Ingredients

The following ingredients have 14 Servings
  • 1/4-1/2 cup milk ((62 - 122 grams))
  • 2-3 slices bread ((remove crusts, I use day old Italian and if it is extra thick use 2 slices))
  • 1 pound ground beef (80% lean) ((1/2 kilo))
  • 2 large eggs
  • 1/2 cup freshly grated parmesan cheese ((50 grams))
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1 -2 clove garlic minced
  • 2 tablespoons olive oil
  • 2 cups tomato puree* (passata) ((450 grams))
  • 1 teaspoon basil
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1 - 1 1/2 teaspoons oregano
  • 1 - 1 1/2 cups water ((236 - 354 grams))

Instruction

  • In a small bowl soak the bread in the milk for about 5 minutes, then squeeze out moisture and crumple into small bits.
  • In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well (I use my clean hands, its the best way to do it). Form into small balls ( I form the meatballs into the size of a golf ball). In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides.