For the meatballs:
• 600 g (1.32 lb) mixed minced meat (beef and pork)
• 60 g (2.11 oz) tin loaf (without the crust)
• 60 g (2.11 oz) warm milk
• 1 egg
• 50 g (1.77 oz) Parmigiano Reggiano cheese
• A handful of parsley
• 1 clove of garlic
• Salt 1 pinch if required
To brown the meatballs:
• 100 g (3.53 oz) soft wheat flour (type 00)
• 40 g (1.42 oz) butter
For the sauce:
• 1 small white onion
• 3-4 tablespoons of tomato passata
• 250 g (8.82 oz) approx. of hot water
• Salt to taste
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