MEATBALLS IN TOMATO SAUCE

chef

Monica Copetti

Gluten-free

Gluten-free

Prepare the mixture by adding the herb salt, the Salsa di fuoco and the Fiokki di patate to the mincemeat and mixing. Make small balls each weighing about 10g. Cook for 10/15 minutes adding the Pomodorina. The meatballs in tomato sauce can be used as a dressing for tagliatelle previously cooked in boiling salted water or served accompanied by polenta.