1 pound beef or pork minced
3-4 cloves garlic
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
Salt and pepper
In a blender mix 2 cloves of garlic with the parsley and mix with a dash of white wine. Place this mixture in a large bowl with the minced meat, mix well and then leave to stand for 20 minutes. Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes.
Add the bread, egg, salt and pepper to the meat and knead until all the ingredients are mixed together. Make small balls and roll each one in flour. Cook in a coverd pot with a little hot oil on the bottom until they turn golden brown, drain and placei n a casserole dish.
For the sauce:
Finely chop the onion and the remaining garlic. Place a little oil from the meatballs into a casserole dish or large earthenware dish. Add the onion and garlic and gently fry until they begin to brown. Add the chopped tomatoes and about half a glass of white wine. Bring to the boil and cook for 5 minutes.
Pour the sauce over the meatballs and then bake in a moderate oven for 20 – 25 minutes. Serve with fresh bread to dip in the sauce.
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