Pork meatballs
Instructions
Mix 800 g pork rillette with a sandwich softened in milk and wrung out, an egg, salt and pepper.
Make meatballs as big as a walnut and fry them in butter.
Drain and keep warm.
Saute 2 tablespoons of olive oil in the chopped a carrot, an onion, a stick of celery, a sprig of parsley and a pinch of oregano.
Combine 300 g of tomatoes and simmer for 15 minutes.
Add salt, pepper and add a tablespoon of flour to 1/2 glass of milk.
Bring to a boil and pour the hot sauce over meatballs.
