredients. Then knead thoroughly with your hands until a smooth mixture forms. If the mixture is too runny, add a little more breadcrumbs. If the mixture is too thick, add a splash of milk. Form the mixture into about 15 balls and fry them all over in hot (!) olive oil. Then, depending on the size of the polpette, cook the balls on medium heat for another 5-10 minutes. Remove the finished polpette from the pan and set aside on a plate. Meanwhile, prepare the sauce. Heat some olive oil in a pan on medium heat. Peel the garlic and add it to the hot olive oil along with a mint leaf for 1-2 minutes. Before the garlic clove turns brown, remove the garlic clove and the mint leaf. This step is only to give the olive oil a light garlic and mint flavor. Deglaze with the passata and add the remaining ingredients. Cook over medium heat for 5 minutes. Season to taste with salt, a pinch of sugar, and black pepper. Meanwhile, drain the cooked polpette on kitchen paper and then add them to the sauce. At the same time, add the baby peas and cook for 5 minutes. “Polpette alla sarda” is traditionally eaten with bread or a roll as a side dish.