It is an Italian classical food that you can cook and eat now, or freeze for later. It is enough to simply serve them with pastes for a delicious fast dinner during the week.
Ingredients
olive oil
onions 2, diced
garlic 2 cloves, crushed
fennel seeds 2 tsp
milk 50ml
soft breadcrumbs 100g
beef mince 1kg
eggs 2, beaten
chopped tomatoes 2 x 400g tins
passata 300ml
chilli flakes a pinch (optional)
bay leaf 1
golden caster sugar 1 tbsp
red wine vinegar 1 tbsp
cooked spaghetti to serve
oregano a few leaves (optional)
STEP 1
To make heat 1 C. With oil soup in a frying pan and cook onion during 5 minutes or until they are soft. To add half of garlic and fennel and to cook 2 more minutes, then to let cool. To pour milk on breadcrumbs.
STEP 2
Aspire the piece of ox, the mixture of cooled onion, breadcrumbs and eggs in a large bowl. Season really well and mixes. Divide into 56 to 60 portions of 1 soup spoon and roll each one in a small meatball. To make heat 1 oil soup spoon in a clean frying pan and make return pellets until they are gilded everywhere. Do that by batches and make a scoop on a plate when they are maroon.
STEP 3
To make return garlic remaining in an oil liquor, add chopped tomatos, the passata, the spangles, the bay-tree, sugar and the vinegar and leave to simmer during 20 minutes until the sauce is thickened. Season well.
STEP 4
To incorporate the meatballs in sauce and to cook during 10 to 15 minutes until the meatballs are cooked. To let cool completely, incline in containers and freeze.
STEP 5
To heat, de-ice completely in the refrigerator, to incline in a pan and to leave to simmer. To cook during 15 minutes with very low heat, while stirring up very gently from time to time in order not to break the meatballs. To be useful with cooked spaghettis and to disperse with oregano in the event of use.
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