Sicilian Polpettes

Ingredients for 4 servings:

• 375 g minced beef
• 250 g Mett (pork meat)
• 1 roll, stale
• 1 egg(s)
• 50 g Parmesan, grated
• 1 bunch of parsley
• 3 tbsp olive oil
• salt and pepper
• 1 ½ kg tomatoes, ripe
• 1 onion(s)
• 3 tbsp oil
• 1 sprig(s) chervil
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

small meat dumplings

Soak the bread rolls in cold water, squeeze out excess water, and add to the meat. Add the egg, spices, and Parmesan cheese. Wash the parsley, shake dry, chop, and add to the meat. Mix everything well. Form the meat mixture into small dumplings and fry in heated oil for about 8 minutes, stirring the pan frequently to ensure the polpetten retain their round shape. For the sauce: Wash the tomatoes, halve them, remove the seeds, and squeeze out the juice. Peel the onion, slice them into rings, and sauté in heated oil for 1 minute. Add the tomatoes, chervil, and sugar; simmer for about 1 hour. Strain the tomatoes through a sieve. Season the sauce to taste. Serve the sauce separately with the polpetten. Serve with white bread. By the way: The sauce takes the longest, so start with that.