Meat balls pasta

Breadcrumbs - 110 g
Milk - ½ cup
Ground beef - 1 kg
Grated Parmesan - ¾ cup
2 large eggs, beaten
Parsley, chopped - 1/3 cup
Sea salt - 1 teaspoon

For the sauce:
Tomatoes in own juice - 790 g
Large clove of garlic, squeeze
Butter - 4 tablespoons
Sea salt - ½ teaspoon or to taste

All the ingredients for the sauce Put in a large skillet and bring to a boil over medium heat. Bring to a boil, reduce the heat and leave to prepare for 45 minutes without a lid, stirring occasionally.
Preheat oven to 175 degrees. Put the breadcrumbs in a large bowl and pour milk. Stir and let soak for 10 minutes.
Then add the remaining ingredients for the balls to soggy bread crumbs and knead minced hands until smooth.
Blindly small balls and place them on a baking sheet. Bake about 20 minutes, and then pass them to the pan with the sauce. Put on fire stew balls in sauce for 10-15 minutes. Serve with pasta under a layer of grated cheese.


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