INGREDIENTS

• mixed minced meat (pork, beef, lamb, chicken, turkey) - 600 g.;
• dried bread without crust - 200 g.;
• eggs - 2 pcs.;
• onion - 1 pc.;
• tomato puree - 1 liter;
• milk - 100 ml.;
• garlic - 2 cloves;
• parmesan cheese - 100 g.;
• olive oil - 3 tablespoons;
• parsley;
• salt.

METHOD

1. First you need to crumble the bread, as finely as possible, and pour it with milk for about 10 minutes. Then peel the garlic and finely chop on the board. Remove stems from parsley and then chop finely. Take Parmesan cheese and rub it on a fine grater. Mix minced meat, cheese, eggs, garlic and parsley in one bowl. Having squeezed the bread well from the milk, also add it here and mix everything thoroughly.
2. Next, from the resulting mass we fashion meatballs the size of a walnut. So that the stuffing does not stick to the fingers, we constantly moisten them in warm water. We clean and finely mode the onion. Add the olive oil to a wide, heavy bottomed saucepan and sauté the onion over medium heat. Then add tomato puree and half a glass of water.
3. Mix well and bring to a boil over medium heat. As soon as our sauce boils, put the meatballs into it, close the lid, reduce the heat and simmer for about 50 minutes. We periodically check that our meatballs do not burn and do not stick to the bottom of the pan.