Ingredients
- 500 g mixed minced pork pulp
- 500 g tomato sauce
- 200 g old bread without crust
- 50 g chopped parsley
- 50 g raw ham
- 2 whole eggs
- 1 clove of minced garlic
- 1 large onion, chopped
- Parmigiano Reggiano DOP
- 00 flour
- milk
- extra virgin olive oil
- peanut oil
- salt
- pepper
Soften the bread in 150 g of water and 150 g of milk.
Knead it with pork pulp, eggs, garlic, onion, parsley and 2 tablespoons of Parmesan, pepper.
Work the mixture until the ingredients are well blended.
Formed the meatballs with half of the mixture, lightly flour them, place them on a plate covered with baking paper, grease them with a drizzle of extra virgin olive oil and bake at 210 ° C for 7-8 minutes. Remove from the oven and finish cooking in the boiling tomato sauce for another 10 minutes.
United to the remaining dough the chopped ham and another 2 tablespoons of Parmesan. Form lightly crushed meatballs and fry them in peanut oil for 7-8 minutes. Drain them on kitchen paper and add salt.
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