for 4 person

Meatballs

50 g	day-old white bread
1 dl	milk
400 g	minced meat (beef and pork)
¾ tsp	salt
a little	pepper
	oil for frying

Tomato sauce

1	onion, finely chopped
2	garlic clove, thinly sliced
2 tin	peeled cherry tomatoes (each approx. 400 g)
1 ½ dl	water
1 bunch	basil, torn, a few leaves set aside
1 tsp	sugar
½ tsp	salt
a little	pepper

To gratinate

125 g	mozzarella, torn
40 g	grated Parmesan
1 tbsp	olive oil
a little	pepper

How it's done

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.

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