Meatballs alla napoletana

Meatballs alla napoletana

Total: 45 min. | Active: 45 min.
lactose-free, gluten-free
Nutritional value / person: 404 kcal
, Fat: 25 g
, Carbohydrate: 12 g
, Protein: 32 g

Ingredients

4 people

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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

300 g minced meat (beef)
180 g salsiccia, squeezed out of its skin, cut into pieces
2 garlic cloves, squeezed
1 onion, finely chopped
1 egg
2 tbsp breadcrumbs
40 g grated Parmesan
½ bunch flat-leaf parsley, finely chopped
½ tsp salt
a little pepper

Sauce

olive oil for frying
1 onion, finely chopped
1 garlic clove, squeezed
1 tbsp tomato puree
800 g beef tomatoes, cut into pieces
3 sprig oregano
½ tbsp sugar
¾ tsp salt
a little pepper
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How it's done

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Meatballs

In a bowl, mix the mince with all the other ingredients up to and including the pepper. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 16 balls.

Sauce

Heat a dash of oil in a non-stick frying pan. Fry the meatballs in batches for approx. 8 mins. all over. Remove and set aside. Heat a dash of oil in the same pan. Sauté the onion and garlic for approx. 2 mins. Add the tomato puree and cook for approx. 1 min. Add the tomatoes, oregano and sugar, season, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins., stirring occasionally, return the meatballs to the pan, heat through.

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