Meatballs with tomato sauce
Instructions
I'll start by saying that the Meatballs in Naples are always of raw meat, since there is good habit to prepare soup, which here really isn't much considered, at home there has never advanced meat.
Remove the crust from the bread and put it to soak in water or milk; squeeze it well and combine it with meat, eggs, grated cheese, chopped fine, garlic, parsley, salt, pepper and the steps and pine nuts if you like.
Meanwhile prepare a tomato sauce with suet, onions and Basil; Fry the meatballs oil and put them in a bowl rather low covered by gravy must be quite liquid.
Please add the Meatballs in tomato sauce over low heat for 10-15 minutes; the sauce will thicken up in the proper place.
You can eat the meatballs without raisins and pine nuts, fried, also only provided that bring to the table well.
Moreover, everything is fried, it says, should be consumed in Naples ' frienno and magnanno '.
Ingredients and dosing for 4 persons
- 600 g of stuffings
- 250 g of stale bread
- 3 eggs
- 50 g of parmesan cheese (or cheese)
- 2 cloves of garlic
- Parsley
- 100 g of raisins and pine nuts (optional)
- 500 g of peeled tomatoes
- 50 g of focused
- 50 g of suet
- Onion
- Basil