Meatballs are such a classic, quick and easy dish to make. I especially love them soaked in a rich tomato sauce.
Lemon zest added to the mixture adds a fresh and aromatic flavour and plenty of freshly chopped parsley and a garlic clove (a very Italian taste indeed) are key ingredients to make this dish stand out.
This is one of my favourites and I often make it in advance. In fact I find that it tastes even better the day after!
I have added strips of peppers as I find that they add a great deal of flavour to the sauce. Sometimes I use mushrooms too as they combine perfectly with meat.
- Prep Time : 20 minutes
- Cook Time : 25 minutes
Chop the bread into small chunks and soak it in the milk for a few minutes.
Mix the mince with the eggs, parsley, Parmesan or Pecorino, chopped garlic, lemon zest, salt and pepper, then add the soaked bread. Stir well to make a compact mixture.
With your hands make little balls the size of a walnut
Roll them in breadcrumbs
Cut the peppers, remove seeds and filaments and slice them into thin strips. Stir fry them for 3 minutes in a pan with 3 tbsp of olive oil
Add the meatballs and continue stir frying for 5 minutes
Add the tomato sauce, season with salt and pepper and a few basil leaves and continue cooking for about 15 minutes over a low heat.
Serve warm with rice, potatoes, polenta or crusty bread.