Meatballs

There are so many different recipes out there, but I make it in a very simple way. I start by seasoning the ground beef at least 4 hours before preparing: For 400g of ground beef I use 1/2 chopped onion, 2 crushed garlic cloves, 3 tablespoons of shoyu (soy sauce), 2 slices of bread without shell, softened with milk for about 10 minutes (when adding, I squeeze to remove the milk), salt, black pepper, a handful of green chilli and 1 egg to bind.

For the sauce I used 1/2 chopped onion, 2 cloves of crushed garlic sautéed in olive oil, 1/2 packet of powdered chicken broth and 1 can of peeled tomatoes. I made the meat balls and gave them a “golden” color using a non-stick frying pan with a drizzle of olive oil. Then I put them in the sauce and let them boil for another 10 minutes to finish cooking. If you want to throw some grated cheese on top or fill them, it’s a blast!

* 400g makes a LOT of meatballs, so I always use half the seasoned meat to make meatballs (I’ll post this week).