• 500 g ground veal
• 80 g pancarré without crust
• 50 g grated Parmesan
• 2 eggs
• qb parsley
• Walnut toilet
• QB salt
• QB Pepe
• 30 ml extra virgin olive oil
• QB milk
• 2 cloves garlic
• 1 l tomato sauce

Procedure

For the preparation of the meatball dough, add the ground meat in a bowl, the pancarré previously softened in the milk and squeezed with excess, the various aromas, salt and pepper, kneading until the mixture is homogeneous; Also add the eggs and mix, then form the meatballs with the palm of the hand.

Heat the extra virgin olive oil in a pan and gently fry the meatballs, browning them from all sides, then set them aside.

In the same pan, brown the garlic for 3 minutes over medium heat, add the tomato sauce and cook for 15 minutes.

At this point add the meatballs again to the pan with the sauce, cook everything for another 15 minutes, remove the garlic, add the basil and serve hot.

It is possible to flavor the dough of the meatballs with garlic: 5 cloves of garlic, 20 ml of extra virgin olive oil and a small saucepan are needed. Slowly brown the garlic for 10 minutes in the very low flame oil; Once the browning is finished, let everything cool, remove the garlic cloves and add the oil directly to the meatball dough, you will hear what flavor!