Meatballs in Tomato Sauce

Method

• 1

  Place the stale bread, cut into pieces, in a bowl with the milk and let it soften.

• 2

  In a larger bowl, add the ground beef, salt, pepper, egg, crushed garlic, chopped parsley, and Parmesan. Mix well: first with a spoon, then with your hands.

• 3

  Shape the mixture into evenly sized meatballs. Lightly roll the meatballs in flour until fully coated.

• 4

  Drizzle some oil into a pan and cook the meatballs, previously coated in flour, for a few minutes on each side until lightly golden and crisp on the outside. Remove them from the pan and set aside.

• 5

  Grate the onion and let it sizzle for a moment in a pan with a drizzle of oil. Add the Mutti Passata Tomato Purée, season with salt and pepper, and add a few fresh basil leaves for extra flavor. Let it cook for a few minutes, then add the meatballs and continue cooking, covered with a lid, for 20 minutes.

• 6

  Serve hot with a sprinkle of freshly chopped parsley. Buon appetito!