| Cook Time | 120 minutes |
| Servings |
Ingredients
- 5 tablespoons Olive oil
- 6 cloves Garlic
- 700 gram Tomato sauce
- 75 ml Red dry wine
- 1,5 tablespoons Oregano
- 1 piece Mozzarella
- Chili pepper to taste
- Salt to taste
- 500 gram Minced meat
- 100 gram Brisket
- 1 piece Onion
- 60 ml Buttermilk
- 50 gram Breadcrumbs
- 1 piece Chicken egg
- 50 gram Parmesan
- Parsley to taste
Ingredients
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Instructions
- Mince take half beef, half-pork. Brisket - ideally, the pancetta, if not, porchetta. Well, or just brisket. Mozzarella is one big ball. If there is no buttermilk, you can use low-fat cream. Beat the egg lightly, RUB the Parmesan finely, and chop the pancetta finely. And mix everything for the meat.
- Form the meatballs and put them in the refrigerator for an hour.
- After an hour, remove and fry on each side. This will take about 8 minutes.
- Transfer the meatballs to a baking dish.Preheat the oven to 150 degrees.
- In the same pan, fry the garlic. Add the chili to it and fry it too.
- Add tomato sauce, red wine, oregano, salt and pepper. Bring to a boil and cook for 5 minutes, until thickened.
- Pour the sauce over the meatballs and dip them completely in it.Cook 1.00 - 1.20 at a temperature of 150 degrees. Shortly before the end, get out, spread the sliced mozzarella between the meatballs and put it back in the oven. Increase the temperature to 220 degrees.
- The meatballs are ready.
- You can serve it, for example, with spaghetti.Bon appetit.
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