Polpettine napoletane al sugo

Name: polpettine napoletane al sugo
Total time: 40 min
Yield: 4
Ingredients: 500 gram minced beef; 2 egg; 4 cut White bread crumbled, from old bread; 50 gram Parmesan cheese grated; 50 gram white raisins; 2 tablespoon parsley minced meat; 4 tablespoon olive oil; 2 clove garlic finely chopped; 1 onion shredded; 400 gram peeled tomato; 1 hand basil

Discover this tasty polpettine Napoletane al sugo

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Preheat the oven to 220ºC.
Mix the mince with the eggs, the bread crumbs, the cheese, raisins, parsley, salt and pepper.
Shape balls as big as bitter balls and put them on the baking sheet. Bake for about 20 minutes in the middle of the oven until they get a crispy layer. Take them out of the oven.
In the meantime, heat the olive oil with garlic and onion and cook for 2-3 minutes. Add the tomatoes with juice and bring to the boil with salt and pepper. Cook gently for 15-20 minutes.
Puree the sauce with a hand blender. Place the meatballs (polpettine) in the tomato sauce (sugo) and heat without cooking.
Sprinkle with basil. Tasty with pasta or ciabatta.