Mix the horse meat with the pecorino cheese, the breadcrumbs, the egg, the capers and a sprig of chopped parsley. Add salt and pepper and add 30 g of milk.
Make meatballs of about 40 g each, lightly flour them and brown them in a pan with a little oil over a high heat for 3 ′.
Fry in a large saucepan a clove of garlic with a small fresh pepper, add the tomato puree and salt. Simmer for 5-6 ′, then add the meatballs and cook for another 5-6 ′. Turn off and serve immediately, completing to taste with a chilli-flavored oil.
First coarsely chop the onion and brown it with a little oil in a non-stick pan along with the finely chopped rosemary, then drain from the oil and let it cool.
Remove the sausage from the gut and place it in a bowl with the sponged milk and squeezed bread, the cheese, the paprika and the onion. Mix well.
With wet hands, form the meatballs, not too big so that they don't take too long to cook. Take back the onion pan and use it for cooking meatballs. Sauté over high heat, then close with a lid and continue cooking over medium-low heat.
Your sausage patties are ready, serve them immediately and enjoy!
Tasty, fragrant, and accompanied by the classic tomato sauce: who can resist meatballs with sauce?
When you think of a dish that gives you mouth water, that immediately puts you hungry, that reminds you of the fragrances and flavors of your childhood, then maybe you are thinking about meatballs with sauce. Small balls of minced meat browned in a pan and then cooked for a long time in a basil-flavored tomato sauce: how can you resist such goodness? Cooking them is simple but takes some time, both for the preparation of the meat and for the sauce. As with many other dishes, even for this reason, long cooking ensures an excellent result.
There is not just one meatball: the basic recipe provides minced meat, eggs, salt and pepand, but if you try to add more to these ingredients, the taste of your meatballs will become much more intriguing. To start, in addition to the minced beef, you can add that of pig, more fat and flavorful. Or you can chop some pieces together cooked ham, mortadella or sausage. Then, if you like a little spicy, add to the breadcrumbs a chopped spices or various herbs. Finally, to make them softer, you can combine them with the dough fresh milk or stale, soaked bread.
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The recipe for meatballs with sauce
Take 600 g of minced meat (of beef or mixed, as you prefer), 1 egg, 100 g grated Parmigiano Reggiano, chopped parsley, breadcrumbs, extra virgin olive oil, salt, pepper. For the sauce400 g of tomato puree, a clove of garlic, extra virgin olive oil, salt and fresh basil. First prepare the sauce: in a large pan fry the garlic in a little oil. When it is golden, add the tomato puree and cook over low heat for about 20 minutes. Then add salt, add the basil and set aside. Now take the minced meat, put it in a bowl with the Parmesan, parsley, egg, salt and pepper. Stir well and then, with your hands, form a balls that you will pass in the breadcrumbs. Warm up a little extra virgin olive oil in a pan and then brown them in the meatballs, a few at a time, turning them often until they are golden brown. When you have cooked them all, add the tomato sauce, cover with a lid and cook over a low heat for about an hour.
In the tutorial, a few tips for unforgettable meatballs
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