Mammolese meatballs


Pork mince: 50g
Bread: 50g (soaked in water)1 egg
Parmesan: 70g
Red pepper flakes: 10g
Parsley: 30g
Tomato sauce: 350g
Garlic cloves: 4
Olive Oil


Place the meat, bread, parsley, parmesan, red pepper flakes, salt, olive oil, garlic gloves, and 2 eggs in a bowl and mix thoroughly. Roll into 16 round balls and refrigerate for at least 30 minutes to firm up.

Once the meatballs are solid, cook the meatballs in a skillet over medium-high heat. When evenly browned all over, add the tomato sauce to the pan and stir to coat the meatballs. Cook for 10 minutes.

Serve with a scattering of parsley leaves

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