Pizzaiola-style stewed meatballs

INGREDIENTS

• Ingredients for the meatball mixture;
• 600 g minced beef;
• 1 clove of garlic;
• 2 eggs;
• 250 g of ground stale bread;
• 100 g of pecorino romano;
• 50 g of parmesan;
• Salt, pepper;
• 1 sprig of parsley;
• Semolina flour to taste;
• For the tomato sauce;
• 1 onion;
• Half a litre of tomato puree;
• 5 fresh cherry tomatoes;
• Extra virgin olive oil:
• Salt, pepper, oregano to taste

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STEP

1. Let’s start with the tomato sauce;
2. Peel the onion, chop it and sauté it in a large enough pan with 5 tablespoons of oil;
3. Then add the cherry tomatoes cut in half, the tomato puree and a spoonful of dried oregano;
4. Season with salt and pepper and cook over medium heat;
5. Meanwhile, place the minced meat in a bowl, add the chopped garlic, chopped parsley, breadcrumbs, grated cheeses, eggs, salt, pepper and mix everything well until you obtain a smooth mixture;
6. Take small doses of dough (the size is up to you, I make them the size of a walnut):
7. Pass the balls in the semolina, removing the excess;
8. At this point we dip our meatballs in the sauce and cook them over a moderate heat for about 10 minutes;
9. Turn the meatballs over and finish cooking;
10. Once cooked, turn off the gas, add more oregano and serve the meatballs hot on the table accompanied by their sauce!
11. If you like, you can use the sauce to season two spaghetti…