Recipe

Meatballs in Tomato Sauce with Polenta

PRODOTTO: Chopped Tomato
DOSI: 4 people
TEMPO: 25 min.

Ingredients

300g Ground meat

40g Parmigiano Reggiano

White bread

1 Egg

2 Garlic clove

800g Chopped Tomato Rodolfi

Extra virgin olive oil

Salt:

Parsley

200g Corn flour (pre-cooked)

Water

Instructions

1. To prepare the meatballs, mix the ground meat with bread soaked in milk, grated parmesan, egg, parsley, minced garlic, and salt. Shape the mixture into balls slightly larger than a walnut.

2. Place the meatballs in a preheated ventilated oven at 180°C for 8-10 minutes to firm the surface.

3. In a pan, sauté a garlic clove, add Finely Chopped Tomato Rodolfi, a pinch of salt, and half a glass of water. Simmer for 7-8 minutes.

4. Add the meatballs to the sauce and cook on low heat for about 30 minutes.

5. To make the polenta, heat 1¼ liters of salted water. When it starts to boil, add the cornmeal while stirring constantly.

6. Continue cooking for 8 minutes, stirring well to maintain the boil.

7. Serve the polenta topped with plenty of sauce and meatballs, and sprinkle with grated Parmigiano.

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