Mini meatballs polpette

Ingredients:

  • Beef – 500 g
  • Bacon – 100g
  • Pistachios – 50g
  • Parmesan – 50 g
  • Parsley – 20 g
  • Eggs – 2 pcs

For the tomato sauce:

  • Onions – 1 pc
  • Celery – 1 stalk
  • Carrots – 1 pc
  • Garlic – 1 tooth
  • Tomatoes in own juice – 400 g
  • Sunflower oil – 3 tbsp
  • Dry white wine – 100 ml
  • Lemon – 1 pc
  • Salt and pepper – to taste

Preparation:

Pour the pistachio on a dry frying pan and fry for 5 minutes, so that they become more dry and crispy. Pistachios give an intense nutty flavor and crunchy texture. Pistachios can be replaced with almonds, cashews, peanuts, pine nuts and walnuts. Pour roasted pistachios on board and chop with a knife. The meat cut into pieces. Bacon cut into cubes 2 cm. Parsley finely chopped. Cheese grate. It will give the cheese meatballs density and save the form. Parmesan as you can replace the Gouda cheese, Dutch or Russian. Two eggs and whisk with a fork to break. The first lay in a blender meat bacon. Scroll to smaller pieces. Then lay the grated cheese, parsley and scroll. At the end, add the chopped pistachios. Put the stuffing in a bowl, season with spices to taste, add a little whipped eggs and mix. If beef rather dry, pour a little egg. Cover with cling film and place in refrigerator. Wet hands, create a mini-meatballs. Grease a baking sheet with vegetable oil. Put the meatballs on a baking sheet and bake in the oven for about 10 minutes at 160 degrees. Pour the tomato sauce and bake another 10 minutes.

Tomato sauce. Onions and carrots cut into small cubes. Stalks of celery cut into small slices of 0.5 cm. The well-heated frying pan fry the vegetables until soft, squeeze the garlic clove. Good heat the saucepan and pour in the white wine, evaporate the alcohol. The wine will give a dish a delicious taste and preserve the integrity of tartaric acid vegetables. Pour the evaporated wine to the vegetables, add the tomatoes in their own juice and simmer for 5-10 minutes. Season with salt to taste pepper, grate zest of lemon.

Serve hot and garnish with chopped herbs.