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  • You are in: Home » Recipes » MEATBALLS IN TOMATO SAUCE - Speciality from Naples

MEATBALLS IN TOMATO SAUCE - Speciality from Naples

MEATBALLS IN TOMATO SAUCE - Speciality from Naples

For 4-6 servings:

  • 1 kg minced veal
  • A few sprigs of flat-leaf parsley
  • 2 slices day-old bread, soaked in 3 tablespoons milk
  • 2 tablespoons olive oil
  • 1 carrot, coarsely chopped
  • 1 small onion, coarsely chopped
  • 800 g ready-made tomato passata
  • ½ garlic clove
  • 1 egg, beaten
  • Salt and freshly ground black pepper

Combine the veal, parsley, egg and soaked bread in a large bowl. Season with salt and pepper. Mould the mixture into 20 meatballs and fry gently in a pan with the olive oil, carrot, celery and onion. Add the tomato passata and leave to simmer over a low heat for about 20 minutes. Add the meatballs to the pan and cook for a further 25 minutes.

 
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