Lovely meat balls in a fully filled vegetable sauce.

30 minutes
Average
0 – 5 euro pp

Ingredients for 2 pers.:

  • 250 gr minced meat
  • 1 fennel
  • 2 bell peppers
  • 1 zucchini
  • 1 eggplant
  • 1 red chili pepper
  • 1 onion
  • 1 lemon
  • 2 cloves of garlic
  • 1 can of diced tomatoes
  • 500 ml passata di pomodori
  • fresh herbs like parsley, thyme, sage, oregano, basil
  • 2 bay leaves
  • salt and pepper
  • 1 egg
  • 1 table spoon of mustard
  • twice baked bread crumbs
  • 100 ml red wine

How to prepare it:

Chop all the herbs. Peel the onion and fine slice it. Peel the garlic, cut it in half and remove the root. Cut the red chili pepper in half, remove the seed and chop the pepper.

Cut all the vegetables in small blocks. Put a large pan with some olive oil on the stove. Once the oil is hot you can add the onion and red chili pepper. Squeeze the garlic into the pan as well. Fry for 2 minutes before adding the vegetables. Heat up the pan and fry the vegetables for 5 minutes.

In the meantime, put the meat into a mixing bowl. Add the egg, the mustard, the twice baked bread and some salt and pepper. Mix all well till you have one big ball of minced meat.

Add the passata and the fresh herbs to the sauce, stir well and heat up. Add the red wine and bring the sauce to a boiling point.

Form smaller meat balls by taking pieces of the meat ball and forming the balls with the palms of your hands. Lay the meatballs in the vegetable sauce and bring it back to a boiling point. Let is simmer for 15 minutes, turn the meat balls a couple of times.

Serve with a soft potato mash or risotto.