MEATBALLS IN TOMATO SAUCE
Monica Copetti
Gluten-free
Menù Ingredients
300 gr mincemeat
to taste Fresh parsley
30 gr Parmigiano Reggiano cheese
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.
