Ingredients
250g tomato sauce
700g minced beef meat
1 slice of toast bread (crust removed)
half a glass of milk
1 egg and 1 yolk
70g Parmesan cheese
500g of your favorite pasta (me: pennette)
Method
Place milk and bread in a glass and let sit for a couple of minutes, then drain the milk;
In a bowl combine the drained bread along with all the remaining ingredients except the tomato sauce. Mix gently with your hands until a ball forms;
Using a spoon or an ice-cream scoop form 32 little little balls* and place them on a tray;
Pour the tomato sauce in a pan then heat it up gently without letting it boil. That will take less than a minute;
When the tomato sauce is warm, add up your meatballs on top and cover your pan with a lid;
Let cook on medium-low heat for around 6/8 minutes, then uncover the pan. With the help of a spoon pour some tomato sauce on top of you meatballs, put the lid back on and keep cooking for 5 more minutes;
Gently turn your meatballs and cook them for an additional 8/10 minutes while pouring some tomato sauce on top of them to keep them moist;
If your meatballs have released a lot of water - as sometimes happens, keep cooking them, lid off, until the exceeding liquid is absorbed;
Serve as they are or or on top of a bowl of your favorite pasta!
* This is the amount you will get if you use a small ice-cream scoop. If you use a big one, you'll get around 20/22 meatballs. In that case, you'll have to increase all above cooking times.
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