MEATBALLS IN TOMATO SAUCE WITH MELTED MOZZARELLA

Ingredients

• 14 oz ground beef
• 1 teaspoon sea salt
• 1 small onion, finely chopped
• 1 garlic clove, chopped
• 1 egg
• 3 tablespoons breadcrumbs
• 2 tablespoons milk or water
• A handful of flat-leaf parsley, chopped
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 (24 oz) bottle La Fonte Passata (Sieved Tomatoes)
• 8 oz fresh mozzarella, torn
• Sourdough or crusty bread, to serve
• Sea salt and freshly ground black pepper

Method

• In a bowl, combine the beef, salt, onion, garlic, egg, breadcrumbs, and milk. Mix gently and let rest for about 10–15 minutes.
• Add the chopped parsley and mix again. Shape into small meatballs.
• Heat EVOO in a large pan over medium heat. Brown the meatballs on all sides, then remove and set aside.
• In the same pan, add the La Fonte Passata. Season with salt and pepper and let simmer for a few minutes.
• Return the meatballs to the sauce, cover, and simmer gently for about 15–20 minutes until cooked through.
• Add the mozzarella, cover briefly, and let it melt into the sauce.

Serving Suggestions

Serve hot with bread to soak up the sauce, or alongside pasta.

This kind of dish reflects the Italian approach to cooking at home - simple ingredients, a good tomato base, and slow simmering to bring everything together.