Polpette al sugo (Meatballs)

Polpette al sugo (Meatballs)

350g (12oz) of minced veal
350g (12 oz) of minced beef
150g (5oz) of minced mortadella
1/2 cup of bread crumbs 
50g (2oz) of pecorino
1 egg
1 lemon (zest)
3 minced cloves of garlic
2 tbsp of chopped parsley 
Salt
Pepper

A pan with tomato sauce 

In a big bowl mix all the ingredients, and let rest for one hour in a refrigerator.  Make the meat balls and rolled in flour.  Fry the meat balls in hot oil.  Add the meat balls to slow cook into the tomato sauce.  Cook in low heat for 30 minutes.  Serve with polenta or cooked pasta.



Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!