Spaghetti with meat balls

Name: Spaghetti with meat balls
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 bratwurst; 20 g fresh flat parsley; 100 g Parmigiano Reggiano; 2 el bread crumbs; 2 el traditional olive oil; 300 g Spaghetti; 1 toe garlic; 800 g peeled canned tomatoes; 3 el balsamic vinegar

Pasta with meatballs, tomato and garlic

Ingredients

Directions

Remove the skin from the sausages and put the meat in a bowl.
Remove the leaves of parsley from the twigs and cut the half fine. Grate the Parmesan cheese.
Add the parsley with the breadcrumbs and half of the cheese to the meat.
Mix and shape 12 balls with damp hands.
Heat the oil in a frying pan and fry the balls in 10 min. Around golden brown and done.
Meanwhile, cook the spaghetti al dente according to the instructions on the package.
Slice the garlic. Heat the oil in a frying pan and fry the garlic for 1 min.
Add the tomatoes and vinegar and cook over medium heat for 15 minutes.
After 5 minutes, crush the tomatoes with a wooden spoon. Put the balls in the sauce after 7 minutes.
Drain the pasta. Divide into 4 plates. Place 3 balls with sauce on each plate and sprinkle with the rest of the parsley and cheese.