for 4 person

Meatballs

400 g	minced meat (beef and pork)
1	garlic clove, squeezed
1	red chilli, deseeded, finely chopped
1	red onion, finely chopped
1	egg
2 tbsp	breadcrumbs
2 sprig	sage, finely chopped
½ tsp	salt
a little	pepper
80 g	grated Parmesan

Sauce

	olive oil for frying
2 sprig	sage, leaves torn off
2 ½ tbsp	tomato puree
2 dl	meat bouillon
2 dl	single cream for sauces
80 g	grated Parmesan

How it's done

Meatballs

Place the mince in a bowl along with all the other ingredients up to and including the pepper, add 2 tbsp of parmesan, mix well. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 16 balls. Set aside the remainder of the cheese.

Sauce

Heat a dash of oil in a wide non-stick frying pan. Add the meatballs, fry for approx. 8 mins. all over. Remove and set aside. Heat a dash of oil in the same pan. Add the sage leaves, sauté briefly, add the tomato puree, cook briefly. Pour in the stock and cream, bring to the boil. Reduce the heat, cover and simmer for approx. 2 mins., stirring occasionally. Add the meatballs and the reserved cheese, heat through while stirring occasionally until the cheese has melted.

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