Meatballs with olives and tomato gravy

Name: meatballs with olives and tomato gravy
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 slice White bread crusts removed; 4 tablespoons milk; 500 g half to half chopped; 1 egg; 2 Taggia olives finely chopped; 75 g grano padano (cheese) grated; 4 twigs fresh parsley flat (dish a 20 g), chopped finely; 50 g butter; 2 shallots finely chopped; 3 tomatoes fired and in pieces; 50 ml White wine

A tasty recipe. The main course contains the following ingredients: meat, white bread (crusts removed), milk, half-to-half-chopped, egg, Taggia olives (finely chopped), grano padano (cheese) (grated), fresh parsley (flat (dish a 20 g) ), finely chopped), butter, shallots (chopped), tomatoes (skinned and in pieces) and white wine.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Put the slice of bread on a plate and sprinkle the milk over it.
Let the bread soften well.
In a bowl, mix the ground meat with the bread, the egg, the olives, the grated cheese and half of the parsley.
Add (freshly ground) pepper and 1 teaspoon of salt.
Form of the minced meat mixture 4 large balls.
Heat the butter in a large frying pan and fry the meatballs in brown for 3 minutes.
Turn down the heat and simmer the balls for another 20 minutes until they are done; times they regularly.
Remove the meatballs from the pan and keep them warm under aluminum foil.
Fry the shallots and tomatoes in the shortening for 4-5 minutes.
Pour in the wine and let everything boil over high heat to gravy.
Season with salt and pepper.
Stir in the rest of the parsley.
Serve the meatballs with the tomato gravy.
Tasty with broccoli and mashed potatoes..