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Polpette al sugo. Italian meatballs in tomato sauce, which is my signature dish. I've posted it before, but now I'm making some changes. I found a mixed ground meat that was 30% cheaper, 50 SEK per kg, and I ended up with 50 meatballs. The recipe for the tomato sauce can be found here, and the entire menu described from scratch is available here.
Trim the crusts off the bread and soak it in the milk along with 1 beaten egg, 1 1/2 tbsp dried basil, 2 tsp salt, and 1 tsp black pepper.
Mold bread
Milk
Egg
Basil, dried
Salt
Black pepper
Steps 2
10 Mins
Let it swell for 10 minutes.
Steps 3
20 Mins
Mix the ground meat with pecorino cheese and 1 dl of chopped parsley, either fresh or frozen. Then, shape the mixture into meatballs.
Mixed minced meat 50/50
Pecorino
Parsley leaves
Steps 4
15 Mins
Bake them in the oven at 200 degrees Celsius for about 15 minutes.
Steps 5
20 Mins
Always have a tomato sauce in which the meatballs can simmer for about 20 minutes, as I've prepared.
Tomato sauce
Steps 6
2 Mins
Ready to serve!
Här finns det kakor!
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