Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meatballs
Tomato sauce
To gratinate
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
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Meatballs
Soften the bread in milk for approx. 30 mins. Add the meat to the bread, mix and season. Knead well by hand until the ingredients form a compact mass. Shape the mixture into 12 balls. Heat the oil in a frying pan, fry the meatballs all over for approx. 8 mins., transfer to the prepared dish.
Tomato sauce
Heat the oil in the same pan. Sauté the onion and garlic for approx. 5 mins. Add the tomatoes, water and basil, season, reduce for approx. 15 mins. Add the sauce to the dish containing the meatballs.
To gratinate
Scatter the mozzarella, parmesan and reserved basil leaves on top of the meatballs. Drizzle with oil, season. Gratinate for approx. 15 mins. in the upper half of an oven preheated to 220°C.
| Serve with: | Spaghetti or crunchy bread. |
|---|
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