Polpettine (meatballs in tomato sauce)
- 2 servings
You can reduce the amount of salt when making these meatballs without reducing its deliciousness thanks to the umami seasoning, AJI-NO-MOTO®. Who doesn't like these umami meatballs?
- 1 pound (400g) ground beef and pork
- 1 egg
- 1.5 ounces (40g) Parmigiano Reggiano, grated
- 1/4 tsp(s) AJI-NO-MOTO® (MSG)
1/2 tsp(s) salt
2 ounces (60g) bread crumbs
- 3 tbsp(s) milk
- 3 tbsp(s) olive oil
- 1 pound (400g) canned whole tomatoes
- Your favorite herbs
Soak the bread crumbs in milk in advance, squeeze out any moisture before mixing with the meat.
Put all of the [meatballs ingredients] in a bowl, mix well, and roll into balls.
Heat olive oil in a frying pan. Cook the meatballs from (2) over high heat until whole surface is golden brown.
Add crushed whole tomatoes into (3) and cook over low heat for 15 to 20 minutes. Sprinkle the herbs.