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Preparation
in 45 minutes
Cooking
in 50-55 minutes
Temperature
180 °C
- Soak the slices of bread in the milk and let them soften. Dice the onions. Heat a spoonful of oil in a pan and sauté the onions until they are translucent.
- Crush the garlic in the garlic press and add it to the minced meat together with the onions, Parmesan, bread, salt and pepper. Work well until you get a smooth mass.
- From this mixture obtain about 24 meatballs, working each single meatball with moistened hands, so as to make it compact. Heat the remaining oil in a frying pan and brown the meatballs on all sides, then transfer them to a roasting pan.
- Place the chopped tomatoes and broth in the pan and let them cook, stirring occasionally. Season with salt and pepper, then boil for about 5 minutes.
- Add the tomato sauce to the meatballs, cover with a lid or aluminum foil and place in the middle level of the preheated oven; let it harden at 180 degrees for about 50 minutes (with lower and upper heat).
- Prepare the spaghetti according to the instructions on the package; sprinkle the meatballs and sauce with Parmesan and parsley and serve with the pasta.
Ingredients
400
g
2
slices
75
ml
milk
4
tbsp
oil
1
onion
1
clove of garlic
750
g
mixed minced meat
2
tbsp
Parmesan cheese, grated
400
ml
broth
800
g
chopped tomatoes
1
pinch/es of
salt
1
pinch/es of
pepper
For sprinkling:
a little bit of
Parmesan cheese, grated
a little bit of
parsley
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
Palm oil free
Wheat free
Products
in this recipe
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